GINGERBREAD PUMPKIN LOAF - PALEO
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.
GINGERBREAD PUMPKIN LOAF - PALEO
Cook Time: 55 minutes
Keywords: bake snack breakfast gluten-free paleo almond flour coconut flour
Ingredients (2 loaves)
- 2 cups pumpkin puree
- 4 eggs
- ½ cup coconut oil
- ¾ cup molasses
- 1 tbsp vanilla
- 1 tbsp fresh ginger, minced (I use the kind out of a jar)
- 1 tbsp ginger (the dry powdered kind)
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp sea salt
- 2 cups almond milk (my favorite is unsweetened, vanilla - but whatever you have on hand is fine)
- 1 cup coconut flour
- 4 cups almond flour
- 2 tsp baking soda
- 3 tsp baking powder
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.