Frosted Gingerbread Loaf (Paleo, Gluten-free)

The countdown to christmas has officially begun! Christmas is just 5 days away and while the Christmas tree still isn’t decorated, there’s been tons of Christmas baking happening in my kitchen.

Baking just feels so magical during the holiday season, doesn’t it? Twinkling lights, christmas carols playing in the background, and the smell of this gingerbread loaf filling the air. It just screams Christmas to me. 

If you like gingerbread you are going to love this gorgeous gingerbread loaf!

It’s tender, fluffy, full of holiday spice and SO delicious. Plus, it’s made with nourishing ingredients like hidden sweet potato, coconut flour and blackstrap molasses so it’s low in sugar and entirely gluten-free, dairy-free and Paleo!

It’s the perfect no-fuss, festive treat to serve with coffee or hot chocolate on Christmas morning! 

Paleo Frosted Gingerbread Loaf Ingredients 

Sweet potato- You’ll never know sweet potato is hidden in this gingerbread, but it creates an incredibly moist and tender bread!

Coconut flour and arrowroot flour- coconut flour and arrowroot starch keep this nut-free. Tapioca flour can probably be used instead of arrowroot starch, however I don’t recommend substituting any other flours in place of the coconut flour. 

Coconut sugar- you’ll only need a small amount of sugar for this loaf since the sweet potato and molasses add sweetness too!

Coconut oil- binds the ingredients and creates texture. 

Eggs- You’ll need 3 large eggs for this recipe. 

Blackstrap molasses- Unsulphured organic molasses creates the classic gingerbread flavor and color.

Vanilla- for the subtle, sweet vanilla flavor that goes so well in baked goods. 

Ground ginger and cinnamon – Wouldn’t be gingerbread without these warming holiday spices!

For The Frosting

This easy frosting is completely optional but adds a decadent layer to the gingerbread! It requires just 3 ingredients and takes less than 5 minutes to whip up. To make it you will need…

Palm shortening- This is the one I use. 

Coconut butter- softened, but not melted coconut butter.

Coconut sugar– adds a bit of sweetness to the frosting

How to make this healthy frosted gingerbread loaf

To begin, steam the sweet potato until tender when pierced with a fork. Allow to cool slightly. 

While the sweet potato cooks, preheat the oven to 350° F and line a loaf pan with parchment paper.

Add the coconut oil, eggs, sugar, vanilla, blackstrap molasses and sweet potato to the bowl of a food processor and combine until smooth.

Next, mix in the dry ingredients and pulse to combine.

Pour the batter into the lined loaf pan and bake at 350 F for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely before frosting. 

Prepare the frosting. Add the frosting ingredients to a medium mixing bowl and using a handheld mixer, beat until slightly fluffy. 

Once the gingerbread loaf has cooled, spread the frosting over the top in an even layer.

Slice and enjoy!

Storing gingerbread 

Store your gingerbread loaf in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 1 month. 

I hope you enjoy this frosted gingerbread loaf as much as I do! If you make it, be sure to let me know in the comments below and share a picture on instagram. Happy holiday baking!

More holiday recipes you’ll love

Paleo Peppermint Bark

Snickerdoodle Cookies

Orange Cranberry Muffins

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Frosted Gingerbread Loaf (Paleo, Gluten-free)

  • Author: Molly Leavitt

Ingredients

Scale

1 cup steamed sweet potato

½ c coconut flour

¼ c arrowroot flour

⅓ c coconut sugar

¼ c blackstrap molasses

3 eggs

2 tsp ground ginger

1 ½ tsp cinnamon

1 tsp vanilla extract

½ tsp baking soda

¼ tsp salt

For the Frosting

½ c palm shortening

2 Tbs coconut butter

1 Tbs coconut sugar

Instructions

  1. Preheat the oven to 350° F and line a loaf pan with parchment paper.
  2. Add the coconut oil, eggs, sugar, vanilla, blackstrap molasses and sweet potato to the bowl of a food processor and combine until smooth.
  3. Mix in the dry ingredients and pulse to combine.
  4. Pour the batter into the lined loaf pan and bake at 350 F for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely before frosting. 
  5. Prepare the frosting. Add the frosting ingredients to a medium mixing bowl and using a handheld mixer, beat until slightly fluffy. 
  6. Once the gingerbread loaf has cooled, spread the frosting over the top in an even layer.

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