My gluten free gingerbread loaf is so incredibly rich and flavorful, with just enough spice. It's the perfect treat for the holiday season!
Let the holiday baking commence! I'm so excited to be sharing this gluten free gingerbread loaf recipe because it's such a warm and spicy treat for this time of year. To be completely honest, gingerbread is not something that I grew up with, so it has always just been kind of okay -- not something I'd typically gravitate towards or crave.
That all changed when I tried the Starbucks gingerbread loaf one year. I mean... if you know, you know. This isn't a copycat recipe, mostly because I haven't had that one in a while. And while Starbucks tops their loaf off with vanilla orange icing, I'm keeping it simple with a dusting of powdered sugar.
So if you're a gingerbread lover, then you are definitely going to want to make this eggless gingerbread loaf, stat (and throw in my gluten free gingersnaps and gingerbread bars while you're at it, too). And even if you're not sure if you like gingerbread (like me), you should still try it ๐
Why You'll Love This Recipe
- Let's talk about that texture first. This is a dense yet moist cake. It's extra soft, which you know I love.
- It's got such a rich and intense flavor. You definitely will want to enjoy this one with a cup of milk, or coffee, or tea... it's that rich.
- It's a very straightforward recipe. I prefer keeping it simple with just a dusting of powdered sugar, so you don't even need to make any type of icing or frosting.
What You'll Need
- The dry ingredients: flour + baking soda + salt.
- The flavor: ginger + cinnamon + molasses (plus hot water, to thin it out) + dark brown sugar + vanilla.
- The fat: unsalted butter.
- For extra moisture and richness: sour cream.
What Is Molasses?
Because this was my first time ever developing a recipe using molasses, I thought I'd do some research. What I learned is that molasses is a thick, sweet syrup that is made during the sugar-making process. There are a few different types of molasses. Darker molasses is more intense and less sweet than light. I used Grandmother's Unsulphured Molasses here (sulphured molasses has been treated with sulphur dioxide).
Because it's so thick and intense, we'll be thinning it out with an equal amount of hot water in this recipe.
How To Make
To make my eggless gingerbread, we'll start by whisking the dry ingredients together in a medium bowl. Then, prepare your molasses mixture by stirring it with hot water in a small bowl or container. Set aside.
Using a mixer, cream the softened butter with the brown sugar. Add in the vanilla and sour cream. Next, we'll be adding the dry ingredients into the wet ingredients, but we're doing it in thirds -- alternating with the molasses/water mixture. Make sure to start and end with the dry ingredients. So it'll go:
- Dry ingredients
- Molasses mixture
- Dry ingredients
- Molasses mixture
- Dry ingredients
Make sure to pause and beat between each addition so that everything is nice and incorporated. Now you'll just want to pour the batter into a greased loaf pan, and bake on 350ยบF for 45 minutes. Let the gingerbread loaf cool in the pan completely before removing and dusting with powdered sugar (if desired).
For More Gluten Free Quick Bread Recipes, Try My
๐ Recipe
Gingerbread Loaf - Gluten Free, Eggless
Ingredients
- 1 ยพ cup (259g) gluten free flour blend
- 1 ยฝ teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ยผ teaspoon salt
- ยฝ cup (120ml) unsulphured molasses
- ยฝ cup (120ml) hot water
- ยฝ cup (113g) unsalted butter room temperature
- ยฝ cup (100g) dark brown sugar packed
- ยผ cup (56g) sour cream room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ยฐF. Grease a 9x5" loaf pan and set aside.
- In a medium bowl, mix the flour, baking soda, ginger, cinnamon, and salt together. Set aside. In a separate, smaller bowl, mix the molasses and hot water until combined.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar. Add the sour cream and vanilla extract and beat until combined.
- Add the dry ingredients into the wet ingredients in thirds, alternating with the molasses, making sure to start and end with the dry ingredients. Beat after each addition.
- Pour the batter into prepared loaf pan and bake 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before removing from the pan.
Did you make my gluten free gingerbread loaf? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
alik says
Smell is great, but I love the taste.
Taleen Benson says
Thank you!
Lisa Hale says
Can you add an egg or two? I am gf but not a problem with eggs.
Taleen Benson says
Hi Lisa, this is a naturally eggless recipe so it should work as written and doesn't need any eggs or store-bought egg replacer. Please let me know how it goes!
Sandra Allan says
What GF flour did you use? Rice flour based? Thanks!
Taleen Benson says
I always use Bob's Red Mill 1 to 1 flour!
Sandra says
Thanks!
claire leavitt says
Love the dense flavors and tang.
Different kind of cake, but oh, so satisfying!
Taleen Benson says
I'm so glad you liked it, Claire!
Shea says
Canโt wait to try this recipe! Have you tried dairy free sour cream in it?
Taleen Benson says
I have not, but if it's similar in texture, I think it should work! Please let me know how it goes.
JENNIFER HOSTETTER says
This is so delicious! Used light brown sugar and salted butter because that is all I had but it worked! So moist and almost chewy-we love it! Will make again and try with the dark brown and unsalted butter. Used Bob Mill's 1:1 flour!
THANKS for a SUPER easy recipe that taste perfect!
Taleen Benson says
That's so great to hear, thank you Jennifer!
Jill says
How do you recommend storing this? How long will it keep for? (BTW, made it, love it, thank you!)
Taleen Benson says
I'm so glad to hear that, Jill! I recommend storing in an airtight container at room temperature for up to 5 days.
Amanda says
Made this, it tasted so good. I use Better Batter Flour and turned out nice. But, It didn't seem to have much rise. All of my ingredients are fresh. Part of me is wondering if baking powder would work better. Thoughts on how to remedy this?
Taleen Benson says
I'm so glad you enjoyed it, Amanda! This loaf cake doesn't rise a ton and is on the dense side.
Lisa Hale says
I can't use sugar or sugar alcohols. How can I substitute honey/maple syrup?
Taleen Benson says
Hmm sorry Lisa but I'm unsure as I've never tested it myself. Would coconut sugar not work for you?
Lisa says
I can use coconut sugar; however, my daughter with IBS can not. Only real honey/ maple syrup work for her. This is for our Christmas get together. Thank you though for your reply.