Recipe for Gingerbread Loaf

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Recipe for Gingerbread Loaf is healthy and delicious. Made with pureed pumpkin, naturally sweetened and a boost of Omega-3’s.

Prep Time: 15 mins
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 1x

Ingredients

2 cups gluten free flour
1/4 cup ground flaxseeds
1 teaspoon baking soda
1 tablespoon freshly grated ginger
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup coconut sugar
1 organic, pastured egg
1 cup canned unsweetened pumpkin puree
1/2 cup nut milk*
1/3 cup organic coconut oil, melted and cooled
1/4 cup molasses
2 teaspoons pure vanilla extract

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Instructions

Preheat oven to 375 degrees F. Lightly coat or line with unbleached parchment paper a 9×5 inch loaf pan, a 9×9 or a 9×13 baking pan with extra virgin coconut oil. A loaf pan is great for gingerbread while a 9×9 or 9×13 will spread out the gingerbread dough to make gingerbread cake.
In a large mixing bowl, mix the flour, flaxseeds, baking soda, fresh ginger, pumpkin pie spice and sea salt; set aside.
To a high speed blender, add the sugar, coconut oil and egg; process until smooth and creamy. Add the pumpkin puree, nut milk, coconut oil, molasses and vanilla extract and process again until ingredients are well blended.
Add wet ingredients in with the dry ingredients and mix until smooth.
Pour the batter into the baking pan and smooth the top. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.

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Notes

*For this recipe, you can use any nut-based milk. Try our homemade almond milk or coconut milk recipes.

Find it online: https://cleancuisine.com/healthy-gingerbread-spice-cake/

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Recipe for Gingerbread Loaf

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