Traditional Paleo Gingerbread Loaf Recipe

This Paleo gingerbread loaf is the perfect comfort food during the holidays. Nothing smells more like Christmas. And this is like 10 times easier than making gingerbread cookies. You'll love the texture and taste too!

Have I mentioned before that I love Gingerbread or ginger cookies?  I probably did (1 or 10 times) when I posted my soft Paleo gingersnaps recipe, but let me reiterate for a moment or two…I LOVE gingerbread.  

I love the touch of spice that comes with each bite, the way it makes my house smell, and how it reminds me of Christmas time.

It’s a new-found love.  I don’t remember eating it as a kid, but I am pretty sure I wouldn’t have been a huge fan, but my mature adult tastebuds LOVE it :)!

Not only does this recipe have the same taste and texture as traditional gingerbread, but it is also grain-free, and Paleo-friendly.

It is made with high-fiber coconut flour, nutrient-dense cashew butter, and all the ginger and spices that make gingerbread taste insanely delicious!  It is also super-simple to make.  One mixing bowl and you are good to go – I love recipes like that!

Tips

• I made mini loaves with this recipe, but it could be used to make muffins as well.  If you want a large loaf, double the recipe.
• If you don’t have cashew butter, you can soak 1 cup of raw cashews for 1 hour in warm water.  Discard the water before using the cashews and blend all of the ingredients in a blender until a smooth batter forms.
• I'm sorry, but there is no substitute for coconut flour. People always ask, but it's a very unique Paleo flour and absorbs liquid like crazy and is like nothing else.
• You could sub the arrowroot powder with cornstarch, but then it wouldn't be Paleo.
• You could make a flax egg instead of a normal egg and it should work fine as an egg substitute. I haven't tried it myself in this recipe, but really it should be fine. I've done it with several other recipes with good results.
• If you don't have a mini loaf pan, you can use a muffin tin and decrease the baking time (makes approx. 8 muffins).

I would love to know if you try this recipe and if you like it and - especially if you like the smell! Please comment below and let me know how it went!

Traditional Paleo Gingerbread Loaf Recipe

★★★★★ 5 from 3 reviews

• Author: Rebecca Baron
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 1x
• Category: Dessert
• Cuisine: Paleo

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Description

This is easy to make in one bowl and has the same taste and texture as traditional gingerbread, but with wholesome, nutrient-dense ingredients.

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Ingredients

Scale 1x2x3x

• ¼ cup coconut flour *
• ¼ cup arrowroot starch *
• ¼ cup agave * nectar (pure maple syrup * may be substituted)
• ½ cup cashew butter
• 1 egg
• 3 Tbsp molasses (unsulphered)
• 2 tsp ground ginger
• ½ tsp baking soda
• ¼ tsp Real Salt *
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 1 tsp vanilla

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Instructions

1. Preheat the oven to 350 degrees F.
2. Shift together the coconut flour, arrowroot powder, baking soda, and Real Salt.
3. Add the remaining ingredients and mix well.
4. Pour into 2 greased mini loaf pans.
5. Bake 25-30 minutes, until a toothpick inserted comes out clean.

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Notes

• If you don't have a mini loaf pan, you can use a muffin tin and decrease the baking time (makes approx. 8 muffins).
• Not all cashew butters are created equal. ¼ cup coconut flour was the perfect amount for me, but if your batter seems really runny, add 1 more tablespoon of the coconut flour.

Keywords: coconut flour, arrowroot starch, agave nectar, cashew butter, molasses, Paleo gingerbread

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