Gluten-Free Gingerbread Loaf
A soft and tender gluten-free gingerbread loaf infused with rich molasses and warm spices, perfect for cozy gatherings or dessert tables.
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 9x5 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.
Notes
This loaf can be made a day ahead; it tastes even better the next day. Store in an airtight container or tightly wrapped to keep moist.