A delicious gingerbread loaf that is paleo, gluten-free, and nut-free, perfect for the holidays. It's an adjustment of a maple sweet potato bread recipe to create a perfect gingerbread flavor, topped with a simple 2-ingredient icing.
Preheat oven to 350F. In a bowl, whisk your eggs, then add in everything else (sweet potato, coconut flour, maple syrup, coconut sugar, melted ghee/butter, ginger, cinnamon, baking powder). Mix well together with a hand mixer, ensuring to blend the sweet potato pieces in well. Line a loaf pan with parchment paper and add batter in. Bake for 50-55 minutes, using a toothpick to check if it's done. Let the loaf cool before removing from the pan. For the icing, combine 1/3 cup coconut butter with 1/3 cup maple syrup. Melt for 30 seconds, stir, and melt more if it's not mixed together smoothly. Let the icing sit for 10 minutes before drizzling on the cooled loaf.
