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Gingerbread Loaf

This healthy Gingerbread Loaf cake is perfect for gingerbread lovers! It's a molasses quick bread made with almond flour and loaded with gingerbread spices. Best enjoyed for the holiday season and gift giving!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 slices
Calories: 329 kcal
Course: Snacks

Ingredients

Dry Ingredients
  • 2.75 cups almond flour from blanched almonds
  • 1/4 cup tapioca flour or arrowroot flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
Wet Ingredients
  • 1/4 cup avocado oil or melted + cooled coconut oil
  • 1/4 cup pure maple syrup
  • ¼ cup molasses not blackstrap
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk of choice
  • 1 tablespoon lemon juice or apple cider vinegar
Optional Glaze
  • 1/2 cup confectioners sugar
  • 2 teaspoons lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line a medium loaf pan (8x4) with parchment paper; set aside.
  2. Mix dry ingredients: In a medium bowl combine almond flour, tapioca flour, spices, baking soda, baking powder and salt; set aside.
  3. Mix wet ingredients: In a large bowl whisk together oil, maple syrup and molasses. Add in eggs and vanilla, whisking until smooth, then stir in milk and vinegar.
  4. Combine: Add bowl of dry ingredients to the bowl of wet ingredients, stirring until making sure no clumps of flour present. Batter will be fairly thick.
  5. Bake: Pour batter into lined loaf pan and bake uncovered for 30 minutes, then cover with foil and continue baking for 10-15 minutes.
  6. Cool: Allow bread to cool in pan for about 20 minutes before carefully removing and placing on wire rack. If glazing, wait for bread to completely cool.
  7. To make glaze, combine confectioners sugar with lemon juice (or liquid of choice) until smooth. Pour the glaze over the cooled cake and wait to set before slicing and serving. Enjoy!

Notes

  • STORAGE - leftover gingerbread cake can be stored in an airtight container, at room temperature for 3 days.
  • FREEZE - tightly wrap unglazed bread in plastic wrap and store in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 22g (34%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 56mg (19%) Sodium 182mg (8%) Potassium 176mg (5%) Fiber 4g (16%) Sugar 18g (36%) Vitamin A 84IU (2%) Vitamin C 1mg (1%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 28g 9%
Protein 9g 18%
Fat 22g 34%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 56mg 19%
Sodium 182mg 8%
Potassium 176mg 4%
Fiber 4g 16%
Sugar 18g 36%
Vitamin A 84IU 2%
Vitamin C 1mg 1%
Calcium 120mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.