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    Home ยป Bread & Muffins

    Gingerbread Loaf - Gluten Free, Eggless

    Published: Nov 30, 2020 ยท Modified: Aug 12, 2022 by Taleen Benson ยท This post may contain affiliate links ยท Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions ยท 20 Comments

    Jump to Recipe

    My gluten free gingerbread loaf is so incredibly rich and flavorful, with just enough spice. It's the perfect treat for the holiday season!

    Sliced gluten free gingerbread loaf on a grey surface.

    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.

    Gluten free gingerbread loaf topped with powdered sugar on a grey surface.

    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 ๐Ÿ™‚

    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.
    Close-up of sliced gluten free gingerbread loaf on a grey surface.

    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:

    1. Dry ingredients
    2. Molasses mixture
    3. Dry ingredients
    4. Molasses mixture
    5. Dry ingredients
    Gluten free gingerbread loaf topped with powdered sugar on a grey surface.

    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

    • Easy pumpkin bread
    • Dark chocolate raspberry bread

    ๐Ÿ“– Recipe

    Gingerbread Loaf - Gluten Free, Eggless

    Print Recipe
    A moist and ultra rich treat perfect for the holidays!
    Course Dessert, Snack
    Cuisine American
    Keyword christmas, cinnamon, eggless, gingerbread, gluten free, winter
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Servings 1 loaf
    Author Taleen Benson

    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!


    More Gluten Free Bread and Muffin Recipes

    • Easy White Chocolate Raspberry Scones
    • Gluten Free Pumpkin Scones
    • Best Gluten Free Apple Muffins
    • Easy Gluten Free Pumpkin Bread

    Reader Interactions

    Comments

    1. alik says

      December 04, 2020 at 6:55 am

      5 stars
      Smell is great, but I love the taste.

      Reply
      • Taleen Benson says

        December 04, 2020 at 8:51 am

        Thank you!

        Reply
    2. Lisa Hale says

      October 23, 2023 at 7:27 am

      Can you add an egg or two? I am gf but not a problem with eggs.

      Reply
      • Taleen Benson says

        October 23, 2023 at 11:24 am

        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!

        Reply
    3. Sandra Allan says

      October 27, 2023 at 8:43 am

      What GF flour did you use? Rice flour based? Thanks!

      Reply
      • Taleen Benson says

        October 27, 2023 at 8:53 pm

        I always use Bob's Red Mill 1 to 1 flour!

        Reply
        • Sandra says

          October 30, 2023 at 11:39 am

          Thanks!

          Reply
    4. claire leavitt says

      October 31, 2023 at 1:00 pm

      5 stars
      Love the dense flavors and tang.
      Different kind of cake, but oh, so satisfying!

      Reply
      • Taleen Benson says

        November 01, 2023 at 1:38 pm

        I'm so glad you liked it, Claire!

        Reply
    5. Shea says

      November 15, 2023 at 2:07 pm

      Canโ€™t wait to try this recipe! Have you tried dairy free sour cream in it?

      Reply
      • Taleen Benson says

        November 15, 2023 at 8:39 pm

        I have not, but if it's similar in texture, I think it should work! Please let me know how it goes.

        Reply
    6. JENNIFER HOSTETTER says

      December 01, 2023 at 3:21 pm

      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!

      Reply
      • Taleen Benson says

        December 01, 2023 at 7:04 pm

        That's so great to hear, thank you Jennifer!

        Reply
    7. Jill says

      December 29, 2023 at 7:14 pm

      How do you recommend storing this? How long will it keep for? (BTW, made it, love it, thank you!)

      Reply
      • Taleen Benson says

        December 30, 2023 at 9:01 pm

        I'm so glad to hear that, Jill! I recommend storing in an airtight container at room temperature for up to 5 days.

        Reply
    8. Amanda says

      August 23, 2024 at 1:29 pm

      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?

      Reply
      • Taleen Benson says

        August 23, 2024 at 6:45 pm

        I'm so glad you enjoyed it, Amanda! This loaf cake doesn't rise a ton and is on the dense side.

        Reply
    9. Lisa Hale says

      December 18, 2024 at 3:29 pm

      I can't use sugar or sugar alcohols. How can I substitute honey/maple syrup?

      Reply
      • Taleen Benson says

        December 18, 2024 at 8:36 pm

        Hmm sorry Lisa but I'm unsure as I've never tested it myself. Would coconut sugar not work for you?

        Reply
        • Lisa says

          December 19, 2024 at 8:26 am

          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.

          Reply
    4.47 from 15 votes (13 ratings without comment)

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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