There’s so many fun things that I love around the holidays and baking is one of my favorite things to do. I love baked goods, for one but more than that, I just love how the house smells when the oven is working overtime with cookies, breads and pies! It all starts in fall when the pumpkin/cinnamon scent fills the air and it continues on with cinnamon as well as chocolate, ginger, peppermint and apple!
Loaves of breads are a must this time of year! I confess – I want some on hand for a quick breakfast with coffee or snack but I do like to make a few different kinds to give as gifts to neighbors, coworkers and to take along to gatherings. This year I decided to take a stab at a Gingerbread Loaf. It’s not the most potent flavor of ginger that you’ll ever have but I was going more for a hint of the flavor & that’s what I achieved. We busted through the first batch so quickly that I didn’t even get a chance to take pictures of it ….and so-be-it because I ended up using a previous ‘drizzle’ recipe that I use on a muffin, to add to this loaf and it took it up a notch! It’s good either way but if you’re wanting an indulging treat, go ahead & get that drizzle on! Otherwise, warmed with a pat of butter or by itself is equally as yum!
Do you have a favorite bread you make this time of year? Or perhaps a cookie that is a must-have? I’m all ears!
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 scoop collagen peptides (optional)
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1 tsp all-spice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 ripe banana
- 1/2 cup canned pumpkin
- 2 tbsp molasses
- 6 tbsp melted (cooled) butter or ghee
- 2 large eggs
- 4 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup leaf lard or shortening
- 4 tbsp full fat coconut milk
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon (+ or -)
- Preheat oven to 350 degrees.
- Line a bread pan with parchment paper (I use a dab of coconut oil to keep parchment paper in place).
- Whisk eggs in a small bowl. Mix all wet ingredients w/whisk or with a hand mixer.
- Slowly add dry ingredients to combine. Pour into lined bread pan.
- Bake for 50-55 minutes.
- Cool on rack -- it's best to let cool as much as possible before slicing into! It's hard, I know!
- Warm the ingredients in a small pan on the stove, using a small whisk to incorporate.
- Drizzle or smooth atop gingerbread loaf once bread is cooled. Slice & serve with a cup of coffee and enjoy!