Healthy Gingerbread Loaf Recipe with whole wheat or spelt flour, applesauce, and a simple maple syrup glaze. Fill your kitchen with the smells of traditional holiday spices and enjoy a slice too, without the guilt.
This healthy gingerbread loaf has become my favorite festive treat. I love the soft texture of the bread, the hint of molasses and the perfect blend of holiday spices. No more trying to bite into a hard gingerbread cookie!
This gingerbread loaf is an old recipe of mine that I have perfected! The result is a quick bread that is super moist and SO delicious! Plus, my family loves quick breads too; healthy chocolate bread, almond flour banana bread, pumpkin bread, almond flour cinnamon bread, etc. There’s always something in my fridge or freezer!
In place of my previously complicated coconut cream glaze, I just use maple syrup. You can sprinkle your favorite spices like nutmeg, cinnamon or ginger on top too!
So go grab your favorite hot beverage, a slice of gingerbread loaf and curl up by the fire!
Ingredients for Healthy Gingerbread Loaf
- Flour: Whole wheat or spelt flour (like I use for zucchini muffins and cranberry muffins)
- Spices: Ginger, cinnamon, nutmeg.
- Baking essentials: Baking powder, baking soda, salt, eggs and vanilla extract.
- Sweeteners: Maple syrup (or honey), applesauce and molasses. I used organic unsulphured molasses.
- Oil: Coconut oil has the perfect flavor for this bread.
How to Make Healthy Gingerbread Loaf
There is a full recipe card below.
- Mix dry ingredients: In
- Whisk eggs: In a separate bowl, whisk the eggs for 10 seconds.
- Mix wet ingredients: Add the applesauce, molasses, maple syrup, oil and vanilla to the eggs. Mix well with a whisk.
- Combine the wet and dry ingredients: Pour the liquid ingredients into the the bowl of dry ingredients. Mix until just well combined.
- Bake: Pour batter into a prepared baking pan lined with parchment paper. Bake at 35o degrees F for 45 minutes (or until a toothpick comes out clean).
- Glaze the loaf: After the loaf has been removed from the oven and cooled, drizzle it with small amounts of maple syrup and spread with a pastry brush. Slice and enjoy!
How to Store and Freeze Healthy Gingerbread Loaf
Store: This gingerbread loaf can be stored on the counter. It will stay fresh for up to 5 days if placed in an airtight container.
Freeze: Once the loaf has been baked and cooled completely, you can transfer it to a ziploc bag. The bread can be frozen for up to 3 months. I don’t recommend slicing the loaf. When you are ready to enjoy, just allow the loaf to thaw on the counter for 3-4 hours.
More Healthy Quick Bread Recipes
- Healthy banana bread
- Healthy pumpkin chip bread
- Healthy apple bread
- Quinoa bread
- Chocolate zucchini bread
Healthy Gingerbread Loaf
- 2 cups spelt or whole wheat flour
- 1 tbsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs large
- 1 cup applesauce unsweetened
- 1/4 cup molasses
- 1/4 cup maple syrup or honey + more for glazing
- 3 tbsp avocado oil
- 1 tsp pure vanilla extract
- Cooking spray I use Misto
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
- In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder + soda, and salt; whisk well to combine.
- In another medium bowl, whisk eggs for 10 seconds. Add applesauce, molasses, maple syrup, oil and vanilla; whisk until mixed well.
- Pour into a bowl with dry ingredients and mix with spatula gently, just enough to combine or until you see no more white flour pockets. Do not stir vigorously or over mix.
- Pour into prepared loaf pan and bake for 45 minutes or until toothpick inserted comes out clean. Remove from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off for 1 hour.
- Drizzling small amounts of honey or maple syrup on a pastry brush, glaze the loaf and cut into 12 slices using serrated knife.
Store: Store in an airtight container for up to 5 days or freeze for up to 3 - 4 months.
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