Paleo Gingerbread Loaf

grain free gingerbread sliced on parchment paper on a white wooden table between Christmas lights, a green napkin, a green ornament and small bowls of spices

5 from 1 vote

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.

Prep Time15

Cook Time40

Total Time55

Course: Snack

Cuisine: American

Servings: slices

Calories: 195kcal

Author: Don Baiocchi

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.

Nutrition