Healthy gingerbread loaf recipe with whole wheat or spelt flour, applesauce and simple maple syrup glaze. Fill your kitchen air with traditional holidays’ spices and enjoy a slice too, without the guilt. This quick bread – gingerbread is super moist and SO delicious!
It is an old recipe of mine that I have improved, so there is no more complicated coconut cream glaze or bumps on top. The loaf came out with a perfect texture and a touch of molasses that are not overpowering ginger. In place of the glaze, I used just maple syrup, which you can sprinkle with one of your favourite spices like nutmeg, cinnamon or ginger.
MY LATEST RECIPESYou see?! The loaf is shining with pure goodness right at you. Also try my healthy gingerbread cookies and healthy gingerbread fudge. Happy Holidays baking!
How to Make Healthy Gingerbread Loaf
Preheat oven to 350 degrees F, line 9×5 loaf pan with unbleached parchment paper and spray with cooking spray.
In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk well to combine making sure there are no lumps (sometimes baking soda or powder can lump).
In another medium bowl, whisk the eggs for 10 seconds.
Add applesauce, molasses, maple syrup, oil and vanilla.
Whisk until mixed well.
Tip: I used organic unsulphured molasses.
Pour into a bowl with dry ingredients.
Mix with spatula gently, just enough to combine.
Until you see no more white flour pockets. Do not stir vigorously or over mix. I do a few stirs, let flour to absorb liquids for a minute and stir gently again.
Pour into prepared loaf pan.
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 on a pastry brush, glaze the loaf and cut into 12 slices using serrated knife.
Healthy Gingerbread Loaf
Healthy gingerbread loaf recipe with whole wheat flour, applesauce and simple maple syrup glaze. Fill your kitchen air with holidays spices and enjoy a slice guilt free. Moist and SO good.
- Prep Time: 8 minutes
- Cook Time: 45 minutes
- Total Time: 53 minutes
- Yield: 12 slices 1x
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 9×5 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.
Did you make this recipe? Please give it a star rating in the comments.
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.:)