Gingerbread Loaf
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
10 slices
-
Calories
329 kcal
-
Course
Snacks
Gingerbread Loaf
Report
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!
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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 salt 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 egg
- 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
- Preheat oven to 350ºF and line a medium loaf pan (8x4) with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl combine almond flour, tapioca flour, spices, baking soda, baking powder and salt; set aside.
- 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.
- 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.
- Bake: Pour batter into lined loaf pan and bake uncovered for 30 minutes, then cover with foil and continue baking for 10-15 minutes.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 329 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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