Description
This soft simple Glazed Gingerbread Loaf with a drizzly sweet glaze is the perfect healthier holiday recipe for festive parties or just a cozy sweet snack!
Ingredients
Scale
- 1 cup packed (200g) pitted medjool dates
- 3/4 cup (190g) non-dairy milk
- 1/2 cup (130g) almond butter ((or any nut/seed butter))
- 1/4 cup (80g) molasses
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1 1/2 cup (165g) oat flour ((*see notes for grain-free option))
- 1/2 cup (70g) tapioca starch ((can sub arrowroot or cornstarch))
Glaze**
- 1/4 cup coconut butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2–3 tbsp non-dairy milk
Instructions
- Preheat the oven to 350F.
- Combine the medjool dates, almond milk, almond butter, and molasses in a high speed blender. Blend on high until there are no date chunks left.
- Add the rest of the ingredients and blend on low speed until combined. Do not over-blend.
- Transfer the batter to a baking pan lined with parchment paper or lightly oiled.
- Bake for 30-35 minutes at 350F, or until golden brown on top and firm when you lightly press the center. Or you can insert a toothpick into the center and make sure it comes out clean.
- Remove from the oven and cool completely before glazing.
- For the glaze, melt the coconut butter. Add the maple syrup and vanilla. Stir slowly adding the milk until smooth and drizzle-able.
- Drizzle onto the cooled loaf and sprinkle with pomegranate seeds. Enjoy!
Notes
*For a grain-free option, you can replace the oat and tapioca flour with 2 cups Bob’s Red Mill Paleo Baking Flour, decrease the milk to 1/2 cup, and bake for an extra 5 minutes or so. It will be more dense though, so for best texture I recommend sticking with oat flour. **Or you can just use straight coconut butter.