Yummy pumpkin gingerbread and this is perfect for any time of the year. I made this bread twice and perfected it, second time around it tastes amazing and this is the recipe that I am sharing with you. I hope you enjoy making it and eating it too.
Makes 1 loaf
cook time: 50 minutes
Prep time: 15 minutes
4 eggs
1 tsp of vanilla
1 cup of pumpkin puree
1/3 cup of melted palm shortening
1 1/2 cups of almond flour
3 tbsp of coconut flour
1 tsp of baking soda
4 tsp of ground ginger
2 tsp of ground cloves
2 tsp of ground allspice
2 tsp of cinnamon
1 cup of coconut sugar
Preheat oven to 350. Place a heat proof dish full of water on the bottom rack, this is to help the bread rise. Beat the eggs in a stand up mixer or hand held mixer. Add the vanilla and mix. Add the melted palm shortening and mix again. Pour in the coconut sugar and pumpkin puree and mix well. Use a spatula to scrape down the sides. Add the almond flour and mix. Add the coconut flour and mix again. Add all the spices and baking soda and mix until all the ingredients are combined. Line a loaf pan with a piece of parchment paper, this will help the bread come out easier of the pan. Use a spatula to scoop out the mixture into the loaf pan and spread evenly. Place in the oven for 50 minutes or until cooked through. Use a thermometer or clean knife to poke the middle and if it comes out clean it means the bread is cooked. Let cool and then loosen the sides with a knife or spatula and then place a plate on tp and tip upside down. I then place another plate or dish on top and tip upside again so that the bread is upright. You may have another way than mine. Slice and enjoy
Makes 1 loaf
cook time: 50 minutes
Prep time: 15 minutes
4 eggs
1 tsp of vanilla
1 cup of pumpkin puree
1/3 cup of melted palm shortening
1 1/2 cups of almond flour
3 tbsp of coconut flour
1 tsp of baking soda
4 tsp of ground ginger
2 tsp of ground cloves
2 tsp of ground allspice
2 tsp of cinnamon
1 cup of coconut sugar
Preheat oven to 350. Place a heat proof dish full of water on the bottom rack, this is to help the bread rise. Beat the eggs in a stand up mixer or hand held mixer. Add the vanilla and mix. Add the melted palm shortening and mix again. Pour in the coconut sugar and pumpkin puree and mix well. Use a spatula to scrape down the sides. Add the almond flour and mix. Add the coconut flour and mix again. Add all the spices and baking soda and mix until all the ingredients are combined. Line a loaf pan with a piece of parchment paper, this will help the bread come out easier of the pan. Use a spatula to scoop out the mixture into the loaf pan and spread evenly. Place in the oven for 50 minutes or until cooked through. Use a thermometer or clean knife to poke the middle and if it comes out clean it means the bread is cooked. Let cool and then loosen the sides with a knife or spatula and then place a plate on tp and tip upside down. I then place another plate or dish on top and tip upside again so that the bread is upright. You may have another way than mine. Slice and enjoy