This Gluten-Free Gingerbread Loaf Recipe is soft, moist, and perfectly spiced! Infused with sweet, warm flavors and topped with an optional glaze, it’s a simple quick bread recipe perfect for the holidays.
Is Gingerbread a Bread?
Most gingerbread recipes contain common ingredients such as molasses, ginger, cinnamon, and allspice. However, what makes gingerbread a bread is the use of those ingredients along with bread ingredients such as flour and eggs.
How to Make a Gluten-Free Gingerbread Loaf Recipe
Inspired by the infamous Starbucks gingerbread loaf, this easy gingerbread loaf comes together with minimal prep time, a fairly quick cook time, and a total time of about an hour so you can enjoy all the warm, festive flavors you love with ease!
Ingredients and Substitutions
Don’t forget to scroll down to the recipe card below for the complete ingredients, instructions, and nutritional information (calories, protein, carbohydrates, sugar, cholesterol, etc.)!
- Gluten-Free Flour – We use a combination of gluten free 1:1 flour blend and almond flour. Make sure your 1:1 flour contains xanthan gum!
Note: 40 grams of additional gluten-free all-purpose flour (1:1 baking flour) may be substituted for almond flour if preferred.
- Baking Soda – Make sure it’s fresh. Otherwise, your loaf won’t rise.
- Spices – Ground ginger, ground cinnamon, ground cloves, salt, and (optional) cardamom.
- Unsalted Butter – Use softened butter, a plant-based butter, or swap it out for coconut oil.
- Coconut Sugar – Substitute packed brown sugar, if preferred.
- Pure Maple Syrup – This helps sweeten the bread while keeping it moist and creating a rich taste.
- Molasses – This is essential in gingerbread recipes! Dark molasses, also sold as robust molasses or blackstrap molasses, is best.
- Vanilla Extract – Use high-quality pure vanilla extract, not imitation varieties.
- Large Eggs – Allow them to come to room temperature before you begin. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Dairy-Free Buttermilk – We create this by combining coconut milk and apple cider vinegar.
Pro-Tip: Before you begin, make sure to measure all your ingredients carefully using a food scale or the spoon and level method to ensure your ginger cake loaf turns out tender with the perfect amount of sweetness.
- Prepare. Preheat the oven, and grease a loaf pan.
- Create the dairy-free buttermilk. Combine the coconut milk and vinegar, and set the mixture aside.
- Whisk the dry ingredients. In a large mixing bowl, whisk the dry ingredients.
- Mix the wet ingredients. In a separate medium bowl, beat the butter until fluffy. Then, add the coconut sugar, and beat again until well combined. Pour in the maple syrup, molasses, and vanilla. Mix before adding the eggs one at a time.
- Combine the wet and dry ingredients. Slowly add the dry ingredients to the bowl of wet ingredients, alternating with the buttermilk until a smooth batter forms.
- Bake. Pour the batter into the prepared loaf pan, and bake until a toothpick can be inserted into the center and comes out clean.
Note: If the bread begins to brown too quickly, cover it with foil, and continue to bake.
- Cool. Allow the gingerbread loaf to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
We like to add a sweet glaze to make this gingerbread loaf cake an extra festive snack or dessert. It’s optional but highly recommended!
- Melted Butter (or Refined Coconut oil)
- Brown Sugar (or Coconut Sugar)
- Whisk the ingredients together in a bowl until a smooth consistency is achieved.
- Pour the glaze over the cooled bread, and add a sprinkle of confectioners’ sugar on top, if desired. Or, you could treat yourself with a scoop of vanilla ice cream, dairy-free of course!
Alternative Option: Feel free to swap the homemade glaze with maple cashew cream cheese frosting or just top your loaf with powdered sugar instead.
Common Questions About This Homemade Gingerbread Loaf Recipe
When stored in an airtight container at room temperature, this homemade gingerbread loaf recipe will stay fresh at room temperature for up to one week.
Yes, without the glaze, this recipe can be frozen for up to three months! To do so, slice your baked loaf, wrap it in plastic wrap and aluminum foil, and transfer it to the freezer. Let it thaw in the fridge overnight before serving.
We haven’t test it and can’t guarantee your results. If you do try it out, we’d love to know how it goes!
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