Gluten-Free Gingerbread Loaf is that cozy bake you crave when the weather dips and your kitchen smells like cinnamon dreams. If you want a festive treat that stays incredibly soft for days, you’re in the right spot. I’ve been tinkering with spice levels, sweeteners, and moisture boosters for years, and this version is the one my family begs for. It’s quick to mix, uses pantry staples, and it doesn’t crumble like some gluten free bakes can. Below, I’ll walk you through the exact steps I take, plus easy swaps and storage tips. And yes, this is my go-to Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe that never fails.
Why you’ll love this recipe
Let’s skip the fluff and get to the magic. This loaf is soft, tender, and perfectly spiced without being overpowering. You get that rich molasses warmth, a hint of orange, and a gentle sweetness that pairs beautifully with hot tea or coffee. It slices cleanly, holds together like a dream, and doesn’t dry out overnight. The batter comes together in minutes, so it’s weekday-friendly and holiday-worthy.
I also love that this loaf is forgiving. Forgot to bring the eggs to room temp? It still works. Only have dark brown sugar? Go for it. Plus, it makes your whole home smell like a holiday candle in the best way.
If you’re already in gingerbread mode and want a cute cookie project for kids or a party tray, peek at these gingerbread Christmas tree cookies. They’re playful, crisp at the edges, and perfect for decorating.
“Made this gingerbread loaf for my book club and they couldn’t believe it was gluten free. Moist, tender, and the spices were spot on. I hid the last two slices for breakfast.”
Whether it’s a Tuesday bake or your holiday table centerpiece, this Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe will make you feel like a kitchen pro.
Key ingredients
Here’s what brings the flavor, moisture, and structure. Keep it simple and use what you have, but these choices make a real difference.
- Gluten free all-purpose flour blend: Use a 1:1 baking blend with xanthan gum. It mimics regular flour and keeps the crumb soft.
- Molasses: Unsulfured molasses gives that classic gingerbread taste and deep color. It also locks in moisture.
- Brown sugar: Light or dark both work. Dark adds extra caramel notes.
- Ground ginger: Star of the show. Fresh, fragrant ginger makes the loaf lively instead of flat.
- Cinnamon, nutmeg, cloves: A balanced spice mix. Go light on cloves if you’re sensitive to bold flavors.
- Eggs: Bind, lift, and structure. Room temperature helps everything blend smoothly.
- Milk: Any milk works. Dairy gives extra richness, but unsweetened almond or oat milk keeps it tender too.
- Oil: Neutral oil like avocado, canola, or light olive oil for consistent moisture.
- Orange zest: Optional but fantastic. Brightens the spices and adds a bakery-level finish.
- Vanilla extract: Enhances flavor and rounds out the spice blend.
Doing a casual dinner alongside your baking plans? I’ll sometimes mix up this loaf while my air fryer turkey meatloaf cooks. Sweet loaf for dessert, savory main for dinner, minimal fuss.
How to make gluten free gingerbread
This Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe is a simple stir-and-bake situation. No mixer necessary and minimal cleanup.
Prep your pan and whisk the dry mix
Preheat the oven to 350 F. Grease a 9×5 inch loaf pan and line it with a parchment sling for easy removal. In a medium bowl, whisk your gluten free flour blend, baking soda, salt, ground ginger, cinnamon, nutmeg, and a light pinch of cloves. Whisking aerates the flour and helps avoid clumps of spice in the finished slices.
Combine wet ingredients and make the batter
In a large bowl, whisk the brown sugar, eggs, milk, oil, molasses, vanilla, and orange zest until smooth and glossy. Pour the dry mix into the wet mix and whisk just until combined. The batter should be thick but pourable. If it looks dry, add 1 to 2 tablespoons of milk until it loosens slightly. Avoid overmixing to keep the loaf tender.
Bake, cool, and slice like a pro
Pour into your prepared pan and smooth the top. Bake for 48 to 58 minutes, depending on your oven and pan. Start checking at 45 minutes. You want a toothpick to come out with a few damp crumbs. If it’s wet, give it a little more time. Let the loaf cool in the pan for 10 minutes, then lift it out and cool fully on a rack before slicing. It continues to set as it cools, which keeps the crumb tight and moist.
For a festive dessert board, serve thick slices with whipped cream and a sprinkle of cinnamon sugar. If you want to double down on the holiday spirit, these gingerbread tree cookies look adorable next to each slice. Prefer a savory option for balance? Pair with a simple salad and this speedy air fryer turkey meatloaf and call it dinner.
When I’m baking for company, I always make this exact Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe the night before. The spices bloom by morning, and the texture becomes even more sliceable and plush.
