For me, probably nothing marks the holidays like the smell of warm gingerbread.

This recipe will fill your house with that aroma, and will also make you a 10-slice gingerbread loaf that’s completely grain, gluten, and dairy free. It’s a great Christmas morning treat, but it’s also healthy enough to eat as a pre-hike snack.

Nutritional info (per slice):

  • Calories: 197
  • Total fat: 13 grams
  • Total carbohydrates: 15 grams
  • Total protein: 6 grams


Ingredients (makes 10 slices):

  • ½ cup canned organic pumpkin puree
  • 3 large cage-free eggs
  • 1 tbsp. vanilla extract
  • ¼ cup molasses
  • ¼ cup unsweetened applesauce
  • 1 tbsp coconut oil, melted
  • 1/3 cup coconut flour
  • 1 2/3 cup almond flour
  • 3 tbsp. tapioca flour
  • ½ tsp. unrefined sea salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1 tbsp. ground ginger
  • 2 tsp. ground cinnamon



  • Preheat oven to 375F and set an oven rack in the middle position. Spray a 5″x9″ loaf pan with coconut oil cooking spray and set aside.
  • In a large bowl, mix all wet ingredients (pumpkin puree, eggs, vanilla, molasses, applesauce, and coconut oil) until well combined using a hand mixer or whisk.
  • Place all dry ingredients in a medium bowl and whisk well to combine.
  • Mix the dry batter into the wet batter in thirds until thoroughly combined.
  • Pour batter into 5×9 loaf pan.
  • Bake for 50-60 minutes.
  • Allow to cool completely before serving.