Healthy Gingerbread Loaf
User Reviews
4.9
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
9
-
Calories
217 kcal
-
Course
Breakfast, Baked Goods
-
Cuisine
American
Healthy Gingerbread Loaf
Report
A lightened up gingerbread loaf made with applesauce instead of oil and maple syrup instead of sugar. It's packed with warm spices and topped with a delicious maple cream cheese frosting.
Share:
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup applesauce
- ⅓ cup pure maple syrup
- ⅓ cup blackstrap molasses
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- ¼ cup unsweetened almond milk any milk will work
Maple Cream Cheese Frosting
- 4 ounces cream cheese softened
- 3 Tablespoons unsalted butter softened
- ⅓ cup powdered sugar
- 3 Tablespoons maple syrup
Add to Shopping List
Instructions
- Preheat oven to 350°F. Grease a 9″x5″ loaf pan or line with parchment.
- In a medium bowl, stir together flours, baking powder, baking soda, salt, cinnamon, ground ginger and cloves.
- In a large bowl, whisk together applesauce, maple syrup, molasses, eggs, vanilla and milk until combined.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined (don’t over mix).
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. If you notice the top is browning quickly, cover it with tin foil to prevent burning.
- Let loaf cool for 15-20 minutes before removing from pan and frosting.
- In the bowl of a stand mixer or a regular bowl if using a hand mixer, combine cream cheese, butter, powdered sugar and maple syrup. Whisk until smooth and fluffy. Spread over gingerbread loaf and serve.
Notes
- Vegan: To make this loaf vegan, use a flaxseed egg. Mix 2 Tablespoons of ground flaxseed with 6 Tablespoons of warm water. Set aside to let the mixture gelatinize. Use vegan cream cheese (I like Kite Hill cream cheese!) and vegan butter for the frosting.
- Gluten-free: I haven't tested this with gluten-free flour but you should be able to swap the all-purpose and whole wheat pastry flour 1:1 with a gluten-free flour blend.
- Storage: Store any leftovers in an airtight container in the refrigerator for 5-7 days. For longer storage, I recommend leaving the frosting off and freezing for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
217kcal
(11%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
Cholesterol
52mg
(17%)
Sodium
403mg
(17%)
Potassium
327mg
(9%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 217kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 403mg | 17% |
| Potassium | 327mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
Other Recipes
You'll Also Love
