This page contains some affiliate links. Please review my disclosure policy.

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 // thehealthymaven.com

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 // thehealthymaven.com

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.

Print

Gluten-Free Gingerbread Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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

Instructions

  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 // thehealthymaven.com

More gingerbread recipes to try:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

96 Comments

  1. I’m laughing at you saying ‘procastibake’ — too cute! I like to bake too but would consider cooking more of my therapy… and also hiking! Being out in nature exercising with just my dog and whatever other animals wind up being around is so therapeutic to me.

    1. Ah I think I would be a way calmer person if I had your access to hiking and your doggie 🙂

  2. Baking is a great therapy to resort to! I love to bake, but my problem is that I’m not very good at it & that I like to eat it ALL. LOL
    The bread looks amazing girl!! Yummy!!

  3. 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 🙂

  4. 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!

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

  6. 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!

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

  8. 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.

  9. 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!

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

  10. 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.