Low carb gingerbread bread loaf, a holiday favorite in an easy to make quick bread. Enjoy the gingerbread frosted or leave plain for a less sweet treat.
It’s already Thanksgiving week and Christmas will be here before you know it. I’m not ready for the holidays, but I figured I better start getting into the holiday spirit.
What better way than to bake up a low carb gluten-free gingerbread bread loaf. Fellow food bloggers have been touting how wonderful it makes the house smell so I wanted in on this spicy aroma.
The only thing I’m really looking forward to this holiday season is some time off work. I’ve been working full-time for over 22 years and it’s nice to get time away from the office.
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I don’t completely hate my job. I just wish I had more time at home and was able to get outside more often without being stuck in an office environment most of the week.
With my husband being self-employed, it makes it more difficult for me to leave my job as working for a large company does have benefits. I know that I’ll have a solid retirement and medical benefits if I can just hang on another 10-15 years.
That sounds like a really long time, but I’m already on the downhill to retirement. I just need to find a more interesting position within the company I work for.
The work I’m doing right now is rather boring and tedious. It’s only a temporary assignment on a special project so I’ll be moving on to another position soon.
I was originally thinking of making a low carb gingerbread spice cake, but changed my mind at the last minute. I do that quite often.
Since I have a great silicone 8×4-inch loaf pan, I didn’t have to worry about greasing or lining the baking pan. And, the size was perfect for the low carb gingerbread batter.
This turned out to be a rather dense low carb gingerbread bread loaf. I may try making it with all coconut flour next time to see if that lightens it up a bit. Almond flour tends to have that affect which is one of the reasons why I’ve been moving more towards using coconut flour.
I also think coconut flour is the healthier option. It’s not good to eat too many nuts and it takes a lot of almonds to make almond flour.
Most people think coconuts are nuts because of the name, but they are more like seeds. Coconuts are one of the healthiest foods around. I wish they weren’t so hard to open, though.
Every once in a while I’ll buy fresh coconuts. I take them out to the garage, wrap them in a kitchen towel, and bang them open with a hammer. Do you have an easier way to open up fresh coconuts?
There seems to be variations of coconut flour on the market. Regular coconut flour is defatted and is the product that results after some of the oil has been extracted.
However, there seems to be ground dried coconut meat that is also being sold as coconut flour. This causes a lot of confusion!
I’ve purchased different brands of coconut flour and all of them have been the defatted kind. You may need to adjust the amount of coconut flour you use slightly from what’s called for in some coconut flour recipes.
There does seem to be a bit of variation in coconut flours, depending on the brand used as well. I’ve been pretty successful in using coconut flour, but others seem to be having trouble.
Mixing coconut flour with almond flour, similar to what I did in this low carb gingerbread bread loaf recipe, seems to work with all coconut flours. It’s the recipes that only use coconut flour where it gets to be a bit tricky and you may have to adjust the amount used.
What’s been your experience with coconut flour?
Low-Carb Gluten-Free Gingerbread Bread Loaf
Gingerbread Bread Loaf - Gluten Free
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon blackstrap molasses
- 1/4 cup brewed coffee
- 1/2 cup + 2 tablespoons butter softened
- 3/4 cups Sukrin Gold
- 3 eggs at room temperature
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1/2 cup Sukrin Melis or other powdered sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Preheat oven to 350°F. Grease or line 8x4-inch bread pan, if needed.
In medium bowl, combine the almond flour, coconut flour, baking powder, salt, baking soda, ginger, cinnamon, and nutmeg.
In small bowl, whisk together molasses and hot coffee.
Cream the butter in a large mixing bowl by beating with electric mixer. Add the Sukrin Gold (or other brown sugar replacement) and beat until well blended.
Add in the eggs, one at a time, beating after each addition.
Slowly stir in the flour and coffee mixtures, alternatively, and continue stirring until well combined.
Pour batter into prepared bread pan and smooth top.
Bake for 35-40 minutes or until center is set.
Beat cream cheese and butter until well combined.
Slowly add the powdered sweetener until mixture is smooth.
Beat in the vanilla and heavy cream.
Spread frosting on top of bread, if desired.
25g erythritol, 2.6g net carbs