Gluten-Free Gingerbread
Enjoy a scrumptious slice of homemade gingerbread with a cup of hot tea for after dinner refreshment, fall style.
Enjoy a scrumptious slice of homemade gingerbread with a cup of hot tea for after dinner refreshment, fall style.
The classic winter flavors of gingerbread are combined with coconut and pumpkin in this easy-to-make, sweet treat.
Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.
This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.
By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.
Thanks for stopping by! Hope you all enjoy the bread.
Sarah đŸ™‚
Pumpkin Gingerbread
Servings: 1 loaf
Preparation Time: 15 minutes
Directions:
Preheat oven to 325 degrees F. Grease a loaf pan with extra coconut oil.
In a medium-sized bowl, combine oil, sugar, and egg. Whisk until smooth. Add milk to blend. Whisk in pumpkin and spices.
In another bowl, combine remaining ingredients and stir to combine. Add to pumpkin mixture and whisk just until blended but still on the lumpy side.
Pour batter into pan and bake in preheated oven for about 1 hour or until toothpick inserted into center comes out clean.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – Top with cream cheese frosting and sprinkle with extra ginger, cinnamon, and sugar.
These spicy cookies are flavored with cinnamon, ginger, cloves, and nutmeg.