Ginger Spice

Goodness.

What a weekend.

I partied hard on Saturday at my uncle’s wedding.

Didn’t get back home until two a.m.

Let’s just say it felt like a rat race getting to the wedding.

Traffic galore, plus the fact that I live over an hour away.

Plus, it was a rather late wedding.

Because of the traffic, they started the wedding a little late.

But then…wait for it…the reception was a 45 minute drive from the church and then the bride and groom stopped to pick daisies somewhere along the way because they didn’t arrive at the wedding until 10.

We didn’t have dinner until 10:30…I was famished.

You never want to see me hungry…it’s not a pretty sight.

I’m really, really, really not nice.

Thank goodness the food was well worth the wait.

Let’s just say I did a ton of relaxing yesterday.

Oh, and I baked.

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Gingerbread.

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Pumpkin Gingerbread…

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with a lemon glaze.

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Ummmmmmm yes, I did.

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BTW…I have realized something.

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I will never be a fan of buttercream frosting as long as I live.

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I can detect that stuff on a cake from a mile away.

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I’m a cream cheese girl all day and all night.

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Are ya with me?

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🙂

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Lemon Glazed Pumpkin Gingerbread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
All the flavors of fall in this pumpkin gingerbread with a twist, a zesty lemon glaze on top. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • ½ c. pure canned pumpkin
  • ¼ c. full-fat coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • 2 T. pure molasses
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • extra lemon zest, for topping
  • For the glaze:
  • 2 T. coconut oil
  • 2 T. pure honey
  • 2 T. coconut milk
  • zest and juice of 1 small lemon
  • ½ t. pure vanilla extract
Instructions
  1. For the bread, in a large mixing bowl, combine the pumpkin, coconut milk, evoo, eggs, molasses, stevia, and vanilla until smooth.
  2. Stir in the coconut flour, spices, and baking soda.
  3. Pour into a greased 9 in. loaf pan.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely.
  5. For the glaze, melt the coconut oil in the microwave.
  6. Combine with the remaining ingredients, whisking until smooth.
  7. Pour the glaze over the ginger bread.
  8. Refrigerate the bread until the glaze has hardened.
  9. Slice and serve topped with extra lemon zest.

MANGIA!!!

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