Gluten-Free Gingerbread Loaf

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. Baking has become my therapy! I bake when I’m stressed, I bake when I’m happy, I bake for others, I bake for myself. No matter how I’m feeling, baking tends to put me at ease.

I’ve had successes and failures in the kitchen over the years but lucky for you, this gingerbread loaf is a clear win!

Here’s What You Need

• sparking water – yes, you read that right! Sparkling water helps this bread rise.
• baking soda and baking powder – also help the bread rise.
• blackstrap molasses – a key ingredient for the gingerbread flavor. You can swap for honey or maple syrup if you’d like but the flavor will be a bit different.
• Gluten-Free All-Purpose Flour – any gluten-free all-purpose flour works! I used a blend.
• coconut palm sugar – white cane sugar works too.
• dried and freshly grated ginger – can’t have gingerbread without ginger!
• black pepper – I know this sounds odd but don’t be scared! It elevates the other spices in the bread.
• salt – brings all of the flavors together.
• applesauce – replaces the oil or butter traditionally found in gingerbread recipes.
• eggs – helps the bread hold it’s shape and keeps the wet and dry ingredients combined.

How to Make Gingerbread

STEP 1: Bring the sparkling water to a boil in a medium saucepan over medium heat. Remove from the heat and add in the baking soda. The mixture will foam up!

STEP 2: When the foaming subsides, stir in the molasses and coconut palm sugar. Set aside.

STEP 3: Whisk the flour, ground ginger, baking powder, pepper and salt in a large bowl.

STEP 4: Add the sparkling water-molasses mixture to a large bowl. Whisk in the eggs, applesauce and grated ginger until combined.

STEP 5: Whisk the wet ingredients into the dry ingredients in three parts. Stir continuously until the mixture is completely smooth. Transfer the batter to a loaf pan that is prepped with non-stick spray or coconut oil. Tap the pan against a hard surface to pop any air bubbles.

STEP 6: Bake at 350ºF for 35-40 minutes or until the top of the loaf is firm to the touch. Allow the loaf to cool in the pan.

How to Serve Gingerbread

Serve this gingerbread loaf much like you would serve banana bread or zucchini bread! It’s delicious with butter or melted coconut oil spread on top, topped with frosting (dreaming of a cream cheese frosting!) or even with some coconut whipped cream.

How to Store Leftovers

Wrap any leftovers in plastic wrap or tinfoil and store at room temperature for up to 5 days. You could also freeze in a freezer safe container for longer storage.

More gingerbread recipes to try:

• Gingerbread Overnight Oats
• Gingerbread Chia Pudding
• Chocolate Gingerbread Energy Balls
• Gingerbread Sugar Scrub