This Gluten-Free Gingerbread Loaf 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.
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.
How to Make a Gluten-Free Gingerbread Loaf
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!
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.
Icing Options
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!
Glaze Ingredients
- Melted Butter (or Refined Coconut oil)
- Molasses
- Brown Sugar (or Coconut Sugar)
- Cinnamon
Instructions
- 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.
More of Our Favorite
Gluten-Free Quick Bread Recipes
Common Questions
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!
Gingerbread Loaf Recipe Recipe
- Total Time: 60 to 70 minutes
- Yield: 10 to 12 slices 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 2 cups (240 grams) gluten free 1:1 flour blend (w/ xanthan gum)
- ⅓ cup (45 grams) almond flour (see notes)
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ to ¾ teaspoon ground cloves
- ¼ teaspoon cardamom (optional)
- ½ teaspoon salt
- ½ cup softened butter, plant-based butter or coconut oil
- ½ cup coconut sugar or brown sugar (packed)
- ¼ cup pure maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup dairy free buttermilk (coconut milk or almond milk plus 1 Tablespoon ACV vinegar)
Optional Glaze
- 2 Tablespoons melted butter
- 1 to 2 teaspoon molasses (adjust to taste)
- 2 Tablespoons brown sugar or coconut sugar
- Pinch cinnamon
Optional Toppings
- Powdered sugar sprinkled on top
- Maple Cashew Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 or 8×4 loaf pan. Set aside.
- Mix the non-dairy milk and vinegar together in a liquid measuring cup. Set aside for 10 minutes.
- In a large mixing bowl, whisk together the gluten free 1:1 flour, almond flour, baking soda, ginger, cinnamon, cloves, optional cardamom, and salt.
- In another large mixing bowl, beat the butter until fluffy and add the coconut sugar until well combined. Pour in the maple syrup, molasses and vanilla. Mix again. Add the eggs and whisk until the mixture is combined and smooth.
- Gradually add the dry ingredients to the butter mixture alternating with adding the buttermilk as well (1 cup flour, half cup milk, mix, etc). Gently mix after each addition until the mixture is a smooth batter.
- Pour the batter into the prepared loaf pan and place in the preheated for 45 to 55 minutes or until a toothpick inserted into the center comes out clean (some crumb may be left on the toothpick). If needed, gently cover with foil after 40 minutes if the loaf is browning too quickly.
- Cool the loaf in the pan for 30 minutes then remove the bread from the pan and transfer to a wire rack and allow to cool before slicing or adding the optional glaze. (Optional) Once the loaf is completely cool, whisk together the glaze ingredients in a small bowl until combined and thickened (it may take a couple minutes to thicken). Pour the glaze on top of the bread. If desired, sprinkle with powdered sugar.
- Store the loaf in the fridge in an airtight container for up to 1 week.
Notes
Prep Tips – Properly measured flour ensures the bread doesn’t turn out dense or dry. Use the spoon and level method or use the listed gram measurements with a kitchen scale.
Substitute Tips – 40 grams additional gluten free 1:1 baking flour. may be substituted for almond flour.
Storage Tips – The unglazed loaf of gingerbread may be stored in the freezer wrapped tightly in plastic wrap then placed in an airtight freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 to 55 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice without glaze
- Calories: 263
- Sugar: 18.1 g
- Sodium: 310 mg
- Fat: 10.2 g
- Saturated Fat: 5.6 g
- Carbohydrates: 37.5 g
- Fiber: 0.9 g
- Protein: 3 g
- Cholesterol: 56 mg
the moment I saw this recipe on Instagram I knew I had to make it! and it’s perfect! it’s so good that I ended up making 3 loaves in one day! Amazing depth of flavor and the spices are on point. Will be making this one every year!
Thanks for the kind words Debbie! I’m so glad you made 3 loaves! I do the same and give them to friends with food allergies. Merry Christmas!
I brought a bunch to work, no one had food allergies/sensitives and everyone LOVED and asked for the recipe! merry Christmas!
I love that! That’s the whole idea! No one even notices it’s gluten and dairy free. YAY!!!
Hi,
Can the gingerbread loaf be made with actual buttermilk?
Thanks in advance
Sure! I’ve made it with real buttermilk as well. Baking times may vary, slightly, so keep an eye on it.
Ginger is very good for winter and this dish is also very attractive. Thank you for sharing the recipe.
So glad!