Moist Gluten-Free Gingerbread Loaf (Dairy-Free)

Spiced Gingerbread Loaf for the Holiday Season

When it’s cold outside, there’s nothing more comforting than indulging in baked goods filled with plenty of warm spices, and here’s where this deliciously flavorful gingerbread loaf comes in!

It’s moist, tasty, and filled with the flavors of the holiday season. Ready in just over an hour, it’s the perfect quick bread for enjoying with a big steeping mug of tea!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for this gluten-free ginger loaf recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing the batter for the gingerbread loaf is simply a matter of combining the wet ingredients with dry ingredients and then baking. Then drizzle the glaze over and violà!
• Perfect Texture & Cozy Flavor: With a tender, moist crumb and the delicious gingerbread flavors all in one bite, you’ll be making over and over again this quick bread recipe on repeat this Christmas season!
• Totally Gluten-Free & Dairy-Free: The best part is that this healthy gingerbread loaf recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for make this gluten-free gingerbread loaf recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use equal quantities of regular all purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 substitute for brown sugar that is zero glycemic index and will not raise your blood sugar).
• Ground Spices: Since this is a gingerbread loaf, ground ginger is the main spice. The other spices I’ve include are ground cinnamon, ground nutmeg and ground allspice. Alternatively, you may swap out the non-ginger spices with equal quantities of pumpkin pie spice if you prefer.
• Baking Powder: Baking powder is the only leavening agent here, so much sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. If you prefer, you may also use a neutral vegetable oil or coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Molasses: I used blackstrap molasses, but you can use light molasses or dark molasses too.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other non-dairy milks (such as cashew milk, rice milk, oat milk or tigernut milk) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Eggs: Eggs help to better bind the ingredients together as well as to give the batter rise. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this gluten-free gingerbread loaf without eggs, please let me know how it turns out in the comments below, I’d love to know!)
• Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.
• Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is sugar that has been processed till very fine, and it is this powdered texture that allows the sugar to dissolve well to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggnog: I used dairy-free eggnog to keep this recipe dairy-free. Alternatively, you may also use coconut milk if you prefer to skip the eggnog. If you are not lactose-intolerant, go ahead and use regular eggnog instead.

How to Make Gluten-Free Gingerbread Loaf (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F. Prepare a 9″ x 5″ loaf pan by greasing or spraying with nonstick baking spray and set aside.

2. Whisk Dry Ingredients

In a large mixing bowl, add all the dry ingredients – the gluten-free measure-for-measure flour, xanthan gum (if using), dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, ground allspice, baking powder and salt.

Whisk together until combined.

3. Add Wet Ingredients

Now add all the wet ingredients at once, except the molasses. The melted dairy-free butter, hot water, almond milk, vanilla extract and eggs.

Whisk together until a smooth batter is formed.

4. Add Molasses

Pour in the molasses and whisk once more just until combined to get a dark brown batter.

5. Transfer Batter into Prepared Pan

Pour the batter into the prepared loaf pan.

6. Bake Until Ready

Let loaf bake in the oven for 50-55 minutes or until a toothpick or cake tester inserted in the center comes out clean.

7. Prepare Eggnog Glaze

While the ginger loaf is baking, make the eggnog glaze. In a medium mixing bowl add the powdered sugar, vanilla extract and dairy-free egg nog all at once.

Whisk together until the mixture is smooth and free of clumps.

8. Let Loaf Cool

When the loaf bread is done, remove from the oven and let cool for 10 minutes before. removing it from the loaf pan (it should come out very easily), and place on a serving plate or platter.

9. Drizzle Glaze Over Loaf

Use a spoon to drizzle the eggnog glaze all over the gluten free gingerbread loaf cake.

10. Slice and Enjoy

Cut, serve and enjoy!

Dish by Dish Tips/Tricks:

• Glaze or Not: If you’re not keen on making the glaze, feel free to leave it out! Alternatively, instead of an eggnog glaze, you can also use a cream cheese glaze instead.
• Optional Add-Ins: Feel free to add in some unsalted chopped nuts (pecans, walnuts or pistachios) and/or raisins or dried cranberries for some extra festive flavors!
• Make a Cake: If you prefer to make a gluten-free gingerbread cake instead of a loaf, simply bake the batter in an 8″ round cake pan or bundt cake pan for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean.
• Make Muffins: If you prefer to make muffins instead of a loaf, simply divide the batter between the 12 cups of a greased regular muffin pan and bake 30 to 35 minutes at 350F, or until a toothpick inserted in the middle comes out clean.