Gluten free gingerbread cake: ingredient substitution suggestions
Allergies or missing ingredients shouldn’t stop the fun. Here are swaps that keep flavor and texture on point.
Flour: Use a reliable gluten free all-purpose blend with xanthan gum. If your blend doesn’t include it, add 1 teaspoon per cup of flour. Avoid using only almond or coconut flour here. They behave differently and will throw off moisture and structure.
Egg-free: Replace 2 eggs with 2 flax eggs: mix 2 tablespoons ground flaxseed with 6 tablespoons warm water, let it gel for 10 minutes. The loaf will be slightly denser but still tender.
Dairy-free: Almond milk, oat milk, or coconut milk all work well. If using canned coconut milk, thin it with a bit of water so it’s similar to regular milk.
Refined sugar modifications: Use coconut sugar in place of brown sugar for a more caramel-like depth. Honey or maple syrup can replace part of the brown sugar, but keep molasses for classic gingerbread flavor.
Oil swaps: Melted coconut oil works if you prefer it, but let the batter sit a minute to prevent it from firming up on contact with cooler ingredients.
Spice tweaks: For extra zing, add a pinch of black pepper. For a softer profile, reduce cloves and increase cinnamon. A teaspoon of espresso powder deepens the molasses notes without tasting like coffee.
Optional mix-ins: Mini chocolate chips, chopped crystallized ginger, or a handful of dried cranberries add fun bursts. Keep add-ins to about 1 cup total so the loaf doesn’t crumble.
If you’ve got a holiday brunch coming up, bake this Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe ahead and warm slices in a low oven before serving. The spice aroma drifting through the house is unbeatable.
How to store gingerbread
The good news: this loaf stays moist and gets even better the next day. Store it right and you’ll be set for breakfasts and snacks all week.
- Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. Slice as needed to keep it from drying out.
- Fridge: If your kitchen runs warm, refrigerate up to 5 days. Bring slices to room temp or warm in the microwave for 10 to 15 seconds.
- Freezer: Slice and wrap pieces individually, then place in a freezer bag for up to 2 months. Thaw at room temperature or reheat gently.
- Glaze or frosting: A simple vanilla glaze is lovely, but add it right before serving so storage stays easy.
Hosting friends and want one more gingerbread treat on the table? These cute gingerbread Christmas tree cookies travel well and keep their crunch.
Common Questions
Can I bake this in a smaller pan?
Yes. Two 8×4 inch pans work, or divide into mini loaf pans. Reduce baking time and start checking around 28 minutes for minis.
How do I know it’s done without overbaking?
Look for a domed top, edges set, and a toothpick that comes out with a few moist crumbs. If it’s wet or shiny, keep baking in 3 to 5 minute intervals.
Can I make it ahead?
Absolutely. This Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe tastes even better the next day. Wrap well once fully cool.
What if I don’t have molasses?
You can sub 3 tablespoons maple syrup plus 1 tablespoon brown sugar per 1 tablespoon molasses in a pinch, but the flavor won’t be as classic.
Is there a way to reduce the sugar?
Yes. Cut the brown sugar by 2 to 3 tablespoons and keep the molasses. The texture remains moist, just slightly less sweet.
Let’s get this loaf in your oven
We covered the essentials: a reliable flour blend, a balanced spice mix, and the simple steps that make this loaf stay soft for days. With a little molasses magic and a gentle bake, this Irresistibly Moist Gluten-Free Gingerbread Loaf Recipe will become your comfortable, go-to treat all season long. If you want to dive even deeper into techniques and variations, this resource on a Gluten Free Gingerbread Loaf is a helpful read. Now grab your whisk, preheat the oven, and treat yourself to a slice you’ll want to share, but probably won’t.
Gluten-Free Gingerbread Loaf
Ingredients
Dry Ingredients
- 2 cups gluten free all-purpose flour blend Use a 1:1 blend with xanthan gum.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves Go light if sensitive to bold flavors.
Wet Ingredients
- 3/4 cup brown sugar Light or dark works well.
- 2 eggs Room temperature helps blend smoothly.
- 1/2 cup milk Dairy or plant-based milk both work.
- 1/4 cup oil Neutral oil like avocado or canola.
- 3/4 cup unsulfured molasses For classic gingerbread taste.
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest Optional but adds brightness.
Instructions
Prep and Mix Dry Ingredients
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together gluten free flour blend, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
Make the Batter
- In a large bowl, whisk together brown sugar, eggs, milk, oil, molasses, vanilla, and orange zest until smooth and glossy.
- Pour the dry mix into the wet mix and whisk until just combined. If too thick, add 1 to 2 tablespoons of milk.
Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 48 to 58 minutes, checking for doneness with a toothpick at 45 minutes. It should come out with a few damp crumbs.
Cool and Serve
- Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
