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.
I love holiday baking! A few of my favorite festive treats are healthy pumpkin cake and healthy rum balls.
Gingerbread Loaf
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!
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.
- 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 a medium bowl, combine flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Make sure there are no lumps.
- 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
- Almond flour pumpkin bread
- Almond flour cinnamon bread
- Healthy banana bread
- Healthy pumpkin bread
- Healthy apple bread
Healthy Gingerbread Loaf
Ingredients
- 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
Instructions
- 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.
Nutrition
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After making your gingerbread loaf , I would love to try your gingerbread recipe , that you emailed to some other people.
Thanks !
Sure. I will do it tomorrow, Robin, when I get to my computer.:)
I made your gingerbread loaf yesterday . I was a little hesitant because of the maple syrup . We don’t usually like bake goods with a maple flavor . But I had 1/4 cup left in my bottle , so I went with it . I also added some raisins. This loaf was so good . Husband approved . I glazed the top with Agave Syrup .
Thank you again for another great recipe .
So happy you liked it and you tried it with the maple syrup Robin!
This recipe is amazing! Does it need to cool before putting on the glaze? Also, can you freeze after you’ve glazed it?
Hi Emily!
Yes, let the loaf cool before putting on the glaze. You can freeze it with or without the glaze. Hope that helps!
For years I’ve been making your gingerbread cookies and have saved the link to your page for them…. And it goes to this recipe instead! I don’t see that you offer the clean eating gingerbread cookie recipe anymore. Am I mistaken?
I emailed you the recipe. 🙂
Hi every Christmas I maker your ginger bread cookies but I can’t find the recipe. Can you send me the link please I’m to scared to try another recipe this one is tiger best
Just emailed you, Helen!
It came out fine. I used 3 egg whites to avoid cholesterol. No oil at all. Totally unnecessary to add another 300 calories. I also used black strap molasses to get a lower sugar count and more nutrients.
Olena,
Can I use gluten-free flour to make this recipe?
Would also like to know how to access your Ukrainian dinner recipes…
Thank you!
Hi Judy!
Baking is a science and unfortunately this recipe hasn’t been tested with gluten free flour.
Many of my recipes are inspired by my Ukrainian upbringing. Here are a few:
https://ifoodreal.com/ukrainian-borscht/
https://ifoodreal.com/baked-chicken-thighs/
https://ifoodreal.com/ukrainian-dill-coleslaw/
I used gluten free all purpose flour and it turned out great! I also replaced molasses with brown coconut sugar.
I made this recipe more less in line with the original recipe. I used regular flour instead of spelt, and used only a 1/4 cup date syrup (date molasses) – as we only have blackstrap molasses in NZ. I did glaze the loaf with maple syrup. This is incredibly quick and easy to make, and delicious. It is very light and “springy” in texture rather than dense and moist like most gingerbread/ginger loaf recipes. I found it sweet enough with just the 1/4 cup date syrup. Will definitely make this again, as I love healthier options for lunch boxes, morning tea etc. Thank you, Olena!
That is so amazing to hear! Glad you enjoyed my recipe, Ellen!
I made this with flax eggs. It didn’t rise much and was a bit crumbly, but the flavor is exceptional. Super moist and dangerously delicious. I tossed in 100g of orange puree, some dried cranberries and gooseberries for tartness, and omitted the maple syrup altogether. Here, maple syrup is way too expensive to bake with on a regular basis, unfortunately. I made up for the lack of sweetness by adding 1/2 teaspoon powdered stevia plus 50g blackstrap molasses called for in the recipe. It came out great. Thanks Olena for all your great recipes and baking advise. I hardly ever leave any comments; but I strongly felt I had to let you know none of your recipes has ever disappointed. Gracias.
Thanks so much Susana!
Delicious!! I’ve made it twice so far and it will definitely be one of my go-to recipes! Thank you!!
You are so welcome Marilee!
Hi. I love ginger bread, and this recipe was delicious. Question: can this recipe be used in a bread maker machine?
Thanks for the great recipes – I have tried a few and they are all delicious, and easy to make.
Diana
Hi Diana! I have never tried my recipes in a bread maker. Sorry!
Unfortunately your site is virtually impossible to use with a the pop ups and advertising.
Hi Helen. I understand! This much advertising makes free recipes possible. You might be not aware but even web hosting for this size of website is $600US per month not to mention 4 people working to deliver content. There are only 2 pop ups and one of them doesn’t show anymore if you click the Close button. Video player has a Close button top right corner as well. Hope that helps.
Awesome recipe! I triple the recipe, bake it in a big pan on 350 for 45minutes, and cut it up into squares to put in ziploc containers in the freezer. Freezes very well and the little guy loves it for dessert. Even if it partially frozen. Way healthier than recipes calling for copious amounts of butter and sugar. Awesome job!
So glad you and your little guy love the recipe 🙂
This was delicious. I used walnut oil instead of avocado as that’s what I had. Also added raisins. I forgot to put the glaze on but the loaf was all gone by the time I remembered ?
That is so amazing to hear! Glad you enjoyed my recipe, Celia.
Can this be made in small individual sized loaf pans? If so how many & for how long? Want to make these for holiday gifts ?
I am sure you can but I haven’t tried. Recipe will work though but eye the baking time. A bit less.
I tried and was delicious, I think I got too excited about the ginger and might have added too much
Thank you!
Fantastic! Glad you enjoyed the recipe, Ahmad.
What type of apples do you use to make the apple sauce? Thanks
Whichever grow on my tree haha. Idk. They are green and red.
In the oven now. I did substitute for coconut oil since that’s what I had and also, I’ve added a cup of golden raisins…We’ll see…
It will work.:) Enjoy!
Looks and behaves like a gingerbread loaf. But tastes fantastic, with great ingredients too.
🙂
Step 4 doesn’t make any sense. I thought it didn’t have a glaze. You wrote – Drizzling small amounts on a pastry brush, glaze the loaf. Small amounts of what? I don’t see where you say.
Of honey or maple syrup.
Love this recipe. I want to use more molasses, 1/2 to 2/3 cup. What adjustments should I make? Thank you.
I would replace some of maple syrup with molasses and see how that goes. Maybe add just a few tbsp of maple syrup on top. I really don’t want to throw off liquid:dry ratio here so you end up with unsatisfying results.:) Baking is such a science.
This bread was really good!
Does it matter if I don’t have avocado oil?
Feel free to use any other oil you have: olive, coconut etc., but you need oil for sure.
I am loving the looks of this! I’ll bet it smells warm and wonderful throughout the whole house.
I’m so happy commenting and eyes are working! xoxo
Oh Olena this looks so good. I’m off tomorrow and I have all the ingredients so I’ll make it. I’m going to try it with flax eggs though 🙂 I’ll let you know how it turns out!
Yes, let me know! Hope all is well with you!!! xoxo
amazing! I was skeptical at first being a sugar junkie but this turned out perfectly. The icing was a little runny though any tips for thickening up?
Not really except using good quality coconut milk or pouring on a cooled off loaf.
You know, I retested this recipe today and changed it, so there will be no more icing just maple syrup on top. Worked really well, try that.
New readers – I left this comment up for Curry to answer her question. There is no more coconut glaze, you are not missing anything.:)