Ok, I am just going to put this out there....and say that I personally think that I might like this better than the paleo chocolate zucchini bread on my blog that you guys make all the time and maybe, just maybe, any banana or pumpkin bread that I have made! Hopefully I am not kicking myself for saying this later and you guys actually do enjoy this, since I am the only one testing this bread...the woes of living alone; talking to yourself when recipe testing and thinking you've hit the jackpot....but trust me!!
This bread is super light, moist (& yes, moist! I know people tend to cringe when they hear that word, but how else am I supposed to describe it?!), and just tastes delicious. I imagine this is what all things Christmas would taste like if it were mixed together and then baked in the oven for about 35 minutes.
Did I mention the bread is paleo too? I tend to find paleo breads a little easier to digest, lighter on the stomach, and just all around less dense. Also, it is full of iron, calcium, and minerals thanks to the molasses, which also gives it such a bold taste! The molasses paired with the cinnamon, nutmeg, and the ginger give the bread such a warm spicy feel making this bread perfect for the holiday season. I also added a little coconut vinegar to the mix to keep the bread moist. Have you ever noticed that when you add a little this into your baking dishes it helps keep the bread from becoming so dry? The coconut vinegar that I used is from Better Body Foods, and essentially can be used the same way that ACV is used. It is packed with things such as amino acids, potassium, vitamins, fiber, and FOS; a prebiotic for digestive health! Also, if you are allergic to dairy, like me, and you see a recipe call for buttermilk, you can mix coconut vinegar together with almond milk as a replacement!
I topped off the gingerbread with a little bit of dairy free cream cheese from one of my favorite brands. The two flavors just go together, like PB & jelly. You don't really need to do anything to the cream cheese, but I decided to get a little fancy and add some vanilla, nutmeg, cinnamon, and almond milk to the food processor with the cream cheese to give the bread a little something something.
So make this for a healthy treat, breakfast, a snack, or your coffee's side kick, because it is super delicious!
Makes 1 loaf
Prep time: 10 minutes
Bake time: 35 minutes
total time: 45 minutes
1 tsp. Better Body Foods coconut vinegar (optional)
1 tbsp. vanilla
1/4 cup vanilla unsweetened almond milk
2/3 cup blackstrap molasses
1/3 cup coconut oil, melted
1/2 cup coconut flour
1/2 cup almond flour (*did not try oat flour)
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. pink himalayan sea salt
1 heaping tsp. ginger
1 heaping tsp. nutmeg
Cream cheese topping
1/2 cup dairy free cream cheese * I use kite hill plain dairy free cream cheese
1 tbsp. vanilla
sea salt to taste
a pinch of cinnamon
a pinch of nutmeg
1. Preheat your oven to 400 degrees F and either line a 9X5 pan with parchment paper or grease it lightly with coconut oil. Set aside.
2. In a medium size bowl or your vitamix, mix together the wet ingredients
3. In a different bow, combine the dry ingredients and mix until well combined.
4. Pour the wet ingredients over the dry ingredients or add them to your vitamix and mix until well incorporated.
5. Pour the mixture into your prepared loaf pan and bake at 400 degrees for 35 minutes. I checked after 30 minutes and decided that it needed another 5 minutes.
I keep the bread in the fridge for up to a week then I would freeze after that! To heat it up, pop it in the oven for a few and you are good to go!
Cream Cheese spread:
In a food processor combine all of the above ingredients (cream cheese, vanilla, nutmeg, cinnamon, and sea salt). You also can leave the cream cheese plain or taste test as you are mixing and add in anything else. I would say that this part of the recipe is more to taste and not an exact measurement.