Paleo Pumpkin Gingerbread

 

There can still be treats on the Paleo diet.  There’s just no flour, dairy, or sugar, but the product can still be delicious and satisfying.  This post is about some Paleo baking I did when I had a craving for gingerbread cookies or something warm and festive.  I found the recipe for this Paleo pumpkin gingerbread on this Paleo recipe website.  All it calls for is equal parts pumpkin puree and almond butter, eggs, a bit of honey (a natural, unprocessed, lower-glycemic index sweetener than sugar) or maple syrup, and holiday spices like ginger, cinnamon, nutmeg, clove, allspice, and cardamom.  Here’s a picture of the super simple batter:
BatterWhile they’re baking, they make the house smell just like Christmas.  Remarkably, it creates beautifully-fluffy loaves or cakes even though there’s no flour in it.

I lined my loaf pans with parchment paper so the bread wouldn’t stick, and any kind of oiling or greasing of the pans would work as well.Pan out of the Oven 2

Pans out of the Oven

Side by Side Pans out of the OvenThe recipe called for baking the batter more like a large sheet cake and then topping it with coconut frosting, but I found that the bread was so yummy on its own that it didn’t even need any frosting.  It’s great as a breakfast or dessert, and I really enjoyed having it sliced, toasted, and topped with good butter and little sprinkle of salt.

Bread out of the PanHere’s a link to the recipe:

Paleo Gingerbread Cake with Maple-Vanilla Frosting

The only things I would suggest would be to bake it in loaf pans; to use fresh, roasted pumpkin rather than canned; and to use maple syrup or molasses to sweeten it rather than honey (because I like the deeper flavor).

 

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Comments
2 Responses to “Paleo Pumpkin Gingerbread”
  1. mydearbakes says:

    Gosh, This looks so outstanding! =D

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