This gluten free gingerbread loaf is moist, fluffy, and perfectly spiced!
I was pretty set on wanting to perfect 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 powdered sugar on top and some adorable gingerbread man 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 on top. You could even whip up the glaze from these muffins for a silky and sweet dairy free option!
This gingerbread loaf is:
- fluffy
- moist
- naturally gluten free
- dairy free
- made in one bowl
- comes together in 45 minutes (or less if you can whisk a wee bit faster!)
- perfectly spiced
- amazing with a cup of coffee or tea… or a scoop of vanilla ice cream on top!
- going to be a new family favorite
Ingredients to make a gingerbread loaf:
- unsweetened applesauce
- coconut sugar
- molasses
- eggs
- blanched almond flour
- tapioca flour
- cinnamon
- ginger
- baking soda
- baking powder
- sea salt
- allspice
- round nutmeg
How to make gluten free gingerbread:
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.
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. Then, bake for 35 minutes until the center is set.
Other gingerbread recipes you’ll love:
- Homemade Gingerbread Hot Chocolate
- Gingerbread Waffles
- Gluten Free Gingerbread Loaf
- Vegan Gingerbread Bliss Balls
- Chocolate Chip Gingerbread Blondies
- Gingerbread Muffins
- Cashew Gingerbread Squares
- Gingerbread Cookies
Recipe
Gluten Free Gingerbread Loaf
Gluten Free Gingerbread Loaf is dairy free & gluten free, made with almond flour, cozy spices, and sweetened with coconut sugar and molasses.
Ingredients
- 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
Instructions
- 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.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 189
- Sugar: 15.5g
- Sodium: 176mg
- Fat: 3.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37.1g
- Fiber: 1.1g
- Protein: 2.4g
- Cholesterol: 33mg
Enjoy!! xo
Hi Lindsay! Your photography is gorgeous and so is your website. Is this the foodie theme?
Hi! Thank you so much!! It’s a custom website built by Purr Designs 🙂
Sounds so festive! And those gingerbread sprinkles are adorable!
haha I had to buy them when I saw them in HomeGoods! They’re the cutest sprinkles ever!! 🙂
Love all these recipes but I can never have any luck with the breads! I always cook two minutes longer and still I feel like it’s uncooked. Tastes so good on the crunchy outside then way too mushy for me maybe it’s suppose to be this moist but I feel like I’m eating uncooked bread.
Aw bummer! Sometimes this can depend on weather and where you’re located. I would maybe keep the bread in for 10 minutes longer and wait for a toothpick to come out clean. Even though it may look baked on top, the insides may need a bit more time. Let me know if this helps and how you make out! xo
Hi! Looks yummy! Can I use a flax egg and will it still turn out? Any idea on the nutritional facts/calories? Thanks!!
I think it should work with a flax egg! Let me know how it turns out!! xo
Just made this in a slightly wider baking dish so it’s more like a snacking cake. And it’s INCREDIBLE. One of the BEST gingerbreads I’ve ever had – gluten free or not. I can not recommend this enough!! Followed your base recipe but I added a touch of cardamon and bumped up the ginger and cinnamon just a touch. Also, added about 2 tablespoons of espresso powder and a teeny amount of bittersweet chocolate chips. Will make it again!!
Whoa!! LOVE the idea of adding some espresso powder in there!! Thanks so much for the ideas 🙂