Gingerbread Loaf

Pumpkin Gingerbread Loaf

Posted on Posted in Healthy Recipes


  • 1/2 cup mashed pumpkin
  • 1/2 cup palm shortening
  • 1/2 cup coconut sugar, maple syrup or honey
  • 3 eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice
  • 3/4 cup coconut flour
  • 2 tablespoons tapioca flour
  • 2 teaspoons cinnamon powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon ground cloves
  • 1 teaspoon bicarb soda


  1. Preheat oven to 350 degrees F. Grease and line a loaf tin with baking paper.
  2. Combine the pumpkin, shortening, coconut sugar, eggs and molasses in a large bowl, and whisk to combine.
  3. Add the lemon juice and vanilla essence and combine again.
  4. Sift the coconut flour, tapioca flour, spices and bicarb over the wet ingredients.
  5. Whisk until the dry ingredients are combined and no lumps remain in the batter.
  6. Spoon into the loaf tin and even the top with a spatula.
  7. Bake for 55-60 minutes. A toothpick inserted in the middle of the cake should come out clean, and the top of the cake should feel firm when pressed gently.
  8. Allow to cool in the tin before removing and slicing.

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