These Paleo Gingerbread Pancakes are the perfect festive breakfast for the holidays! Light and fluffy…
Paleo Gingerbread Loaf
This Paleo Gingerbread Loaf is the perfect holiday treat!
It’s light, fluffy and moist, full of ginger, warm spices and molasses.
Plus this almond flour gingerbread is gluten-free, dairy-free and refined sugar-free.
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Paleo Gingerbread Loaf
Gingerbread – with the spicy zip of ginger, plus other cozy spices and tangy molasses – is one of the best holiday flavors.
I like gingerbread muffins and gingerbread pancakes, but I realized it was time to make a proper healthy gingerbread loaf.
So instead of regular flour, it uses almond flour.
And out goes refined sugar, with honey taking its place.
And because I want gingerbread to actually taste of ginger, I use both the fresh and dried kind.
This loaf is great with a cup of coffee or tea for a midafternoon snack, but it’s also a fun addition to a breakfast or brunch spread.
What you need for this Paleo Gingerbread Loaf
Ingredients:
- avocado oil spray or coconut oil spray
- 2-3″ fresh ginger
- 2 cups superfine blanched almond flour (not almond meal)
- 1.5 teaspoons cinnamon
- 1 teaspoon ground ginger (if you don’t have any fresh ginger on hand, double the ground ginger to 2 teaspoons)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1/4 cup honey (maple syrup would also work)
- 1/4 cup molasses
- 1 teaspoon apple cider vinegar or lemon juice (don’t worry, you won’t taste it! This is the acid that reacts with the baking soda to give the bread rise)
Equipment:
- a 9×5″ loaf pan (or a loaf pan with an 8 cup/2 quart capacity)
- parchment paper
- a large mixing bowl
- a medium mixing bowl
- measuring spoons
- measuring cups
- a measuring glass
- a whisk
- a spatula (the kind for stirring, not flipping)
- a microplane grater
- a cooling rack
How to make this Paleo Gingerbread Loaf
Heat the oven to 350° F.
Line the long sides and bottom of the loaf pan with parchment paper with about 1″ coming up past the sides – this will it make easier to remove the bread later.
Spray the avocado oil/coconut oil spray inside the shorter sides.
Peel the fresh ginger with the edge of a spoon (yes, really! It’s great for peeling ginger) and grate the ginger so you have 1 tablespoon’s worth.
In one large mixing bowl, whisk together the almond flour, salt, baking soda, cinnamon, ground ginger, cloves and nutmeg.
In a medium mixing bowl, whisk together the eggs, molasses, honey and vinegar/lemon juice.
Stir the wet ingredients into the dry ingredients until fully combined.
Stir in the fresh ginger.
Pour the batter in the prepared loaf pan and smooth to an even layer.
Bake for 35-40 minutes, until a toothpick comes out mostly clean (crumbs are fine; wet, uncooked batter is not).
Place on a cooling rack to cool completely.
Carefully lift it up by the parchment paper to remove it from the pan, then slice and serve.
Make ahead and storage
You can keep Paleo Gingerbread Loaf up to 3 days at room temperature in an airtight container.
You can also store it in the fridge for up to 5 days.
To freeze it, wrap it tightly in plastic wrap, then place in a freezer-safe container or baggie. Freeze for up to 3 months.
Thaw overnight in the fridge.
Other recipes you might like:
Paleo Gingerbread Loaf
This Paleo Gingerbread Loaf is a fun holiday treat! It's light, fluffy and moist, full of ginger, warm spices and molasses. Plus it's gluten-free, dairy-free and refined sugar-free.
Servings: 10 slices
Ingredients
- avocado oil spray or coconut oil spray
- 2-3 inches fresh ginger
- 2 cups superfine blanched almond flour (not almond meal)
- 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- ¼ cup honey
- ¼ cup molasses
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- Heat the oven to 350° F.
- Line the long sides and bottom of the loaf pan with parchment paper with about 1" coming up past the sides - this will make it easier to remove the bread later. Spray the avocado oil/coconut oil spray inside the shorter sides.
- Peel the fresh ginger with the edge of a spoon (yes, really! It’s great for peeling ginger) and grate the ginger so you have 1 tablespoon's worth (a microplane works great for this).
- In a large mixing bowl, whisk together the almond flour, baking soda, salt cinnamon, ground ginger, cloves and nutmeg.
- In a medium mixing bowl, whisk together the eggs, honey, molasses and vinegar/lemon juice.
- Stir the wet ingredients into the dry ingredients until fully combined.
- Stir in the fresh ginger.
- Pour the batter in the prepared loaf pan and smooth to an even layer.
- Bake for 35-40 minutes, until a toothpick comes out mostly clean (crumbs are fine; wet, uncooked batter is not).
- Place on a cooling rack to cool completely. Then carefully lift it up by the parchment paper to remove it from the pan, then slice and serve.
Notes
Make ahead and storage
You can keep this up to 3 days at room temperature in an airtight container.
You can also store it in the fridge for up to 5 days.
To freeze it, wrap it tightly in plastic wrap, then place in a freezer-safe container or baggie. Freeze for up to 3 months.
Thaw overnight in the fridge.
Substitutions
If you don't have fresh ginger, double the ground ginger to 2 teaspoons.
You can use maple syrup in place of the honey.
I promise you won't taste the vinegar or lemon juice - you just need this bit of acid to react with the baking soda to give the bread rise.
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