I love this time of year because it means I have an excuse to bake all kinds of delicious goodies. And when I bake all kinds of delicious goodies, I get to sample all sorts of delicious goodies. And who doesn’t love the thought of that?
Most of the goodies I make are gluten-free, which means it’s time to stock up on the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s my absolute favorite gluten-free flour for baking. Bob’s Red Mill is a brand I trust for all my baking needs. It’s always my first choice.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is easy to use because it doesn’t require you to make any funny flour mixtures. Just replace it 1-t0-1 for regular flour in your favorite recipes. It has a great taste and texture and works great for cookies, cakes, and brownies.
I’m a huge fan of gingerbread but not of crispy, crunchy cookies. I like gingerbread that is more chewy and cake-like, so I decided to tackle a gingerbread loaf, and I decided to add pumpkin to it to make sure it was nice and moist.
It’s pretty easy to make this; you just need a large bowl and a medium bowl, and a loaf pan of some sort. You mix the dry ingredients in the large bowl and mix the wet ingredients in the small bowl.
Then you pour the wet ingredients into the dry and stir until just blended. It will be thick!
You then spoon the mixture into a greased loaf pan. I like to use disposable containers so I can create edible holiday gifts for friends and neighbors. This loaf won’t rise much because it is a dense cake so you can fill it almost all the way up.
You then bake at 350 degrees for about 40-45 minutes and remove from oven. As the loaves are cooling, you mix creamy peanut butter with maple syrup. Heat over low heat in a saucepan until smooth. Spoon over loaves and allow to cool.
You can then wrap them up to gift, or enjoy them yourself!
For the bread
- 2 cups gluten-free flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves (you will taste this so cut it back if you aren’t a fan)
- 1/2 tsp salt
- 1/4 cup molasses
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 cup pumpkin puree
For the glaze
- 1/4 cup creamy peanut butter
- 1/4-1/3 cup pure maple syrup
For the bread
- Preheat oven to 350 degrees
- Mix dry ingredients in a large bowl
- Mix wet ingredients in a medium bowl
- Pour wet ingredients into dry ingredients and stir until just combined
- Bake for 40-45 minutes
For the glaze
- Add the peanut butter and maple syrup into a small saucepan
- Heat over low heat constantly stirring until smooth
- Spoon over loaves and allow to cool
This recipe makes one small loaf.
This turned out quite dense but moist with a lot of ginger flavor. It’s not a sweet bread, but the sweet glaze complements it nicely. It would make pretty good cookies too!
For more information about Bob’s Red Mill line of flours and holiday baking essentials visit www.bobsredmill.com.
You can also save on Bob’s Red Mill products with some great coupons here: Bob’s Red Mill Coupons.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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