Ginger Spice Bread
I discovered this recipe last fall and have made it many times. Everyone who has eaten it has loved it no matter what they usually eat. I like to bring this to get togethers this time of year because it is popular with a wide spectrum of tastes. Also everything in it is a staple in my pantry so I always have the ingredients on hand to throw it together if I haven’t planned anything for a party. I hope you enjoy it!
Ginger Spice Bread
- 8 eggs
- 1/2 cup melted Expeller Pressed Coconut Oil, butter or Palm Shortening
- 1/2 cup Coconut Milk
- about 8 Medjool Dates
- 1 tspVanilla
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon or 1 drop cinnamon essential oil*
- 1/4 tsp Ground Cloves or 1 drop clove essential oil*
- 2/3 cup Coconut Flour
- 1/8 tsp baking soda
*Use essential oils for the cinnamon and clove to reduce the oxalates in this bread. See Be Young Essential Oils to learn more about how to order the oils that I use in my recipes.
Put everything but the flour and baking soda into blender and blend until smooth. If you think your blender needs it put in just the dates and some of the liquid till they are ground up fine. My Vitamix can handle them with everything in there. Then add the coconut flour and baking soda and blend again till no more lumps.
Pour into a greased 9x5x3-inch loaf pan and bake at 350 for 55-60 min.
Remove from the pan to cool.
Slice when cool and serve slathered with grassfed butter. Yummy!
This is based on a recipe found in Cooking with Coconut Flour
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Planning to make this recipe tonight. I like how easy it looks! Thanks for sharing, Patty.
I would love to hear how you liked it.
Have you tried these as muffins? And I’m also curious if you know if it freezes well? I’m excited to try this recipe and since I happen to have everything on hand (I never buy medjool dates so I guess it’s meant to be 😉 I’m going to make this for breakfast today.
I haven’t made it as muffins but it should work just fine. I have frozen it and it does freeze very well.
Oh, and I’m already envisioning subbing out some of the coconut flour for almond flour. Have you ever attempted this? I’m going to be good and follow the recipe as is this time, but I haven’t loved the all coconut flour baked goods I’ve made in the past and started subbing almond flour or finding combined recipes. I know that coconut flour and almond flour don’t really work in recipes exactly the same though so I’m not sure how it might turn out.
This was the first all coconut flour baked good that I actually liked. We can’t use nut flours here so I have no idea what might happen if you used some. Nut flours do not absorb liquid while coconut flour does even more than grain flours.
Us, too! I was really pleased with how they turned out and probably won’t both subbing nuts, it’s good just how it is. I’ve made these twice and the second time I used cheaper cooking (Pakistani) dates, some blackstrap molasses, and cocoa powder to make them chocolate gingerbread.
I am trying to follow a low FODMAP diet. Is it OK for me to have dates and coconut milk/flour? I really miss bread when I went gluten free two years ago. Thank you so much for your help.
I do not know if those foods are allowed on the FODMAPs diet. You will have to do that research yourself.