Pumpkin bread and gingerbread had a baby. This is it.
I’m serious. My Paleo Pumpkin Gingerbread Loaf is like the ultimate holiday dessert brainchild. It’ll give you all the fall AND all of the winter feels. If we’re being honest, it’s acceptable for all seasons because, for me, pumpkin is literally a year-round thing and I will definitely still be eating and making this Paleo Pumpkin Gingerbread Loaf come July.
Let’s talk flavors, too, shall we? The sweetness of the pumpkin is the ideal pairing for the deep spices all throughout the bread. Since I can’t have molasses, I mimicked the taste and the consistency by using a combination of honey and a dark, date syrup to achieve a very similar flavor and texture profile. Suggestion: you cannot go wrong topping a slice of your freshly baked Paleo Pumpkin Gingerbread with pools of nut butter or/and my Marshmallow Meringue. Pro tip, pro tip.
paleo pumpkin gingerbread loaf
INGREDIENTS:
4 eggs
1 cup of pumpkin
1/4 cup honey
3 tbsp date syrup
1 tsp vanilla
1 Tbsp and 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp cloves
3/4 tsp allspice
1/2 tsp ginger
1 and 3/4 cups almond flour
1/2 tsp salt
1 tsp baking soda
DIRECTIONS:
- Mix wet and dry ingredients in two separate bowls and then combine thoroughly.
- Pour batter into a silicone bread pan or bread pan lined with parchment paper.
- Bake at 350 for 40-45 minutes.
