by Olena

Healthy Gingerbread Loaf

Olena's image
Olena Osipov
5 from 17 votes

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, delicious pumpkin pie, and healthy rum balls.

Healthy Gingerbread Loaf

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! 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!

Healthy Gingerbread Loaf sliced open

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 flour, ginger, cinnamon, nutmeg, baking powder + soda in bowl; unmixed
  • Whisk eggs: In a separate bowl, whisk the eggs for 10 seconds. whisked eggs in bowl
  • Mix wet ingredients: Add the applesauce, molasses, maple syrup, oil and vanilla to the eggs. Mix well with a whisk. wet ingredients for gingerbread loaf mixed in blue bowl
  • Combine the wet and dry ingredients: Pour the liquid ingredients into the the bowl of dry ingredients. Mix until just well combined. pouring wet ingredients into bowl of dry ingredients
  • 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). batter poured into loaf pan
  • 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!

Healthy gingerbread loaf sliced open

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

You might also like to browse through my collection of muffins and quick breads, and my holiday recipes!

gingerbread loaf; baked

Healthy Gingerbread Loaf

Healthy Gingerbread Loaf

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.
5 from 17 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 8 minutes
Cook Time: 45 minutes
Total Time: 53 minutes
Servings: 12 slices
Calories: 171kcal
Author: Olena Osipov

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.
    Healthy Gingerbread Loaf
  • In another medium bowl, whisk eggs for 10 seconds. Add applesauce, molasses, maple syrup, oil and vanilla; whisk until mixed well.
    Healthy Gingerbread Loaf
  • 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.
    Healthy Gingerbread Loaf
  • 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.
    Healthy Gingerbread Loaf
  • Drizzling small amounts of honey or maple syrup on a pastry brush, glaze the loaf and cut into 12 slices using serrated knife.
    Healthy Gingerbread Loaf

Store: Store in an airtight container for up to 5 days or freeze for up to 3 - 4 months.

    Nutrition

    Serving: 1slice | Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 143mg | Fiber: 3g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    58 comments on “Healthy Gingerbread Loaf

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    1. I came across your website by chance and…I LOVE IT!! Made the Baked Chicken Breast yesterday..an easy recipe and
      so moist and delicious. Your thoughts on a life of simplicity and living close to nature are truly “the best life” and I
      so admire your thoughts.

      You are a gem to those of us who value your recipes, your website and your “take on life”
      Please know that you are valued; much joy to you and family.

      Thank you again for your wonderful contribution!!

    2. 5 stars
      Wow that looks yummy and just what I needed to know!

      I always wondered if you could make GingerBread Loaf, and whether it would taste good.

      I added a good amount of ginger to a banana Loaf once, and it was awesome.

      I have also used Maltodextrin and glucose in the mix with minimal sugar.

      The Maltodextrin tends to make an interesting chewy texture, especially for GingerBread.

      And the Glucose is way better than sugar as it goes straight to the brain where it is needed. 🙂

    3. 5 stars
      After making your gingerbread loaf , I would love to try your gingerbread recipe , that you emailed to some other people.

      Thanks !

    4. 5 stars
      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 .

    5. 5 stars
      This recipe is amazing! Does it need to cool before putting on the glaze? Also, can you freeze after you’ve glazed it?

    6. 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?

      1. 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

    7. 5 stars
      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.

    8. 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!

      1. I used gluten free all purpose flour and it turned out great! I also replaced molasses with brown coconut sugar.

    9. 5 stars
      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!

    10. 5 stars
      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.

    11. 5 stars
      Delicious!! I’ve made it twice so far and it will definitely be one of my go-to recipes! Thank you!!

    12. 5 stars
      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

      1. 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.

    13. 5 stars
      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!

    14. 5 stars
      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 ?

    15. Can this be made in small individual sized loaf pans? If so how many & for how long? Want to make these for holiday gifts ?

    16. 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…

    17. 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.

    18. 5 stars
      Love this recipe. I want to use more molasses, 1/2 to 2/3 cup. What adjustments should I make? Thank you.

      1. 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.

    19. 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!

    20. 5 stars
      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?

      1. 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.:)

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