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!
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
- 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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