Gingerbread Bread Loaf - Gluten Free
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter softened
- 1 tablespoon heavy cream
- 1/4 teaspoon baking soda
- 1/4 cup coconut flour
- 2 ounces cream cheese softened
- bread:
- 1 1/2 teaspoon ground ginger
- 1/4 cup brewed coffee
- 1 teaspoon blackstrap molasses
- 1/2 cup + 2 tablespoons butter softened
- 3/4 cups sukrin gold
- 3 eggs, at room temperature
- frosting (optional):
- 1/2 cup powdered sweetener (i used sukrin melis)
- Carbohydrate 5.08420526786623 g
- Cholesterol 19.0283847903674 mg
- Fat 16.7002000362992 g
- Fiber 2.63517213283543 g
- Protein 2.90944810190731 g
- Saturated Fat 9.84227182554631 g
- Serving Size 1 1 slice (41g)
- Sodium 60.5126919624436 mg
- Sugar 2.4490331350308 g
- Trans Fat 1.1668596645937 g
- Calories 174 calories
Bread:Preheat oven to 350°F. Grease or line 8x4-inch bread pan, if needed.In medium bowl, combine the almond flour, coconut flour, baking powder, salt, baking soda, ginger, cinnamon, and nutmeg.In small bowl, whisk together molasses and hot coffee.Cream the butter in a large mixing bowl by beating with electric mixer. Add the Sukrin Gold (or other brown sugar replacement) and beat until well blended.Add in the eggs, one at a time, beating after each addition.Slowly stir in the flour and coffee mixtures, alternatively, and continue stirring until well combined.Pour batter into prepared bread pan and smooth top.Bake for 35-40 minutes or until center is set.Frosting:Beat cream cheese and butter until well combined.Slowly add the powdered sweetener until mixture is smooth.Beat in the vanilla and heavy cream.Spread frosting on top of bread, if desired.