Recipe FAQs:

Other Gluten-Free Quick Breads to Bake:

• Honey Oat Bread (Gluten-Free, Dairy-Free)
• Cranberry Orange Bread (Gluten-Free, Dairy-Free)
• Easy Apple Bread (Gluten-Free, Dairy-Free)
• Moist Sweet Potato Bread (Gluten-Free, Dairy-Free)

Recipes Featuring Spices:

• Moist Spice Cake (Gluten-Free, Dairy-Free)
• Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
• Gluten-Free Pumpkin Cake (Dairy-Free)

Sweet Treats to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Gingerbread Loaf (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Flavorful, moist and filled with warming spices, this gluten-free gingerbread loaf is perfect for this holiday season. Drizzled in a delicious eggnog glaze, this spiced ginger loaf goes great with a hot cup of tea. Totally dairy-free too. Go bake a loaf today!

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Ingredients

Units USM Scale 1x2x3x

For the Gingerbread Loaf:

• 2 1/3 cups gluten-free measure-for-measure flour
• 3/4 teaspoon xanthan gum
• 1 cup dark brown sugar
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted dairy-free butter, melted
• 3/4 cup molasses
• 1/2 cup hot water
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 2 teaspoons vanilla extract

For the Eggnog Glaze (Optional):

• 2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup dairy-free eggnog

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Instructions

1. Preheat and Grease: Preheat the oven to 350F. Prepare a 9″ x 5″ loaf pan by greasing or spraying with nonstick baking spray and set aside.
2. Whisk Dry Ingredients: In a large mixing bowl, add all the dry ingredients – the gluten-free measure-for-measure flour, xanthan gum (if using), dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, ground allspice, baking powder and salt. Whisk together until combined.
3. Add Wet Ingredients (Except Molasses): Now add all the wet ingredients at once, except the molasses. The melted dairy-free butter, hot water, almond milk, vanilla extract and eggs. Whisk together until a smooth batter is formed.
4. Add Molasses: Pour in the molasses and whisk once more just until combined.
5. Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
6. Bake Until Ready: Bake in the oven for 50-55 minutes or until a toothpick or cake tester inserted comes out clean.
7. Prepare Eggnog Glaze: While the ginger loaf is baking, make the eggnog glaze. In a medium mixing bowl add the powdered sugar, vanilla extract and dairy-free egg nog all at once. Whisk together until the mixture is smooth and free of clumps.
8. Let Loaf Cool: When the loaf bread is done, remove from the oven and let cool for 10 minutes before. removing it from the loaf pan (it should come out very easily), and place on a serving plate or platter.
9. Drizzle Glaze Over Loaf: Use a spoon to drizzle the eggnog glaze all over the gingerbread loaf.
10. Serve and Enjoy: Cut, serve and enjoy!

Notes

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use equal quantities of regular flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 substitute for brown sugar that is zero glycemic index and will not raise your blood sugar).

Ground Spices: Since this is a gingerbread loaf, ground ginger is the main spice. The other spices I’ve include are ground cinnamon, ground nutmeg and ground allspice. Alternatively, you may swap out the non-ginger spices with equal quantities of pumpkin pie spice if you prefer.

Baking Powder: Baking powder is the only leavening agent here, so much sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Molasses: I used blackstrap molasses, but you can use light molasses or dark molasses too.

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other non-dairy milks (such as cashew milk, rice milk, oat milk or tigernut milk) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Eggs: Eggs help to better bind the ingredients together as well as to give the batter rise. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this gluten-free gingerbread loaf without eggs, please let me know how it turns out in the comments below, I’d love to know!)

Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.

Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is sugar that has been processed till very fine, and it is this powdered texture that allows the sugar to dissolve well to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggnog: I used dairy-free eggnog to keep this recipe dairy-free. Alternatively, you may also use coconut milk if you prefer to skip the eggnog. If you are not lactose-intolerant, go ahead and use regular eggnog instead.

Storing/Freezing: To store, place the gluten-free gingerbread loaf in an airtight container or wrap it in plastic wrap and store for up to 5 days in the refrigerator. To freeze, wrap the ginger loaf in various layers of plastic wrap and freeze for up to 2 months. Allow the frozen gf gingerbread loaf to full thaw overnight in the refrigerator before slicing and enjoying.

• Prep Time: 15 mins
• Cook Time: 55 mins
• Category: Bread
• Method: Baking
• Cuisine: American