When I was about 12 years old, my family lived with my grandparents for almost a year. During this time, I got to eat plenty of my grandmother’s delicious home cooking. One of my favorite foods that she made was gingerbread with a dollop of whipped topping. I have many fond memories of my grandmother making this around the holidays and the warm, spicy smell of ginger, cinnamon and molasses make me feel like I am right back in her kitchen. I created this recipe to be gluten-free, but to also capture the delicious, warm spicy flavors that I remember in my grandmother’s gingerbread. I added pumpkin puree to give it a little healthy boost and added a surprise ingredient (coriander!) to give it a little extra spicy kick. This pumpkin gingerbread is sure to become one of your favorite recipes!
Gluten-free Pumpkin Gingerbread
- Mixer (Stand Mixer or Hand Mixer)
- Standard Size Loaf Pan (8 ½ X 4 ½ X 2 ½)
- Measuring Cups and Spoons
- Rubber Scraper
- Oven heated to 350°
- Cooling Rack
To Begin: preheat oven to 350°. Toast ½ cup of pecans in heated oven for 7 minutes. Remove from oven and let cool.
- 3 large eggs
- ⅔ cup maple sugar
- ¼ cup blackstrap molasses
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree canned
- ⅓ cup butter, melted
- 1 ½ cups Bob's Red Mill 1:1 Gluten Free Flour I use Bob's Red Mill 1:1 Gluten Free Flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp cloves
- ¼ tsp all spice
- ¼ tsp corriander this is the surprise ingredient – you'll have to trust me on this!
- In mixing bowl, add eggs and beat on low speed until the whites and yolks are combined.
- Add maple sugar, molasses, vanilla and pumpkin and mix 1-2 minutes until combined.
- Add pumpkin puree to the bowl and mix for about 1 minute. Scrape sides of bowl with rubber scraper and add butter. Mix until butter is fully incorporated.
- To mixing bowl, add gluten-free flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, cloves, allspice, and corriander. Add pecans if using. Mix until incorporated and use rubber scraper to scrape sides of bowl and make sure all flour mixture is fully mixed in.
- Grease loaf pan and pour batter evenly into the pan. Bake at 350° for 45 minutes or until toothpick inserted comes out clean.
- Cool on cooling rack for 15 minutes, then turn out onto rack to continue cooling. This is really good warm with butter, or cooled with whipped cream or non-daiy whipped topping (we love So Delicious Coco Whip). Enjoy!