Paleo Gingerbread Loaf with Coconut Glaze

Moist, fluffy, flavorful paleo gingerbread loaf with an easy coconut glaze – a cozy, comforting quickbread recipe perfect for sharing with guests during holiday season.

Paleo Gingerbread Loaf - Grain-free, naturally sweetened, moist, healthy, and delicious!

This is the story of how my culinary nemesis became my culinary triumph. Let’s back up. I first tried making this grain-free gingerbread last year after driving around looking at Christmas lights with one of my friends a couple of weeks before Christmas.

Having woken up at 4:23 in the morning, hot to trot and ready to bake all the holiday quick breads after the twinkle-light extravaganza, I thought I’d give myself an extra challenge by making the loaf grain-free, and also vegan.

While the loaf tasted amazing, it sank down deep into a Grand Canyon-like crevasse in the middle as soon as it came out of the oven.

Whomp whomp.

I blamed the fog in the harbor due to the early waking hour and tried again. After another attempt, I still wasn’t getting it. I was certain it was possible to make a completely grain-free vegan gingerbread loaf, but the baking powers-that-be weren’t having it. I was about to throw in the towel, then I decided to give it another whirl with eggs for a still paleo, but un-vegan loaf. Closer, yet still not perfect.

Several bottles of molasses and four failed attempts later, the holiday came and went and I was plumb over gingerbread. I back-burnered the project for the rest of the winter, spring, summer and a good portion of the fall…until I recently found myself craving – you guessed it – gingerbread.


Paleo Gingerbread Loaf - Grain-free, naturally sweetened, moist, healthy, and delicious!

Funny how sometimes all you need is to put a project on the sideline for a hot minute (or ten months), then revisit it when you’re good and ready. My first attempt back at the bread resulted in a resounding win. Nailed it. It turned out so well, in fact, that I daresay I conquered the Paleo Gingerbread beast! It is moist, sweet but not too sweet, and somehow light and dense at the same time. It’s what every quick bread aspires to be.


Don’t let all my trials and errors fool you into thinking this bread is difficult to bake. It’s actually super easy! 

I poured the batter into an oiled loaf pan, baked it, and whamo! Bread of bliss.

I made an easy glaze using coconut milk while the bread was baking. Adding a little lemon zest to the glaze resulted in a cream cheese-like flavor, which – by my calculations – equals heaven. I sprinkled some candied ginger on top, then proceeded to ravage approximately a third of the loaf. For lunch. In broad daylight. No witnesses.

Paleo Gingerbread Loaf - Grain-free, naturally sweetened, moist, healthy, and delicious!


This Paleo Gingerbread Loaf is made with almond flour, coconut flour and tapioca flour. Naturally sweetened with blackstrap molasses and pure maple syrup, and warmly spiced with cinnamon and nutmeg, this loaf is full of holiday flavor while still being completely healthful – as in healthy enough to eat for breakfast.

The way I see it, this loaf is the perfect post-holiday meal treat. It’s 200% healthy, decadent enough to serve as dessert, and the best part is that your guests will be thanking you for a tasty treat that won’t put them in a gluten, dairy or sugar coma.

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Paleo Gingerbread Loaf - Grain-free, naturally sweetened, moist, healthy, and delicious!

Paleo Gingerbread Loaf with Coconut Glaze

Course: Breakfast
Cuisine: American
Keyword: gingerbread, gluten free, paleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Author: Julia


Zesty Coconut Milk Glaze:


  1. Prepare the glaze. Add all the ingredients for the glaze, except for the candied ginger, to a small saucepan. Bring to a full boil, reduce the heat to a gentle boil and cook until thick, whisking frequently, about 10-15 minutes. Pour the glaze into a bowl and refrigerate for 2 hours. The glaze will thicken more in the refrigerator. 

  2. Preheat the oven to 375° F and lightly oil a 9” x 5” loaf pan. In a mixing bowl, whisk together the first six ingredients (eggs through ginger) until combined. In a separate bowl, stir together the remaining (dry) ingredients (coconut flour through nutmeg). Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. (Note: you can also add all the ingredients for the bread to a blender and blend until smooth).

  3. Transfer the batter to the prepared loaf pan and smooth evenly. Bake on the center rack of the preheated oven for 40-45 minutes, or until the loaf is brown around the edges and tests clean when poked in the center with a toothpick.

  4. Allow the bread to cool at least 30 minutes before turning it out onto a cutting board. Drizzle with the glaze and sprinkle with chopped candied ginger. Slice thick slices using a sharp knife and serve.

This post is sponsored by Kroger. Per usual, all thoughts, feelings, and opinions are my own.

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  1. Liz @ Floating Kitchen

    Girl! Looks like you finally “nailed it”! Love the extra ginger on top. I find sometimes gingerbread isn’t gingery enough for me. I like it spicy! Looks like you upped the ante here and I’m so down with that!

  2. Sheila

    I love the recipe but hate when I print it to have 2 pages because of the ad. Can’t you reduce it to one page for those who need to print recipes. Thanks

    1. Julia Post author

      Hi Sheila, I have an email in to my ad network to see what they can do about eliminating the ad when someone goes to print a recipe. My apologies for the inconvenience!

  3. Ashley

    haha that happened to me last winter with banana bread – I couldn’t get it right and then gave up for later since I got SOO sick of it!

    This gingerbread loaf looks amazing! I love that you topped it with the candied ginger!

  4. JoAnne Lingo

    I was excited to find a grain free VEGAN gingerbread recipe. Then I actually read the recipe, it’s certainly NOT VEGAN with four eggs in it! I might try it with a flaxseed and water egg replacement.
    I agree with Sheila, it would be nice to be able to print your recipes on one page without huge blank spaces and ads.

    1. Julia Post author

      Hi JoAnne, as I mentioned in the post, I was unsuccessful with a vegan version of this bread, but definitely let me know if you’re able to get it to work out with flax “eggs.” My apologies for the hassle in printing the recipe – Making my recipes approachable is a huge priority of mine. I’ll let my ad network know that the ad in the recipe card causes issues when it comes to printing.

  5. Asha

    Is it 1 and 2/3 of a cup of almond flour or 2/3 – 1 cup? I am confused but seems I am the only one haha…I think the “-“ has thrown me…

  6. Megan Wise

    To answer the question above it is 1 and 2/3 cup almond flour. I made this today and it was excellent!!! I will keep this as my go to gingerbread recipe. Great texture!! Great flavor! Glad you didn’t give up on this one! Thanks for an amazing recipe!!

  7. Kate Strong

    I made this today, its still cooling.. So simple. Im not sure if i got the glaze right. it looks like its going to harden in the fridge before it gets drizzly. looks too watery.

  8. Eva S

    I made this bread last night and it is delicious! You really perfected the recipe! It tastes perfectly like gingerbread and it has a great texture! My husband and I couldn’t stop eating it! The glaze didn’t thicken up for me, so I guess I’ll just have to make it again! I like the flavor of the glaze it just never got thick enough to spread on the bread. I may have to try adding some arrowroot or use coconut butter mixed with maple and lemon zest to get the glaze consistency that I want. Looks like I’ve found the perfect loaf for giving out to the neighbors this year for the holidays. Thank you!

  9. Jen

    Okay I LOVE this recipe however I mixed mine together in the vitamix and it was very thick and hard to blend, how to get out. Could I do it in a bowl with an electric handmixer? Would totally make this again. YUM

    1. Julia Post author

      Hi Katie,

      The coconut flour thickens the batter up quite a bit. You could do almond flour only, but you’d need to use about 4 times the amount.


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