Gingerbread Loaf

Course: Snacks

Cuisine: Holidays

Keyword: almond flour bread, gingerbread loaf, gingerbread recipes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: slices

Calories: 329kcal

Author: Ashley

This healthy Gingerbread Loaf cake is perfect for gingerbread lovers! It's a molasses quick bread made with almond flour and loaded with gingerbread spices. Best enjoyed for the holiday season and gift giving!

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Ingredients

Dry Ingredients

2.75 cups almond flour from blanched almonds
1/4 cup tapioca flour or arrowroot flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon cloves
¼ teaspoon allspice
¼ 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 or melted + cooled coconut 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 lemon juice or apple cider vinegar

Optional Glaze

1/2 cup confectioners sugar
2 teaspoons lemon juice

Instructions

Preheat oven to 350ºF and line a medium loaf pan (8x4) with parchment paper; set aside.
Mix dry ingredients: In a medium bowl combine almond flour, tapioca flour, spices, baking soda, baking powder and salt; set aside.
Mix wet ingredients: 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.
Combine: 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.
Bake: Pour batter into lined loaf pan and bake uncovered for 30 minutes, then cover with foil and continue baking for 10-15 minutes.
Cool: 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!

Video

Notes

STORAGE - leftover gingerbread cake can be stored in an airtight container, at room temperature for 3 days.

FREEZE - tightly wrap unglazed bread in plastic wrap and store in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.

Nutrition