Ginger bread & Peanut Butter Loaf

I absolutely love peanut butter with all the warm and festive spices that you normally have in ginger bread so this recipe is definitely a marriage made in heaven! This loaf is so perfect for a cosy breakfast or for an afternoon treat with a hot cup of tea.


1 tablespoon of chia seeds
3 tablespoons water
1 cup of unsweetened apple puree/ sauce ( i buy mine in the baby food section)
1/3 cup of melted coconut oil
1/2 cup of coconut sugar
1/2 cup of date syrup
1 tablespoon of runny and smooth peanut butter + about 1 more tablespoon for the swirl on top
2 cups of white flour
1 tablespoon of cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground clove
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
A handful of roughly chopped walnuts to sprinkle on top

Start by preheating the oven at 180 degrees Celsius. Line a loaf tin with some parchment paper.

In a bowl mix together the chia seeds and the water. Let it sit onto one side for 5-10 minutes until you have a gloopy kind of consistency.
In a large bowl mix together the lour, all the spices, baking soda and the pinch of salt.

In a separate bowl whisk together the apple puree, the chia mixture, peanut butter, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together.
Pour the batter into the tin. Drizzle the peanut butter on top and with a toothpick make some swirls all over. Sprinkle with the chopped walnuts.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
Let the loaf cool down in the tin for 10 minutes before transferring them on a cooling rack for another 20-30 minutes. When it’s completely cold cut into slices and enjoy.

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