This healthy paleo gingerbread loaf is made with almond flour and sweetened with maple syrup. It has a moist, tender texture and mild gingerbread flavor - something the whole family can enjoy! This gingerbread loaf is gluten free, dairy free and paleo friendly.
Anything ginger flavored is my favorite during the holidays!
While I love a strong ginger flavor, I can also appreciate recipes with a more subtle flavor, like this paleo gingerbread loaf.
This gingerbread loaf is made with almond flour, sweetened with maple syrup and flavored with warming spices like cinnamon and ginger. The ginger flavor isn't overpowering, which is perfect for those that prefer a more mild taste.
Why You'll Love this Paleo Gingerbread Loaf
- paleo friendly - made with healthy, minimally processed ingredients and nothing artificial
- gluten free and grain free - this gingerbread loaf is made with almond flour and tapioca starch
- dairy free - no butter or milk
- oil free - my recipe uses a dairy free yogurt rather than oil, but still has a moist, tender texture
This healthy paleo gingerbread loaf can be enjoyed as-is or slathered with a homemade icing, dairy free cream cheese or butter. It's perfect for a healthy dessert or enjoyed as a side to breakfast.
Ingredients
Here's what you'll need to make this paleo gingerbread loaf:
- blanched almond flour
- tapioca starch
- cinnamon
- ground ginger
- paleo baking powder
- baking soda
- salt
- eggs
- dairy free yogurt (I used unsweetened coconut yogurt)
- maple syrup
- molasses
- vanilla extract
How To Make a Gingerbread Loaf with Almond Flour
To make this gluten free gingerbread loaf, you'll need two mixing bowls, a whisk, spatula and loaf pan lined with parchment paper. Plus the listed ingredients, of course.
First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, combine the dry ingredients.
In a smaller mixing bowl, whisk together the wet ingredients.
Pour the wet mixture into the dry and stir with a spatula until combined.
Pour the batter into the lined loaf pan. Place the pan in your preheated oven and bake at 350 degrees for 40-45 minutes.
After baking, let the loaf cool for 5 minutes in the pan, then transfer it to a wire cooling rack.
Storage
This gingerbread loaf is best stored in a sealed container in the fridge, where it stays moist and tender. Enjoy within one week.
Frequently Asked Questions
Although I have only tested this recipe using almond flour, tigernut flour should work as a nut free replacement.
Some great paleo options include a coconut cream based frosting or dairy free cream cheese frosting (I like Kitehill almond milk cream cheese). You could also opt for a paleo chocolate frosting.
This gingerbread loaf is moist and tender with a nice crumb texture, similar to an almond flour cake. It doesn't rise much when baking, but is still soft and tender.
More Paleo Gingerbread Recipes
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Paleo Gingerbread Loaf (with Almond Flour)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8" x 4" loaf 1x
Description
This healthy paleo gingerbread loaf is perfect for the holidays! It has a subtle ginger flavor, soft and tender texture and is made with almond flour.
Ingredients
- 2 cups blanched almond flour (180g)
- ½ cup tapioca starch (62g)
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp paleo baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup yogurt (I used unsweetened coconut yogurt)
- ¼ cup maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, cinnamon, ginger, baking powder, baking soda and salt.
- In a smaller mixing bowl, whisk together the wet ingredients. This includes the eggs, yogurt, maple syrup, molasses and vanilla.
- Pour the wet mixture into the dry and stir with a spatula until combined.
- Pour the batter into the lined loaf pan. Place the pan in your preheated oven and bake at 350 degrees for 40-45 minutes.
- After baking, let the loaf cool for 5 minutes in the pan, then transfer it to a wire cooling rack.
- Store in a sealed container in the fridge, up to one week.
Katie
This is my favorite gingerbread loaf! Hope you all love it just as much as I do!
B
Hi there, is there a yogurt substitute you can suggest?
Katie
No, I don't have a good substitute for the yogurt. Any type of yogurt will work though.