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Home Recipes Healthy Gingerbread Loaf
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Healthy Gingerbread Loaf

Jump to Recipe Rate Recipe
Posted:12/13/21
Updated:1/16/23

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.

straight on view of gingerbread loaf bread, with glaze dripping down

This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting Fit Mitten Kitchen and the brands we work with to help provide you with free recipes! We love Bob’s!

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.

Ingredients List

  • 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.
ingredients in bowls for gingerbread loaf

Recommended Tools

  • 8×4 medium loaf pan
  • Parchment paper
  • Large mixing bowl
  • Measuring cups & spoons

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.

Bob's Red Mill Super Fine Almond Flour bag on parchment paper, with ingredients for gingerbread loaf surrounding

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.

  • eggs in bowl of wet ingredients, with egg shells, teaspoon, and bag of almond flour
  • almond flour and spices mixed into glass bowl of wet ingredients, with egg shells, almond flour bag and small dishes surrounding bowl

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.

  • gingerbread loaf batter in 8x4 loaf pan
  • baked gingerbread loaf in pan on top of wire rack

Glaze Options

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.

angled view of glazed gingerbread loaf sitting on board with pinecones and berries decorations in background

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.
Bob's Red Mill Almond Flour bag in background, with slices of glazed gingerbread loaf

Storing

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.

up close image of gingerbread loaf slice on small plate

More Gingerbread Recipes

  • Vegan Gingerbread Muffins
  • Gingerbread Cinnamon Rolls
  • Healthy Gingerbread Truffles

Let me know if you make this gingerbread loaf recipe by leaving a comment and star review below! It helps others learn more about the recipe too! Xx Ashley

Print

The Best Gingerbread Loaf {gluten free}

angled view of glazed gingerbread loaf sitting on board with pinecones and berries decorations in background
Print Recipe
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★★★★★

5 from 1 reviews

This healthy Gingerbread Loaf will blow you away. Made with super fine almond flour that gives this bread a cake-like texture. Sweetened with molasses and maple syrup, spiced with cinnamon, ginger, nutmeg, cloves and all spice for all the gingerbread flavors. This loaf is soft, moist and truly delicious – especially topped with a little lemon glaze.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 10 slices 1x
  • Category: Snacks
  • Method: Oven
  • Cuisine: Holidays
  • Diet: Gluten Free

Ingredients

Units Scale

Dry Ingredients

  • 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 ground ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon all spice
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Wet Ingredients

  • 1/4 cup avocado oil
  • 1/4 cup pure maple syrup
  • 1/4 cup molasses (not blackstrap)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk of choice
  • 1 tablespoon lemon juice or apple cider vinegar

Optional Glaze

  • 1/2 cup confectioners sugar
  • 2 teaspoons lemon juice

Instructions

  1. Preheat oven to 350ºF and line a medium loaf pan (8×4) with parchment paper; set aside.
  2. In a medium bowl combine almond flour, tapioca flour, spices, baking soda, baking powder and salt; set aside.
  3. 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.
  4. 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.
  5. Pour batter into lined loaf pan and bake uncovered for 30 minutes, then cover with foil and continue baking for 10-15 minutes.
  6. 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.
  7. 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!

Notes

Recipe adapted from my Almond Flour Blueberry Muffin Bread

Keywords: gingerbread loaf, almond flour bread, gingerbread recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. judy says

    12/14/2021 at 7:36 pm

    Do you think a chopped or shredded apple or carrot could be added to this recipe with success? If so, 1/2 or 1 cup? Thanks!

    Reply
  2. Ashley says

    12/20/2021 at 10:41 pm

    This is so so good. I made without the molasses and didn’t add the glaze, and it turned out great.

    ★★★★★

    Reply
    • Ashley says

      12/23/2021 at 3:12 pm

      Thanks so much for sharing your feedback! Glad you like it 😀

      Reply
  3. Kathleen Ambrose says

    12/23/2021 at 1:59 pm

    I’m going to try this in a bread machine. What do you think?

    Reply
    • Ashley says

      12/23/2021 at 3:15 pm

      I actually haven’t ever used a bread machine before! I would maybe ask google some questions about conversions and time. Sorry I can’t be of more help!

      Reply
  4. Mariana says

    1/28/2023 at 12:53 pm

    I had doubts when I put the dough in the oven. I seemed to thick. But oh my God! This is Outstandingly good!! And the icing is perfect. It seeps into the bread. Big winner 🙌. Simple and delicious.🥰thank you!

    Reply
    • Ashley says

      1/31/2023 at 9:33 am

      Thanks so much for coming back to leave a review!

      Reply

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