Gluten Free Gingerbread Loaf
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You guys. I think this may officially be my last gingerbread recipe of the season! Whaaat?! I know, I know. We had a good run.
I have been gingerbread obsessed this year, as you know. We’ve made some gingerbread blondies, gingerbread bliss balls, ginger molasses cookies, and gingerbread pancakes. I’m pretty sure if you wanted to, you could eat an entire day of gingerbread just on my recipes.
You may have to eat cookies for dinner, but you won’t find me complaining! Maybe I should do a YouTube video where I only eat gingerbread items all day. I kinda love the challenge.
Anyway, this year I was pretty set on wanting to make a gingerbread loaf. It took me a couple tries to get it right, but I finally made one that is super fluffy and moist and perfectly spiced. I made this loaf and legit could not stop eating it because the texture was just sooo perfect.
I sprinkled some low carb powdered sugar on top and some sprinkles I picked up at HomeGoods. I’ll link to the powdered sugar HERE. But feel free to use regular powdered sugar or drizzle melted white chocolate. Or, even whip up the glaze from these muffins for a silky and sweet dairy free option!
This recipe for Gluten Free Gingerbread Loaf is super simple! I can’t get over how much I’m loving over the texture of this loaf buuuut anyhoo, let’s get into the recipe.
In a medium bowl, whisk together the applesauce, coconut sugar, eggs, and molasses. You want all the wet ingredients to get nice and combined. Note: molasses tends to be higher glycemic but adds a nice depth to this bread. If you prefer lower glycemic, sub in agave nectar. Or if you don’t have molasses on hand, feel free to use maple syrup or honey.
Line a 9 inch or 10 inch loaf pan with parchment paper. Pour the batter into the pan. Then, bake for 35 minutes until the center is set.
I LOVE this moist and fluffy Gluten Free Gingerbread Loaf! It’s the perfect texture and so easy to whisk together in one bowl! Dairy free and paleo!
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup molasses
- 2 eggs
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350F.
- In a medium bowl, whisk together the applesauce, coconut sugar, eggs, and molasses.
- Once all the wet ingredients are combined, add the almond flour, tapioca flour, cinnamon, ginger, salt, baking soda, baking powder, allspice, and nutmeg to the bowl.
- Whisk to combine the ingredients.
- Line a 9 inch or 10 inch loaf pan with parchment paper.
- Pour the batter into the pan.
- Bake for 35 minutes until the center is set.