dessert Fall gluten-free loaves

Gluten-Free Gingerbread Loaf

October 22, 2013

This gluten-free gingerbread loaf is the perfect comforting breakfast or snack for cooler months. Enjoy as is or top with frosting or whipped cream for the ultimate treat. 

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.
Gluten-Free Gingerbread Loaf //

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.


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 //

More gingerbread recipes to try:


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  • Reply
    Paige Podbelsek
    October 23, 2013 at 2:24 am

    And rightly so! Ahhh….can you just come to Tucson and make this for me? I have a feeling it will come out waaaay better if you do it 🙂

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:28 am

      Nahhhh you’re a baking champ!

  • Reply
    Carla Bruns
    October 23, 2013 at 2:21 am

    I also love baking although I don’t eat what I bake that often. I taste it to see if it’s good and then I’m done. I enjoy the process and I especially love how happy it makes others. I generally feel that way about all cooking. I don’t enjoy the clean up though!

    I haven’t cooked with molasses in awhile. This looks delish!

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:29 am

      The more indulgent stuff I definitely tend to give away!

  • Reply
    Paty FruitLoverVeggieHugger
    October 23, 2013 at 2:21 am

    I always bake, even if I already am stocked up for goodies, I’ll freeze some or give some away!

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:30 am

      My freezer is overflowing!

  • Reply
    October 23, 2013 at 1:23 am

    Baking is my weakest spot, I work best with no-bake desserts and my pantry doesn’t have all the essential ingredients for baking. You inspire me to be more active in baking and I hope I will do more baking for the holidays! I like the last sentence, it describes me well: I procrastibake!

  • Reply
    Maria @ Little Miss Cornucopia
    October 22, 2013 at 11:53 pm

    three words..Goodness…Gracious…Greatness! I loved reading your baking confessions Davida. And procrastibaking?? omg, i do that too lol.

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:30 am

      Thanks lovely! Triple G booya!

  • Reply
    Sarah Pie
    October 22, 2013 at 11:47 pm

    As someone who is SO NOT good at baking I am always impressed by those who are 🙂 This sounds like a delicious treat, that I can’t wait to make! I say therapy is whatever you want it to be and if making delicious looking breads and cookies make you feel better then all the better for you.

  • Reply
    Arman @ thebigmansworld
    October 22, 2013 at 10:53 pm

    You are a baking talent- not even going to bother stating the obvious 😉

    I am one who always procrastibakes too- and I can relate, after spending multiple hours starring at the computer screen, busting out essays and all that jazz- being in the kitchen really is therapeutic- or spilling your thoughts to someone who is not judgemental and happy to listen!

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:31 am

      Yeah therapy works too…but you don’t get a delicious treat at the end! Unless your therapist is AWESOME!

  • Reply
    Jan @ Sprouts n Squats
    October 22, 2013 at 10:41 pm

    Love this loaf it looks delicious!! I love ginger beer / ginger ale and this looks like the perfect recipe to use it in. I definitely cook or bake for a lot of those different reasons you mentioned too.

  • Reply
    October 22, 2013 at 10:36 pm

    Those are some awesome, thick slices! 🙂 I’ve made cake with soda before and it gave such a great texture/flavor. I bet it’s equally good in this gingerbread… bread? Haha. Double the bread, double the fun 😉

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:24 am

      Go thick or go home!

      Definitely double the fun 😉

  • Reply
    Chelsea @
    October 22, 2013 at 10:24 pm

    Such a cool idea to use pop in this! It looks amazing.

    I’m getting better at letting baking be a relaxing activity for me… but in the past it has usually been a stressful activity for me since I’m such a perfectionist. 😛 Walking, hiking, funny movies, and getting coffee with friends are all my favourite therapies.

    • Reply
      Davida @TheHealthyMaven
      October 24, 2013 at 1:25 am

      I can definitely have my moments with baking but if I’m stress baking I try to follow a recipe so I don’t end up with a kitchen fail that makes everything worse!

  • Reply
    October 22, 2013 at 8:50 pm

    I love gingerbread anything, and this looks absolutely delicious! I’m also convinced that soda in baked goods is the greatest trick ever.

  • Reply
    Consuelo @ Honey & Figs
    October 22, 2013 at 8:39 pm

    Well, you’re awesome at writing inspiring posts and definitely baking delicious stuff! I love how baking gets to make me happy everytime too!

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