This moist Pumpkin Chocolate Gingerbread Loaf recipe is a delicious and healthy seasonal treat. It is made with whole wheat flour and no refined sugar - even that glorious icing drizzle is made from clean ingredients.
Gingerbread Loaf Recipe
AuthorRegina | Leelalicious
2tablespoonsoillike grapeseed oil or melted refined coconut oil
Preheat your oven to 350° F and line an 8 x 4-inch loaf pan with parchment paper (or grease and flour it).
In a large bowl whisk together pumpkin puree, honey, molasses, oil, egg, and vanilla extract until well combined.
In another bowl whisk white whole wheat flour, cocoa powder, gingerbread spice mix, baking powder, baking soda, and salt.
Fold the flour mixture into the wet mixture. Finally fold in dark chocolate chips, if desired. Then pour the batter into the prepared loaf pan.
Bake the gingerbread loaf for about 25-30 minutes until the top springs back when lightly pressed or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then invert on a wire rack to let cool fully.
For the icing whisk together coconut cream, honey, and vanilla extract until smooth. Drizzle over the cooled loaf just before serving, otherwise the white icing will absorb a brown color from the gingerbread loaf.
This makes a small loaf. For a larger, full loaf you can double the recipe and bake it in a 9 x 5-inch loaf pan for about 40 minutes.