Gingerbread Loaf

Over this past weekend I got really excited about creating.  Getting creative sounds a lot easier than it is. Some days ideas are just flowing, others you need to go out in search of inspiration.

I had intended to make a gingerbread loaf but it took me some thinking. I really wanted to get creative with it. So I added a secret ingredient. And I swear this ingredient is the reason it tastes so good!

Sweet potato puree. First off it adds extra health benefits which is ideal. But it also makes this bread taste sweeter and keeps it to just the right amount of moisture. For this you can simply use canned sweet potato puree. I used a whole sweet potato: boiled to soft then de-skinned then mashed with a fork. If you are going to use a whole potato, I highly recommend letting it cool completely before de-skinning (for safety, and to make the perfect loaf you will want it room temperature).

I also used Simple Mills Vanilla Frosting, which I will share how to dilute it to the perfect topping later!

This bread is grain free, gluten free and made with real wholesome ingredients.

I hope you enjoy this one!

2 cups almond flour
1/2 cup cassava flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
dash of cinnamon
1/2 cup sweet potato puree
2 eggs
1/4 cup maple syrup
1/2 cup coconut oil melted


1/2 tubSimple Mills Vanilla Frosting
1 tbsp coconut oil

Directions: Preheat oven to 350. Line a loaf baking dish with coconut oil OR parchment paper.  In a medium bowl mix together the dry ingredients.  In a separate bowl mix together the wet ingredients.  Then combine the wet and the dry ingredients together.  Once mixed well, transfer the batter to the loaf pan.  Bake for 45 minutes (or till a toothpick comes out clean).  While the loaf is cooling (after fully baked)  start making the glaze.  In a small pot, mix 1/2 tub of simple mills frosting and 1 tbsp coconut oil.  Melt on low until it becomes a smooth sauce texture.  It should be just thin enough that it will become a ‘drippy glaze’ on top of the loaf.  Once melted, begin pouring over the loaf.  Serve right away or let the glaze solidify.  You can store this in the fridge for up to 5-6 days.

I can’t wait to hear your feedback! Let me know what you think in the comments below!


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