No, really. Gingerbread bread is what we’re making here today: bread with all those cozy gingerbread flavors.
Gingerbread is one of those foods with a very short season for in-style consuming. But sometimes fashion is flawed, which is why we’re bringing you gingerbread post fa-la-la-la-la season. We don’t follow trends. We make our own. And we make our own bread, too.
Gingerbread is one of those foods with a very short season for in-style consuming. But sometimes fashion is flawed, which is why we’re bringing you gingerbread post fa-la-la-la-la season. We don’t follow trends. We make our own. And we make our own bread, too.
First you preheat your oven to 350 degrees. In a small copper bowl, dump in your flax meal and warm water. Mix the flax meal and water together and set aside. In a large mixing bowl, dump in oat flour, Sunwarrior Classic vanilla protein, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, ground cloves, sea salt. Mix all that flavor together and set it aside. In a smaller mixing bowl, mix in the pumpkin, molasses, and vanilla. Then add your flax meal mixture and mix it in with the rest. Now, add your bowl of wet ingredients to your bowl of dry ingredients so they can have a party together. Add your almond milk and chocolate chips to really get the party going. Spritz your loaf pan with some coconut oil spray. Pour the mixture into your loaf pan and place in your preheated oven. Bake for 50–55 minutes And there you have it: freshly baked gingerbread bread that tastes amazing. Always in style, always in season.
