GINGERBREAD PUMPKIN LOAF - PALEO
This loaf is bursting with ginger, cinnamon and pumpkin. There’s fresh minced ginger added to the batter and WOW! So you gotta love ginger if you make this loaf. You could omit the fresh ginger if you don’t want the intensity that fresh ginger.
Molasses is the only sweetener. I really don’t think it needs any more, but it is all personal preference. Almond and coconut flour are great grain-free options. I like the combination.
I was looking for a pumpkin loaf to make for the long weekend coming up. When surfing the net, I decided that a gingerbread pumpkin combination would fit the bill - but of course I never seem to be able to find exactly what I want. When all the kids are home the seem to consume a lot of food - and they want good, healthy stuff. So this falls in line with that. If there are leftovers, I know all three of them will want to take some home. It’s a little harder for my daughter who is flying home, but I’m sure she will manage.
I usually slice up the loaf and freeze it in individual portions. Then it’s easy to have one for breakfast or a snack. I have even taken them on holidays. I don’t see these loaves lasting long. Maybe next time.
Happy Thanksgiving to you and your family! Enjoy your time with family. GINGERBREAD PUMPKIN LOAF - PALEO by Jayne Holgate Cook Time: 55 minutes Keywords: bake snack breakfast gluten-free paleo almond flour coconut flour Ingredients (2 loaves)
Instructions Makes 2 loaves. Preheat oven to 350 degrees. Line 2 loaf pans with parchment paper. Combine all the wet ingredients first. Mix well with a hand mixer. Then add all the spices, almond milk and coconut flour and mix well. Let sit for 5 minutes or so to allow the coconut flour to absorb the moisture. Add almond flour, baking soda and powder to mixture and only mix until just combined. If you find your batter too thick, you can add more almond milk if you need to. Optional: You can add chopped nuts in at this point if you want. 1 cup of pecans or a mixture of pecans and pumpkin seeds would taste good too. Bake for 55 minutes. Make sure your toothpick comes out clean when you test it. Allow to cool. This loaf will taste better tomorrow. So if you are freezing it, wait if possible till the following day so the flavor has a chance to develop.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
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