Gluten-Free Pumpkin Gingerbread (Dairy free, Nut free, Paleo option)

You can bake with pumpkin all through the winter, yeah? Why not! Blending fall with full on winter mode in this recipe. You can’t get through a cold winter without some gingerbread, right?! Gingerbread flavor in every form is delicious… loaf, muffins, cookies…

Make sure to read the recipe notes as I provide substitutions on how you can make this recipe completely paleo, if desired. Plenty of delicious flavor for everyone to enjoy no matter whether you are gluten free, paleo, or not!

Pumpkin Gingerbread

Makes 1 loaf


-1 cup of tiger nut flour (almond flour should also work)

-3/4 cup 1:1 gluten free flour* (see notes for paleo option)

-1/2 tsp. baking soda

-1 tsp. baking powder

-1/4 tsp. salt

-1 tsp. pumpkin pie spice (you can use 2 tsp if you love a punch of spice)

-1 tsp. ground ginger

-1 cup canned pumpkin puree

-2 eggs

-1/4 cup molasses

-1/4 cup maple syrup

-1 tsp. vanilla extract

-1/4 cup melted coconut oil, cooled or olive oil

*For a totally paleo version, omit the gluten free flour and use: 1/2 cup cassava flour, 1/4 cup tapioca starch, and 2 tbs. coconut flour

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. Then top with whipped cream, ice cream, slather with coconut oil, or eat plain!

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