Grain free holiday loaf

Edible Harmony's Cranberry Pumpkin loaf was such a hit in this house that I decided to try a variation of it inspired by the multiple pieces of Starbucks holiday gingerbread loaf that I ate at work last night.

I also decided to use my kitchen aid mixer for the first time. This beast intimidates me.

Into the bowl I placed:
- six eggs
- about 1/3 cup coconut oil which I should have melted
- 1/4 cup unsweetened applesauce
- 1/4 cup blackstrap molasses
- about 2.5 tablespoons local raw honey
- 1 teaspoon vanilla
- 1 cup pumpkin purée
- 1/2 cup coconut flour
- 1/4 cup ground flax
- 1/4 cup sourgum flour
- ground cloves
- 1 teaspoon nutmeg
- ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 cup finely diced candied ginger
- 3/4 cup dried cranberries

Place in greased loaf pan. Sprinkle heartily with pumpkin seeds. Bake at 375 for 50 minutes.

I had to bake it for more than an hour, but good stuff!!!