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This traditional Gluten Free Gingerbread Loaf with cream cheese frosting is filled with irresistible warm spices and rich, caramelized flavor, and a moist, tender crumb. You’ll love slicing into this spicy homemade gingerbread throughout the holidays and beyond!
An Old Fashioned Gingerbread Loaf Recipe
This is one of my favorite festive recipes for an old-fashioned, gluten-free gingerbread loaf. There’s just something about the intense spice, deliciously tender crumb, and deep, caramelized flavors that put me in a Christmassy mood.
I love how the flavors of cinnamon, ginger, nutmeg, and allspice play off of the molasses in this gingerbread recipe. If you want your whole house to smell like a Gingerbread Cookie, this is the way to do it.
Also, let’s have a moment of appreciation for the cream cheese frosting. It’s honestly so simple, yet so creamy and light, it literally melts away as you bite into it. Combined, the spiced gingerbread and sweet-tangy frosting are a force to be reckoned with!
What You’ll Need
The gluten-free crumb in this recipe is so soft and moist, it’s like a gingerbread cake in loaf form! Below is an overview of the ingredients, with the full details available in the recipe card:
- Gluten-Free Flour: Use your preferred brand of 1:1 gluten-free flour, like Bob’s Red Mill.
- Baking Powder and Salt: You’ll need baking powder for a fluffy loaf, plus a pinch of salt to enhance the flavors.
- Spices: I use a combination of ground cinnamon, ginger, nutmeg, and allspice to give my gingerbread loaf a classic, full-of-spice character.
- Eggs: Gives the loaf its light texture.
- Dark Brown Sugar: A must for that rich, deep caramelized crumb.
- Vanilla Extract
- Molasses: Another key ingredient in classic gingerbread.
- Vegetable Oil: For added moisture. You can also use another mild oil, such as canola or refined (neutral) coconut oil.
- Sour Cream: Trust me on this one. Sour cream is the secret weapon for an incredibly tender, soft, and moist gingerbread loaf.
- Cream Cheese: I make a quick frosting of cream cheese mixed with powdered sugar. You can also top your loaf with chopped pecans if you’d like.
How to Make a Gluten-Free Gingerbread Loaf
The beauty of any quick bread recipe is how, well, quickly it all comes together. This easy gingerbread loaf is no exception! Let’s run through how to make it:
- Combine the Dry Ingredients: First, whisk together the flour, spices, baking powder, and salt.
- Combine the Wet Ingredients: Next, in a separate bowl, beat the eggs with vanilla, sugar, and molasses. After a few minutes of whipping, add the oil.
- Add the Dry Ingredients to the Wet: Gradually add the dry ingredients to the wet, alternating with the sour cream. Continue to mix until the ingredients are just combined.
- Bake: Transfer the batter to a loaf tin lined with parchment paper. Bake at 350ºF for 50 minutes to one hour, then leave the loaf to cool.
- Frost: You’ll want to give your gingerbread loaf enough time to cool completely before frosting. When it’s ready, whisk together cream cheese and powdered sugar into a fluffy cream cheese frosting. Lastly, smear a thick layer of frosting all over the loaf. Throw on some chopped pecans, and tada! Your freshly iced gluten-free gingerbread loaf is ready for slicing.
Tips for Success
Here are my tips to ensure that your homemade gingerbread loaf comes out perfectly:
- Use a gentle touch when mixing. Gently fold the dry ingredients into the wet, making sure you don’t overmix the batter. This is key to a loaf that’s rich and moist, but not overly dense.
- How can I tell when my gingerbread loaf is done? The gingerbread is done when a toothpick or thin knife stuck into the center of the loaf comes out clean.
- If your loaf is browning too quickly, take it out and cover the pan with aluminum foil, then return it to the oven to finish baking.
We’ll enjoy this gluten-free gingerbread loaf same as we would homemade Pumpkin Bread or Moist Banana Bread. I love warming a slice ever so slightly to have while curled up with my morning coffee. It’s just as delicious with a cup of tea, too.
It would be great as part of a holiday brunch spread with Christmas Fruit Salad, Gluten Free Peppermint Donuts, and a Ham and Cheese Strata. Don’t forget a Cranberry Sparkler if you want a bright mocktail!
Gingerbread also makes a great sweet snack on its own or a festive addition to the holiday table. And for a light dessert, serve a slice topped with caramel ice cream!
How to Store
This gingerbread loaf is best kept in the fridge 1) because of the cream cheese frosting, and 2) chilling the loaf really lets the moisture and flavors develop. Stored airtight, your gluten-free loaf will stay fresh in the fridge for up to 5-7 days.
Can Gingerbread Be Frozen?
Yes! This gluten-free gingerbread loaf freezes well either whole or in slices. Wrap the gingerbread in plastic wrap, plus a layer of foil, or store it in a freezer-safe bag or container. It can be frozen for up to 3 months and thawed in the fridge before serving.
If you’re freezing individual slices, you may want to pre-freeze them in a single layer on a baking sheet before storing them. This way they won’t squish and stick together!
Shop the Recipe
- GLUTEN FREE FLOUR: This has been tested using Bob’s Red Mill 1-to-1 Baking Blend. If you try any others, let me know how they work for you.
- LOAF PAN: You’ll need a 9-inch loaf pan to bake this gingerbread loaf. It’s the standard size for most quick bread recipes.
- PARCHMENT PAPER: Lining the pan ensures that the loaf easily slides out so you can slice it beautifully.
- HAND MIXER: Like many gluten free baked goods, you’ll want to beat the batter well to work in some air for a nice, light, and fluffy texture. So I recommend an electric mixer, though an inexpensive one will do.
Gluten-Free Gingerbread Loaf
- 2 ½ cups Bob's Red Mill 1:1 Gluten Free Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon cinnamon
- 3 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 teaspoons ground all spice
- 3 large eggs
- 1 ½ cups dark brown sugar
- 2 teaspoons vanilla extract
- 3 Tablespoons molasses
- ¾ cup vegetable oil
- 1 cup sour cream
For the cream cheese frosting:
- 8 oz. tub of cream cheese
- 2 cups powdered sugar
- chopped toasted pecans for topping
- Preheat the oven to 350ºF and line a 9-inch loaf pan with parchment paper.
- In a large mixing bowl, combine the flour, spices, baking powder and salt. Whisk together.
- In a separate bowl, add the eggs, vanilla, sugar and molasses. Use an electric mixer to whip the mixture for at least 5 minutes.
- Add the oil and continue mixing for another 2 minutes.
- Add half the dry ingredients and 1/2 cup sour cream to the egg mixture and mix until just combined.
- Scrape the sides of the bowl with a spatula, add the remaining dry ingredients and sour cream and mix until just combined and smooth.
- Pour the batter into the prepared loaf tin and bake for 50-60 minutes or until a fork inserted comes out clean.
- Allow to cool completely before icing. Spread a thick layer of frosting over the cooled gingerbread loaf and top with chopped pecan nuts.
For the frosting:
- Add the cream cheese and powdered sugar to the bowl of a stand mixer.
- Whisk on high for 5 minutes or until light and fluffy.
- Set aside until ready to use.