Enjoy the delicious flavors of winter without the gluten, dairy, or refined sugars with this Healthy Gluten Free Pumpkin Gingerbread loaf.
Ginger is one of my favorite winter flavors. Gingersnaps, gingerbread, ginger spice in everything I cook for dinner... I Around Christmas, we are inundated with cookie recipes, so if you also want something a little different, then this pumpkin gingerbread loaf recipe is for you! This healthier gingerbread is completely gluten free, dairy free, and refined sugar free. The gingerbread flavor is complimented with subtle sweetness so it's not over powering.
This gluten free pumpkin gingerbread is a great option for dessert, Christmas brunch, or just to snack no around the holiday season when you want a healthier sweet treat. The pumpkin keeps this loaf moist and pairs perfectly with the warming spices and molasses in this recipe. Plus, it's easy to make and bakes up in under an hour.
Gluten Free Pumpkin Gingerbread Ingredients
- Tigernut flour or almond flour
- 1:1 gluten free flour
- Baking soda
- baking powder
- salt
- Pumpkin pie spice
- Ground ginger
- Pumpkin puree
- Eggs
- Molasses
- Maple syrup
- Vanilla extract
- Olive oil, butter, or coconut oil
What if I don't have pumpkin?
Don't have any pumpkin puree on hand or don't like pumpkin? Then check out my Gluten Free Gingerbread Banana Bread recipe!
How to store gluten free pumpkin gingerbread
Store this loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can also slice and freeze this gingerbread loaf for up to 3 months. I suggest wrapping individual slices in plastic wrap or freezing in a single layer and then transferring to a freezer safe container or bag.
Healthy Gluten Free Pumpkin Gingerbread
Ingredients
- 1 cup tigernut flour or almond flour
- 1 cup 1:1 gluten free flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 2 eggs
- ¼ cup olive oil or melted and cooled butter or coconut oil
- ¼ cup molasses
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
- Whisk all dry ingredients together in a small bowl and set aside.
- Beat the pumpkin and eggs in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined.
- Add the dry ingredients to the wet and mix until just combined.
- Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
- Bake for ~45 minutes or until a toothpick comes out clean and the top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).
- Cool completely before slicing.
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