dessert Fall gluten-free loaves

Gluten-Free Gingerbread Loaf

October 22, 2013

For as long as I can remember I’ve loved to bake. Over the years boxed Betty Crocker Brownies turned into black bean brownies, but the premise is still the same, mix, stir, bake, eat. Truth-be-told I’ve never felt like I was really good at something. I’m not particularly athletic, musical or artistic. I’ve never really excelled at anything, except baking. Fortunately baking is something I love to do.

Gluten-Free Gingerbread Loaf //

I bake when I’m happy.

I bake when I’m sad.

I bake when I’m stressed.

I bake when I’m carefree.

I bake for others.

I bake for me.

I bake when I’m hungry.

I bake when I’m full.

I bake to get new people to like me.

I bake if they don’t.

I procrastibake.


Gluten-Free Gingerbread Loaf //

No matter how I am feeling, baking seems to put me at ease. As it turns out,

baking is my therapy.


Gluten-Free Gingerbread Loaf

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 slices 1x


  • 3/4 cup sparking water*
  • 1/2 tsp baking soda
  • 2/3 cup blackstrap molasses
  • 1 1/2 cups Gluten-Free All-Purpose Flour
  • 1/2 cup coconut palm sugar
  • 1/2 tsp baking powder
  • 1 tbsp dried ginger
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/3 cup applesauce
  • 1 T freshly grated ginger
  • 2 eggs


  1. Preheat oven to 350 degrees F.
  2. Grease an 8 X 4 inch loaf pan with non-stick spray or coconut oil.
  3. Bring the diet drink to a boil in a medium saucepan over medium heat, stirring occasionally.
  4. Remove from heat and stir in the baking soda (mixture will foam up).
  5. When foaming subsides, stir in molasses and coconut palm sugar. Set mixture aside.
  6. Whisk the flour, ground ginger, baking powder, pepper and salt together in a large bowl.
  7. Transfer the diet drink-molasses mixture to a large bowl. Whisk in the eggs, applesauce, and grated ginger until combined.
  8. Whisk the wet mixture into the flour mixture in thirds, stirring continuously until completely smooth.
  9. Transfer the batter to the prepared pan and gently tap the bottom of the pan against a hard surface to pop any air bubbles.
  10. Bake until the top of the loaf is just firm to the touch, about 35-40 minutes.
  11. Leave loaf in pan until cool, about 1 1/2 hours. Remove from pan.
  12. Store leftovers in plastic wrap or tinfoil at room temperature for 3-5 days.

*the recipe originally used diet Dr. Pepper which is delicious but not the healthiest. Feel free to swap for pop or use sparking water!

Gluten-Free Gingerbread Loaf //


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  • Reply
    Connie Gleeson
    November 11, 2017 at 10:30 pm

    Would I need to make any changes if I wanted to use this recipe for mufins instead?

  • Reply
    Lorraine Kuras
    October 25, 2016 at 8:21 pm

    Could I use Raw Coconut Nectar in place of the molasses? It doesn’t have the strong flavor of molasses but is just as thick. I use it on pancakes and as a sweetener replacement in other recipes. I love anything ginger and can’t wait to try this.

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