How long does gluten-free gingerbread last?

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.

Can I freeze this recipe?

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.

Can I make gingerbread muffins instead?

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 (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

Units Scale

2 cups (240 grams) gluten free 1:1 flour blend (w/ xanthan gum)
1/3 cup (45 grams) almond flour (see notes)
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 to 3/4 teaspoon ground cloves
1/4 teaspoon cardamom (optional)
1/2 teaspoon salt
1/2 cup softened butter, plant-based butter or coconut oil
1/2 cup coconut sugar or brown sugar (packed)
1/4 cup pure maple syrup
1/4 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

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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