Gluten Free Pumpkin Gingerbread
Gluten Free Pumpkin Gingerbread is moist, tender, and perfectly spiced. It combines all your favorite, cozy, holiday flavors in one perfect loaf!
Servings: 8 slices
Calories: 270kcal
Ingredients
- 1 cup gluten free flour blend can sub with whole wheat pastry flour
- 1 cup super fine almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ⅛ teaspoon each, ground allspice, cloves, and nutmeg
- ¾ cup pumpkin purée
- 2 eggs
- ¼ cup light molasses
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- 2 tablespoon avocado oil
Simple Icing - Optional
- 2 cups powdered sugar
- 3-4 tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
- To a large mixing bowl, add flours, salt, baking powder, and spices and mix well.
- To another bowl, add all remaining ingredients and whisk together until completely smooth.
- Add wet ingredients to dry and fold together until combined.
- Pour batter into a greased or lined loaf pan and bake at 350 degrees for 50-55 minutes (52 minutes was our sweet spot).
- Let cool for 15 minutes. Then carefully remove loaf from pan and transfer to a cooling rack. Let cool fully.
- While gingerbread cools, add powdered sugar, milk, and vanilla extract to a small bowl. Whisk together until completely smooth. NOTE: for a thicker icing, reduce milk.
- Once loaf has completely cooled, drizzle icing over the top.
Nutrition
Calories: 270kcal