Here’s what you’ll need:
3/4 cup almond flour
1/2 cup brown rice flour
1/2 cup arrowroot starch (or corn or tapioca starch)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/3 cup butter
1/3 cup molasses
1 cup pumpkin purée
1/3 cup milk (I used almond milk)
2 Tbsp minced ginger
And here’s what you’ll do:
1. Preheat oven to 350 degrees.
2. Scoop your flours and starch and baking soda and powder into a bowl. Whisk or fluff with a fork until they are evenly mixed. Stir in cinnamon and cloves.
3. In a separate bowl, combine butter, eggs, molasses. After they’ve come together, stir in milk. Add ginger.
4. Slowly incorporate dry ingredients into wet ingredients, in about three portions.
5. Grease a loaf pan, pour in gingerbread batter. Bake for 50 minutes or until a knife inserted in the center comes out clean.
Makes approximately 10 slices, 3/4″ thick.
Serve warm with your favorite holiday beverage.
In this recipe, there’s really no need to use fresh pumpkin – it’s really there to add texture and moisture to the loaf. You could also use pureed butternut squash or sweet potato in place of the pumpkin.
You can use 1 tsp ground dried ginger in place of the fresh. But fresh ginger really makes for a great flavor.