Gluten Free Gingerbread Loaf Recipe

Gluten-Free Gingerbread Loaf

*Original recipe: cottercrunch.com

INGREDIENTS:

• 2 cups (240 grams) gluten-free 1:1 flour blend (w/ xanthan gum)
• 1/3 cup (45 grams) almond flour (see notes)
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 to 3/4 teaspoon ground cloves
• 1/4 teaspoon cardamom (optional)
• 1/2 teaspoon salt
• 1/2 cup softened butter, plant-based butter, or coconut oil
• 1/2 cup coconut sugar or brown sugar (packed)
• 1/4 cup pure maple syrup
• 1/4 cup molasses
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup dairy-free buttermilk (coconut milk or almond milk plus 1 Tablespoon ACV vinegar)

Optional Glaze:

• 2 Tablespoons melted butter
• 1 to 2 teaspoon molasses (adjust to taste)
• 2 Tablespoons brown sugar or coconut sugar
• Pinch cinnamon

Optional Toppings:

• Powdered sugar sprinkled on top
• Maple Cashew Cream Cheese Frosting

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 or 8×4 loaf pan. Set aside.
2. Mix the non-dairy milk and vinegar in a liquid measuring cup. Set aside for 10 minutes.
3. In a large mixing bowl, whisk together the gluten-free 1:1 flour, almond flour, baking soda, ginger, cinnamon, cloves, optional cardamom, and salt.
4. In another large mixing bowl, beat the butter until fluffy and add the coconut sugar until well combined. Pour in the maple syrup, molasses, and vanilla. Mix again. Add the eggs and whisk until the mixture is combined and smooth.
5. Gradually add the dry ingredients to the butter mixture alternating with adding the buttermilk as well (1 cup flour, half cup milk, mix, etc). Gently mix after each addition until the mixture is a smooth batter.
6. Pour the batter into the prepared loaf pan and place in the preheated for 45 to 55 minutes or until a toothpick inserted into the center comes out clean (some crumb may be left on the toothpick). If needed, gently cover with foil after 40 minutes if the loaf is browning too quickly.
7. Cool the loaf in the pan for 30 minutes then remove the bread from the pan and transfer to a wire rack and allow to cool before slicing or adding the optional glaze. (Optional) Once the loaf is completely cool, whisk together the glaze ingredients in a small bowl until combined and thickened (it may take a couple of minutes to thicken). Pour the glaze on top of the bread. If desired, sprinkle with powdered sugar.

PRO-TIPS:

• Store the loaf in the fridge in an airtight container for up to 1 week.
• Prep Tips – Properly measured flour ensures the bread doesn’t turn out dense or dry. Use the spoon and level method or use the listed gram measurements with a kitchen scale.
• Substitute Tips – 40 grams additional gluten-free 1:1 baking flour. may be substituted for almond flour.
• Storage Tips – The unglazed loaf of gingerbread may be stored in the freezer wrapped tightly in plastic wrap then placed in an airtight freezer bag for up to 3 months.

Nutrition Facts:  Loaf makes approx 10-12 slices

Serving Size: 1 slice without glaze

• Calories: 263
• Sugar: 18.1 g
• Sodium: 310 mg
• Fat: 10.2 g
• Saturated Fat: 5.6 g
• Carbohydrates: 37.5 g
• Fiber: 0.9 g
• Protein: 3 g
• Cholesterol: 56 mg

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