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Gingerbread Loaf (gluten-free, dairy-free option)

Nov 7, 2019 · 8 Comments

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Top down view of a Gingerbread Loaf on a tray

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! 🙂

Gingerbread Loaf on a tray with two slices cut out of it

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!

Gingerbread Loaf on a tray with one slice turned around to see the inside of the loaf

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!

Gingerbread
Print
Gingerbread Loaf (gluten-free, dairy-free option)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Servings: 10 slices
Calories: 224 kcal
Ingredients
  • 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
Instructions
  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.

  2. In a small mixing bowl, add your flour, cinnamon, ginger, cloves, nutmeg, allspice, baking powder, baking soda and salt and stir them together.

  3. 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.

  4. 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.

  5. Bake in the oven for 50-60 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.

  6. Let cool, then slice and devour!

Recipe Notes

Stored in an airtight container in the fridge, this bread should last about a week.

Gingerbread Loaf from the top, and one piece of bread to see the inside

All Recipes, Breakfast, Fall Breakfast, Gingerbread, Gluten-free & Dairy-free, Holiday Breakfasts, Quick Breads

Reader Interactions

Comments

  1. Donna says

    July 12, 2021 at 10:16 am

    Hi there, this is just what I’m looking for! Can I use less sugar? What could I substitute?

    Reply
    • Chelsea Green says

      July 12, 2021 at 8:35 pm

      Hi Donna. I wouldn’t recommend using too much less sugar, but maybe you can try 1/2 cup of maple syrup in it’s place? I hope this helps!

      Reply
  2. Nicole Swan says

    June 16, 2021 at 11:18 pm

    I was wondering if you have the nutritional information for this recipe?

    Reply
    • Chelsea Green says

      June 20, 2021 at 1:52 am

      Hi Nicole. I only figure the calories, and if you cut the bread into 10 slices it’s roughly 224 calories per slice. I hope this helps!

      Reply
  3. Joan says

    December 8, 2020 at 1:40 am

    Can I use more sugar instead of applesauce?!

    Reply
    • Chelsea Green says

      December 8, 2020 at 3:40 am

      Hi Joan. I wouldn’t recommend it. For this Gingerbread Loaf in particular you really need the applesauce to help provide more structure. Too much sugar could cause the loaf to cave in.

      Reply
  4. Leandré says

    December 12, 2019 at 6:39 am

    This looks amazing. Can I use almond flour instead of gluten free flour?

    Reply
    • Chelsea Green says

      December 13, 2019 at 3:02 am

      Hi Leandre – Thank you! I haven’t made this with almond flour before, and I’m not sure that it would work. Sorry!

      Reply

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ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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