This gingerbread is full of flavor. Because it is also vegan and uses fruit as a binding agent, the baked bread is a bit spongy, but the flavor is outstanding for a spicy quick bread.
When I first made this bread, I also served it with my Chocolate Avocado Pudding and blueberries. My ever creative Mini-Foodie 2 took a bite with all three making a trifle like bite. Her reaction: “This is yummy mama, you should try it!” I did and she was right.
If you prefer a less spicy bread, be more conservative with the ginger and allspice. But if spicy and flavorful are you idea yummy gingerbread, then use generous measurements.
2 cups all-purpose Paleo flour
2 1/2 tsp baking soda
3-4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground cloves
1/4 tsp sea salt
3/8 cup coconut sugar
3/4 cup applesauce or pumpkin puréed (or a combo)
1/8 cup honey or molasses
3/4 cup water
2 tbsp crystallized ginger, finely chopped (optional)
Preheat oven to 350◦F. Whisk flour, baking soda, spices, & salt together in a large bowl. Set aside. In a medium bowl, combine sugar, applesauce &/or pumpkin, & honey or molasses. Pour wet mixture into dry mixture. Add water & mix slightly. If using, add chopped ginger. Stir until incorporated, but not overmixed. Pour batter into a standatd loaf or 2 mini-loaf pans filling each 3/4 full. Bake 55-60 minutes or mini-loaf 40-45 minutes or until an inserted toothpick comes out clean & bread no longer has wet dough appearance in center.