Healthy Gluten Free Pumpkin Gingerbread
This healthy gluten free pumpkin gingerbread is the perfect winter loaf. Enjoy all the gingerbread flavor without any of the gluten, dairy, or refined sugar.
Servings 1 loaf
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.