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    Home » almond-flour-recipes

    Paleo Gingerbread Loaf (with Almond Flour)

    Published: Nov 21, 2023 · by Katie

    Jump to Recipe·Print Recipe

    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.

    Healthy Paleo gingerbread loaf.

    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.

    Side view.

    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
    Slice of almond flour gingerbread topped with dairy free cream cheese.

    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.

    Sliced paleo gingerbread on cutting board.

    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

    Can this bread be made nut free?

    Although I have only tested this recipe using almond flour, tigernut flour should work as a nut free replacement.

    What can I use to frost the loaf?

    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.

    What's the texture of this paleo gingerbread?

    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

    Gingerbread protein balls.

    Gingerbread Protein Balls

    Gingerbread donuts.

    Gingerbread donuts

    Healthy gingerbread cake.

    Healthy Gingerbread Cake

    Print
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    Healthy Paleo gingerbread loaf.

    Paleo Gingerbread Loaf (with Almond Flour)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 8" x 4" loaf 1x
    Print Recipe
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    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

    Scale
    • 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

    1. Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
    2. In a large mixing bowl, combine the dry ingredients.  This includes the almond flour, tapioca starch, cinnamon, ginger, baking powder, baking soda and salt.
    3. In a smaller mixing bowl, whisk together the wet ingredients.  This includes the eggs, yogurt, maple syrup, molasses and vanilla.
    4. Pour the wet mixture into the dry and stir with a spatula until combined.
    5. Pour the batter into the lined loaf pan. Place the pan in your preheated oven and bake at 350 degrees for 40-45 minutes.
    6. After baking, let the loaf cool for 5 minutes in the pan, then transfer it to a wire cooling rack.
    7. Store in a sealed container in the fridge, up to one week.

    Did you make this recipe?

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    Pinterest image for Gingerbread made with almond flour.
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    Reader Interactions

    Comments

    1. Katie

      November 27, 2023 at 6:52 am

      This is my favorite gingerbread loaf! Hope you all love it just as much as I do!

      Reply
    2. B

      December 01, 2023 at 9:03 am

      Hi there, is there a yogurt substitute you can suggest?

      Reply
      • Katie

        December 01, 2023 at 10:19 am

        No, I don't have a good substitute for the yogurt. Any type of yogurt will work though.

        Reply
    3. Mita C

      November 16, 2024 at 9:15 am

      I just happened to come across this on Pinterest today and I will be making it in December. I gave it 5 stars because all of her recipes I've made are all 5 stars! 😍😍😍😍

      Reply
      • Katie

        November 16, 2024 at 11:07 am

        Thank you Mita 🙂 I hope you love it!

        Reply
    4. Jessica

      December 03, 2024 at 8:42 am

      Hi,
      I was hoping to try this recipe vegan. What would you recommend to sub for the eggs in this recipe? I have tried chia or flax eggs and apple sauce in other recipes. But not sure if all 3 eggs could be subbed with the same substitute or maybe should be divided. Any thoughts or advice?
      Thanks

      Reply
      • Katie

        December 03, 2024 at 6:16 pm

        I don't think egg substitutes usually work well for grain free baking. Not having tested anything myself, I'm not sure what would work.

        Reply
    5. Noelle

      December 23, 2024 at 11:35 am

      Hello Katie! 🙂

      I made your chocolate crinkle cookies today and they we're AMAZING! Like nutella cookies just with almonds--yum!

      I would like to make your ginger bread loaf tommorow but I'd like to make it less sweet. Would you recommend I reduce the maple syrup or the molasses? And do I need to add the same amount of oil as the sweetener I take out so the recipe still works?

      I'm new to baking!

      I hope you have the most magical festive season!

      xo Noelle

      Reply
      • Katie

        December 24, 2024 at 7:14 am

        Hi Noelle, if you reduce the maple syrup a little, it shouldn't affect the texture of the bread by too much.

        Reply
    6. Noelle

      January 11, 2025 at 9:24 am

      I am absolutely in love with this little gingerbread loaf! It came out so much more cakey than I imagined almond flour would be able to do (sorry for underestimating you almond flour 😂). I added some extra ginger powder and some all spice mix and it was a perfect Christmas Day dessert! 🎄🎄🎄

      Reply
    7. Suzi

      February 13, 2025 at 11:07 am

      Made this for a church coffee morning. It was so good I made another one the next day to take on holiday. I topped it with a ginger butter icing. Perfect.

      Reply
      • Katie

        February 13, 2025 at 11:46 am

        I'm so glad you enjoyed this loaf! Thank you for leaving a review 🙂

        Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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