Once November rolls around, most people are still in full force pumpkin mode because Thanksgiving is just a few weeks away. Not me. I started with all the pumpkin baking back in September, and now I’m ready to move on to gingerbread. There’s something about gingerbread that screams Christmas, and I’m ready for it, because if you didn’t know, Christmas is my favorite holiday.
This paleo gingerbread loaf is the most incredible loaf I’ve ever made. I was giddy with excitement when I perfected this recipe, so get excited as you gather the ingredients to make it. Your home will smell like the holidays as this is baking in the oven, and once it comes out, you will be transported to heaven! It’s perfectly most, not TOO gingerbread-like, and perfect enough to serve for company.
If you give this recipe a try (trust me, you need to), make sure to tag me on Instagram so I can see and repost! Leave a comment below and share your experience / tips / tricks with other readers.
Ingredients
FOR THE LOAF
- 1 ¾ cups almond flour
- 2 tbsp coconut flour
- 4 eggs
- ⅓ cup honey
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ⅓ cup almond butter
- ⅓ cup water
- 1 tsp baking soda
- 1 tbsp molasses
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 ½ tsp nutmeg
- ½ tsp sea salt
FOR THE ICING:
- 2 cups powdered sugar
- 2-3 tablespoons water
Instructions
- Preheat oven to 350.
- Line a standard size bread pan with parchment paper (grease inside) so that the paper sticks.
- In a large bowl, whisk together the eggs, honey, water, vanilla extract, molasses, melted coconut oil and almond butter.
- In another bowl, mix the almond flour, coconut flour, baking soda, ground ginger, nutmeg, cinnamon, cloves, and salt.
- Mix the wet and dry ingredients, stirring until fully combined.
- Pour the batter into the bread pan and bake for 40-45 minutes.
- For the glaze, whisk together the powdered sugar and water – it will be nice and thick.
- Once the bread has cooled (this step is important so the glaze sets), drizzle it generously on top of the loafEnjoy!!!
Recipe In Action
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What others are saying
Do you think It would make a difference if I made this with regular raw honey rather than Manuka honey?
Nope, you can use any honey you like!
Hi , can I use whole wheat flour or oat flour instead of almond flour ? and can I substitute molasses with honey ?
Hi! I haven’t tested those flours so I am not sure! And as far as the sweetener, you can substitute the 1 tb molasses for 1tb of honey, BUT molasses is a key ingredient in gingerbread recipes to give it that special taste! 🙂
Hello,
I made the gingerbread cake , the taste was great but the structure was rather dry, doesn’t it need something like Psylium or xantangom ?
thx
Jane
Hi Jane! I’m sorry you had that experience, it comes out for me perfectly every single time. All you need is almond flour and the coconut flour, and xanthan gum/psyllium is not needed for this recipe (it’s sometimes needed when using gluten-free flour as the base).
For anyone wondering whether or not they should make this recipe, MAKE IT NOW! I would consider myself very picky when it comes to gingerbread desserts and this one was PERFECT! 5/5 stars!
Can you substitute cashew butter or peanut butter for almond?
Yes! Enjoy!
This is tasty! Only thing to note is to make the glaze a bit thinker, as it does not resemble the thick layer in the picture. Even after thickening, I could not get my glaze to settle as thick as hers did in the photo.
Hi! The loaf needs to be completely cooled and the glaze very, very thick to achieve that consistency!
I’m kind of sad. The spicy flavors don’t really come through. I feel like all I can taste is almond butter. Maybe as it cools they will be stronger. Definitely bummed.
I’m so sorry! You should check the dates on your spices! I recently did this and pitched all my old spices. They lose their flavor within 3-6 months of opening them. That could be it, as this gingerbread loaf is definitely heavy on the gingerbread taste!
The directions say to add cloves, but the ingredient list does not include cloves. I added a little over 1 tsp and the bread was delicious. That might be why Kim said the spicy flavors didn’t come through. She probably didn’t add any ground cloves which pack a lot of gingerbread flavor.
Hi Dawne! Thank you so much for pointing that out, I really appreciate it! 1 tsp of cloves is perfect for this recipe. 🙂
Would this recipe work well as muffins or maybe in an 8×8 square dish?
Hi Melanie! This recipe has not been tested as muffins or in a different dish, so I cannot guarantee it’ll be exactly the same. However, you’re welcome to give it a go! If you do decide to try it, let me know how it turns out!
I’ve made this recipe twice, the added salt is too much. I’m using unsalted almond butter but still the salty mess is overpowering. I’d omit it next time. Thank you this recipe is great with less salt.
I hope you enjoy it, Justine!
Hi Nicole! Thank you for the recipe. A question, does it have to be the water, or i can use milk , or coffee? Thank you!
Hi Kara, I recommend using water here.