Lightly sweetened, heavily spiced, moist gluten-free Gingerbread Loaf is the perfect Holiday breakfast!
Have you ever had a loaf of Gingerbread before?
I’m sure you’ve had Gingerbread Cookies before (right??) but Gingerbread Loaf is a way to put those spicy, molasses, Holiday flavors into your breakfast!
Old fashioned, perfectly spiced, gluten-free Gingerbread Loaf might just be my favorite breakfast during the Holiday season.
I love a good Gingerbread cookie, but since I only typically make those once a year I like incorporating Gingerbread flavors into my other baked goods. You can’t JUST have Gingerbread cookies if you love Gingerbread flavors like I do!
So, without further ado, I present to you my version of a gluten-free, dairy-free Gingerbread Loaf 🙂
This loaf is made with all purpose gluten-free flour, plenty of Holiday spices, coconut oil, brown sugar, applesauce (for less sugar and an extra moist bread!), and a little molasses.
Some Gingerbread Loaves are made with tons of molasses or pumpkin puree. I prefer to keep mine simple, with a hint of molasses, and for me it’s all about those spices! 🙂
Also, I know during the Holidays there’s sugar EVERYWHERE.
I don’t like to cut sugar entirely out of my baked goods (whether it be in white sugar, brown sugar, honey, or molasses form) but I also love to use applesauce and banana in place of some of the sugar for a more naturally, lightly sweetened flavor.
This bread in particular is made with 3/4 cup of applesauce instead of sugar, so the bread itself is healthier, more most, and not overwhelmingly sweet, making it the perfect breakfast bread!
Bake this easy loaf up, then eat a slice with a cup of hot coffee, and enjoy a little piece of Holiday bliss in the morning 🙂
Questions about this Gingerbread Loaf?
Can I use regular all purpose flour too?
Yes, you can! But, I don’t recommend using other gluten-free flours (like coconut flour, buckwheat flour, etc.) as they all behave differently and may not turn out properly.
Can I use white sugar instead of brown sugar?
Yes. But, I would recommend sticking to white or brown sugar. Because the sugar content has already been reduced in this recipe I wouldn’t reduce or change it any further.
About those spices, can I use gingerbread spices instead?
Yes, you can also use gingerbread spices (3 1/2 teaspoons). I prefer to make my own blend of gingerbread spices, which uses cinnamon, ginger, cloves, nutmeg and allspice. It’s an easy way to have gingerbread spices without having another container of random spices in your cupboard!
This easy, healthier, gluten-free Gingerbread Loaf filled with spices, applesauce, and a little molasses, makes for an incredibly moist and delicious Holiday breakfast!
With a slice of this in hand, bring on the Holidays!! 🙂
Need more Holiday breakfast ideas? Check out my gluten-free Pecan Pie Muffins, Pumpkin Bread, or Apple Cinnamon Bread!
- 2 cups gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
- 1 tsp cinnamon and ginger
- 1/2 tsp cloves, nutmeg and allspice
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 3/4 cup brown sugar
- 3/4 cup applesauce
- 3 tbsp molasses
- 1 tsp vanilla
- 2 eggs
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To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.
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In a small mixing bowl, add your flour, cinnamon, ginger, cloves, nutmeg, allspice, baking powder, baking soda and salt and stir them together.
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In a large mixing bowl add your coconut oil, brown sugar, applesauce and molasses and whisk them together. Add your vanilla and eggs and whisk them in.
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Pour your dry ingredients into your wet ingredients and stir them together till you have one consistent bread batter. Pour your batter into your loaf pan.
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Bake in the oven for 50-60 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
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Let cool, then slice and devour!
Stored in an airtight container in the fridge, this bread should last about a week.
This looks amazing. Can I use almond flour instead of gluten free flour?
Hi Leandre – Thank you! I haven’t made this with almond flour before, and I’m not sure that it would work. Sorry!