Pumpkin Gingerbread Loaf

• Produce

  • 1 tsp Ginger, powder
  • 1/2 cup Pumpkin

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Lemon juice
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Cinnamon, powder
  • 1/4 tsp Cloves, ground
  • 3/4 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/2 cup Palm shortening
  • 2 tbsp Tapioca flour
  • 1 tsp Vanilla essence

• Other

  • 1 teaspoon bicarb soda

Found on bakingandeverything.com

Ingredients

• 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

Directions

• Preheat oven to 350 degrees F. Grease and line a loaf tin with baking paper.
• Combine the pumpkin, shortening, coconut sugar, eggs and molasses in a large bowl, and whisk to combine.
• Add the lemon juice and vanilla essence and combine again.
• Sift the coconut flour, tapioca flour, spices and bicarb over the wet ingredients.
• Whisk until the dry ingredients are combined and no lumps remain in the batter.
• Spoon into the loaf tin and even the top with a spatula.
• 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.
• Allow to cool in the tin before removing and slicing.