Get the Recipe: Gingerbread Loaf
A moist and flavorful gingerbread loaf, perfect for the holidays. Loaded with warm spices like ginger, cinnamon, and nutmeg, this loaf is sure to please everyone at your table. I love making it for the holiday season, but I enjoy it all year long!
Ingredients
- 2 cups gluten free flour, see note
- 1 tsp ground ginger
- 1 tsp cinnamon
- pinch ground cloves
- 1 tsp baking soda
- ⅔ cup molasses
- ¾ cup warm water
- ½ cup melted butter
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
- In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda. Stir together.
- Then, add in the remaining ingredients. Stir to combine.
- Pour the gingerbread batter into the lined pan. Smooth into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
- Finally, remove the pan from the oven. Allow the bread to fully cool before removing from the pan.
Notes
- Since I am gluten free, I always use gluten free flour.
- This recipe can be made using all purpose flour if you are not gluten free.
- Do not bake too long. Check the bread after about 35 minutes.
- This gingerbread loaf is done baking when a toothpick inserted comes out clean. The middle will have puffed up into a beautiful dome shape.
- Allow the bread to fully cool before slicing and serving.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- If needed, store leftovers in the freezer for up to 2 months. Individually wrap each piece and thaw as needed.
Calories: 316kcal, Carbohydrates: 49g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 259mg, Potassium: 426mg, Fiber: 3g, Sugar: 26g, Vitamin A: 385IU, Vitamin C: 0.01mg, Calcium: 87mg, Iron: 3mg