Gingerbread without flour or sugar is not only possible but delicious with this easy recipe. You will get a moist consistency with an authentic crumb through the power of almond butter, pumpkin, and egg. You’d hardly know it had no grains. Spiced and topped with a cream cheese glaze, it’s a dessert perfect for cooler fall days. You can also use brown sugar for the recipe if you’d like. Also, the recipe can easily be halved and cooked in an 8×8” pan for 30 minutes to make pumpkin gingerbread bars.
On the Ingredients:
- Pumpkins are a highly delicious and nutritious winter squash variety. Unlike other varieties, they aren’t particularly sweet on their own but have been used in sweet preparations predominately. Pumpkin is especially high in vitamin A, which helps with a strong immune system. Aside from vitamins, pumpkins are also high in antioxidants. (Read more about the health benefits.)
- Gingerbread spices: Though the ginger may be the most important spice in a gingerbread, most recipe use a mix of ginger, cinnamon, allspice, cloves, and nutmeg. These fragrant spices work together to create the iconic flavor and scent of gingerbread. provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
Recipe Notes and Substitutions:
Though we have not tried it, this recipe should be able to use other kinds of nut butter besides almond.
Flourless Pumpkin Gingerbread
8-12
servings10
minutes55
minutes1
hour5
minutesGingerbread without flour or sugar is not only possible but delicious with this easy recipe. You will get a moist consistency with an authentic crumb through the power of almond butter, pumpkin, and egg. You’d hardly know it had no grains. Spiced and topped with a cream cheese glaze, it’s a dessert perfect for cooler fall days. You can also use brown sugar for the recipe if you’d like. Also, the recipe can easily be halved and cooked in an 8x8” pan for 30 minutes to make pumpkin gingerbread bars.
Ingredients
- Gingerbread Ingredients:
15 oz pumpkin puree
1 cup almond butter
2/3 cup golden monk fruit sweetener OR brown sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
2 tsp ground ginger or 1 tbsp grated fresh ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
- Glaze Ingredients:
4 oz cream cheese (softened)
1/2 tsp vanilla extract
1/4 cup Swerve powdered sweetener OR powdered sugar
2-4 tbsp milk
Directions
- Preheat the oven to 350°F, line a loaf pan with parchment paper, and grease thoroughly.
- Combine the gingerbread ingredients in a bowl, then beat with a hand mixer to ensure a smooth batter (almond butter can be clumpy).
- Transfer the batter to the loaf pan and bake for 50-55 minutes, until a knife inserted in the center comes out clean. If the top is darkening too fast, you can tent it with aluminum foil.
- When the gingerbread is done baking, allow it to cool for twenty minutes, remove it from the pan, and continue to cool until room temp.
- Mix the glaze ingredients together, adding just enough milk so the glaze is pourable.
- Drizzle over the top of the gingerbread and serve.
