2 cups Bob’s Red Mill Gluten-Free 1-to-1 baking flour
1/2 cup coconut sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon, additional for garnish
1/4 teaspoon fine sea salt
1/4 teaspoon ground cloves
1 cup full-fat caned coconut milk
1/2 cup (or 1 stick) melted butter or coconut oil (for dairy-free), melted
1/2 cup black strap molasses
1 teaspoon vanilla extract
Preheat the oven to 350 F and grease (using either butter or coconut oil) a loaf pan.
In a large mixing bowl, combine all the dry ingredients using a whisk.
In a smaller mixing bowl, whisk the wet ingredients together until evenly combined. Add the wet into the dry ingredients and whisk until they’re smooth and evenly combined.
Pour the batter into the prepared loaf pan. Bake at 350 F for 45 minutes. Jiggle the pan and if it wiggles, it needs more time. If it looks like the top may be browning too much, tent with a sheet of aluminum foil.
Let cool completely so that the bread pops out of the pan easily. Slice and serve with additional cinnamon if desired!