Gingerbread Salted Caramel Loaf

Gingerbread, caramel, pecans, salted popcorn, maple and a little chocolate makes for a bloody good combination in the form of this Christmassy loaf! With cute little gingerbread cake men on top, a creamy frosting and caramel drizzle this would make a fabulous centrepiece dessert – and it’s a great option for gluten and dairy-free dietaries.

Ingredients:

For the gingerbread – 

  • 4 tablespoons coconut oil (I used The Groovy Food Co)
  • 4 tablespoons maple syrup (I used Maple From Cananda)
  • 4 tablespoons smooth nut butter (I used Skinny Food Co salted caramel)
  • 75g coconut sugar 
  • 250g gluten-free flour (I used Dove’s Farm Freee)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 50ml dairy-free milk
  • 1 teaspoon vanilla extract

For the caramel topping – 

  • 250g dairy-free soft cheese (I used Nush Foods almond natural spread)
  • 2 tablespoons smooth nut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

To decorate – 

  • 1-2 Salted Caramel Peanut Butter Cups, chopped
  • Pecan pieces
  • Salted popcorn
  • 2 tablespoons maple syrup
  • 2 tablespoons smooth nut butter
  • 1 tablespoon melted coconut oil

Get making! 

  1. Preheat the oven to 180C and grease and line 1 x loaf tin and 1 x small round, square or rectangle one.
  2. Melt the coconut oil, maple syrup, nut butter and coconut sugar then set aside.
  3. Place the flour, spices and baking powder in a bowl.
  4. Whisk the eggs then pour into the bowl along with the melted mixture, milk vanilla extract. Fold in gently to form a batter then spoon into the tins, smoothing out evenly.
  5. Bake for 25-30 minutes until golden and risen then leave to cool. Turn out onto a wire rack and if needed, slice a bit of the top off the loaf so it’s even.
  6. Meanwhile beat together the almond spread, nut butter, maple syrup, cinnamon and vanilla then chill in the fridge until needed.
  7. Spread this over the cooled loaf to cover. Cut out small gingerbread men shapes in from the small baked mixture and place on top, then scatter over pecans and chunks of the peanut butter cup. Whisk the maple syrup, nut butter and coconut oil then drizzle over. Slice up and serve!