This healthy Gingerbread Loaf is perfect for gingerbread lovers! Made with super fine almond flour that gives this bread a cake-like texture. Sweetened with molasses and maple syrup, loaded with gingerbread spices. Gluten free and dairy free recipe.
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I am OBSESSED with this gingerbread loaf recipe.
I’m going to toot my own horn here and just say I think I have some of the BEST almond flour bread recipes on the world wide web. If you’re looking for more flavors, be sure to check out my Cranberry Orange Bread, Blueberry Muffin Bread and my Pumpkin Bread too.
Why You’ll Love this Gingerbread Loaf
- Easy to make with mainly pantry staples!
- An almond flour quick bread ready in under one hour.
- A healthier gingerbread loaf recipe that is lightly sweetened with maple syrup and molasses.
- Has a pound cake-like texture! Truly, it’s amazing.
- It happens to be gluten-free, grain-free and dairy-free to fit a variety of dietary needs.
- Bob’s Red Mill Super Fine Almond Flour – Bob’s Red Mill is my go-to for almond flour! Make sure you get the bag made from blanched almonds (not raw almonds).
- tapioca flour – Bob’s Red Mill also makes tapioca flour! This helps hold the flour together a bit better than going without, but keep reading for more notes on this ingredient and potential substitutions.
- gingerbread spices – ground cinnamon, ground ginger, cloves, all spice and a tiny bit of nutmeg is how I like it.
- baking soda & baking powder – use both leavening agents for the right rise in this loaf.
- salt – to help balance flavor.
- avocado oil – you can also use light olive oil, or melted and cooled coconut oil.
- pure maple syrup & molasses – maple syrup helps to sweeten while the molasses helps give this loaf its gingerbread flavor.
- eggs – help hold everything together. I haven’t tested this recipe without them.
- vanilla extract – enhances flavor.
- milk of choice + apple cider vinegar – milk helps thin out the batter while apple cider vinegar (or lemon juice) creates a reaction for the bread to rise properly.
Almond Flour vs. Almond Meal
This gingerbread loaf uses Bob’s Red Mill Super Fine Almond Flour, which is made from blanched almonds.
Almond meal is made from ground raw almonds and doesn’t have as fine a texture. It also bakes slightly differently than super fine almond flour, especially in this quick bread recipe.
Using this almond flour gives this gingerbread loaf a delicious pound cake texture!
Bob’s is my go-to for so many baking ingredients! You can always count on their high-quality products for all of your baking needs.
Easy Gingerbread Recipe
If you’re looking for a delicious (and actually pretty healthy) holiday baking recipe, I hope you’ll make this gingerbread loaf! It comes together in one bowl and is ready within one hour.
All you have to do is mix together the dry ingredients in one bowl – flours, spices, baking soda and powder, and salt.
Mix together the wet ingredients in a separate bowl – maple syrup, molasses, oil, eggs, vanilla and milk + vinegar mixture.
Combine the dry ingredients together with the wet ingredients, and transfer the batter into a lined medium loaf pan (I love this one).
Bake for about 30 minutes uncovered, then another 10 minutes or so covered with foil (this helps keep the top from browning too much).
Check for doneness with a toothpick inserted into the center of the loaf – the gingerbread is done when the toothpick comes out with no wet batter. Some crumbs are okay.
If you do have wet batter at the end of the baking time, continue baking uncovered in 2-3 minute increments.
A glaze really takes this gingerbread loaf over the top, but it also gives a slightly sweeter finish to the bread, since the loaf itself is not overly sweet.
Here are some flavor ideas:
- lemon, freshly squeezed or sprinkle on some zest
- maple, use extract or use maple syrup as the liquid
- cinnamon, add a little dash to the powdered sugar before adding in the liquid.
You can do a confectioners sugar glaze mixed with the liquid of your choice, but my personal favorite is a lemon glaze.
Non-dairy milk, cream or even coffee creamer can also be used.
Frequently Asked Questions
- Can I use another flour? – This recipe was specifically developed using blanched almond flour, so I am afraid I cannot give a good recommendation for subbing in other flours.
- Is there a sub for tapioca flour? – This almond flour bread recipe can still be made if you don’t have tapioca flour on hand. You can use 1/4 cup all-purpose flour (if you don’t need the bread to be gluten-free), OR 1:1 gluten free baking flour. You can also sub with 2.5 tablespoons coconut flour for similar results.
- Can I use another type of sweetener? – The maple syrup in this recipe makes up for some of the liquid, so it cannot be subbed with a dry sweetener. It can be subbed with honey, but the bread will brown a little more.
- Do I have to use eggs? – The eggs provide this gingerbread loaf with some of its structure. You could try subbing with an egg replacer, but it likely won’t rise as much, and you may need to bake the loaf longer.
This bread can be kept in an airtight container, at room temperature for up to three days.
If you’d like to freeze it, tightly wrap un-glazed bread and use within three months.
Let me know if you make this gingerbread loaf recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 2.75 cups Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
- 1/4 cup tapioca flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ginger
- ½ teaspoon cloves
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup avocado oil
- 1/4 cup pure maple syrup
- ¼ cup molasses (not blackstrap)
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 cup confectioners sugar
- 2 teaspoons lemon juice
- Preheat oven to 350ºF and line a medium loaf pan (8×4) with parchment paper; set aside.
- In a medium bowl combine almond flour, tapioca flour, spices, baking soda, baking powder and salt; set aside.
- In a large bowl whisk together oil, maple syrup and molasses. Add in eggs and vanilla, whisking until smooth, then stir in milk and vinegar.
- Add bowl of dry ingredients to the bowl of wet ingredients, stirring until making sure no clumps of flour present. Batter will be fairly thick.
- Pour batter into lined loaf pan and bake uncovered for 30 minutes, then cover with foil and continue baking for 10-15 minutes.
- Allow bread to cool in pan for about 20 minutes before carefully removing and placing on wire rack. If glazing, wait for bread to completely cool.
- To make glaze, combine confectioners sugar with lemon juice (or liquid of choice) until smooth. Pour the glaze over the cooled cake and wait to set before slicing and serving. Enjoy!
Recipe adapted from my Almond Flour Blueberry Muffin Bread