Gingerbread Espresso Coconut Yogurt Bread combines three of the best flavors of all time into one delicious, moist, and filling holiday bread that can be served for breakfast or dessert! Bake it up in no time, and enjoy for breakfast with some coffee or tea, or have some for a snack or dessert!
Alright, let’s just get the obvious out of the way first: This bread is jam-packed with a variety of flavorful combos that is probably making you wonder how on earth I came up with it in the first place.
To be honest with you, I started out making a gingerbread yogurt cake and was drinking a cup of coffee at the same time. Then the idea hit … wouldn’t it be awesome to spike the bread with a little java love?
Yes, I think so! Yes, let’s do that!
So I added a tablespoon of espresso, and bam!
Instant coffee flavor with the warming scents of the season. It’s pretty awesome when things happen like that.
The point? If an inspiration strikes you in the kitchen and doesn’t make a whole lot of sense, just go with it. You might actually discover some of the best combinations this way.
Now that the flavor combo issue is out of the way, let’s talk about why I used coconut yogurt in this recipe.
So Delicious Dairy Free makes some of the most awesome dairy alternatives on the market, whether you’re vegan or not. I love working in plant-based foods into any meal, wherever I can, especially when it comes to the dairy aisle. There aren’t a lot of dairy-free products on the market that my wretched stomach actually tolerates too well, and most of them are filled with added sugar which we all know I don’t tolerate or recommend.
But thankfully, So Delicious has some amazing no added sugar and unsweetened options that are perfect for no added sugar enthusiasts like me.
I am a huge fan of their unsweetened yogurt alternatives which are non-GMO and made with simple, organic coconut. These products also contain added calcium, Vitamin D, and Vitamin B12 to help vegans and vegetarians get more of these essential nutrients into their diets.
And they taste pretty fabulous, I have to say!
Though I typically use coconut yogurt in overnight oats, shakes, parfaits like this one, smoothies, and other similar types of recipes, I also love to bake with coconut yogurt because doing so helps baked dishes develop a softer, more tender texture just like buttermilk or dairy-based yogurt options do.
And although you won’t benefit from the probiotics that are in the yogurt because the bread is baked at high temps, you’ll still benefit from the amazing healthy fats in coconut and the digestion-enhancing features that yogurt provides.
This recipe is so easy to put together that anyone can make it. And although I added raisins to my bread, you can leave them out if you like. I just find they provide a great little holiday accent and I had some on hand that I needed to use up. You could also use nuts, dates, or even bananas or chopped apples. Get creative or just leave out the fruit altogether, your choice!
Oh, and if you don’t have ground espresso powder, just use some organic coffee grounds; it will work the same way and will provide an excellent flavor to the bread!
- 1/2 cup of quick oats
- 1 cup of coconut flour
- 1 tablespoon of ginger
- 1/2 tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. baking soda
- 2 tablespoons of ground flax
- 1 tablespoon ground espresso or organic coffee grounds or instant coffee
- 1 cup of unsweetened coconut yogurt (I used So Delicious Dairy Free coconut yogurt alternative)
- 1 can of pure pumpkin purée (I like Libby's and Farmer's Market brands)
- 3 tablespoons of psyllium husk powder (a great, natural and tasteless egg replacer!)
- 2.5 cups cold water
- 1 tsp. pure stevia extract such as NuNaturals, or you can use 1 cup of unsweetened applesauce in place of 1 of the cups of water*
- 1/4 cup raisins or nuts if desired
- Preheat the oven to 350 degrees.
- Mix the oats, coconut flour, psyllium husk powder, baking soda, spices, flax, espresso, and stevia (if using) in a bowl. Toss well to coat and set aside.
- Meanwhile, spray an 8x8 glass baking dish with non-stick spray (such as coconut oil spray) or grease very lightly with coconut oil and wipe off the excess. Set aside.
- Next, add the canned pumpkin, coconut yogurt, water, and unsweetened applesauce if using it in place of stevia.
- Mix everything together with a large spoon or with a hand mixer. Keep mixing until all the coconut flour and oats are fully incorporated into the wet ingredients; the mixture should be smooth, fairly thick, and not powdery or lumpy.
- Now, spread the batter into the prepared baking dish. Take a fork and swirl the top to make pretty, colorful swirls. Top with raisins, nuts, seeds, or your choice fruit if desired. I used 1/4 cup raisins, but any of these options would work.
- Now bake at 350 degrees, Fahrenheit for 40 minutes or until the top is firm and lightly golden brown.
- Remove, let cool for 15 minutes on the counter, slice, and serve.
- Refrigerate up to 1 week or freeze in mini portions in reusable contains for long-term use.
- *If using unsweetened applesauce in place of stevia, please use it instead of 1 of the cups of water called for and only use 1 cup of water and 1 cup of unsweetened applesauce.
You can keep this recipe in the fridge all week or even slice and freeze it in reusable containers for long-term enjoyment. Top it with some yogurt, eat it plain, or add your favorite nut butter. The options are limitless!
Have you ever added coffee to baked goods? What’s your favorite and (strangest) food combination?