Gluten Free Gingerbread Loaf

at a glance
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 Servings
4.2 — Votes 5 votes

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I’ve followed a lot of gingerbread recipes and am, honestly, constantly disappointed. Some are too spicy, some too gooey, some call for way too many ingredients, and others are too sweet. This gingerbread is absolute perfection. I plan to make it in bulk this holiday season for friends, teachers, neighbors, and family to enjoy because I KNOW it’s that good and will be loved by all!

A corner slice of classic gingerbread served on a maroon rimmed, white plate with a gold fork sitting on a round, wooden cutting board. The plate is next to the gingerbread loaf and a bowl of whipped cream with two cups of tea.

Gluten Free Gingerbread Recipe

If you want your house to instantly feel like the holidays, make this Gingerbread. Warming, comforting, EASY (always easy), and so delicious, you will instantly feel the sparkle of the holiday season. While I like to gift pumpkin loaves to teachers and neighbors in October, this is the gingerbread I’m baking and passing out in December. I hope you love it as much as we do!

This gingerbread recipe does call for 2 eggs, but if you need to modify it and make it egg-free, feel free. We did some really extensive (the effort it took to not say “eggstensive” was BIG) egg-free testing and you can find the full write-up HERE. We found that the very best egg replacer for cakes is plain Greek yogurt, believe it or not! Yogurt is a great egg replacer because the lactic acid in it reacts with baking soda or powder to help baked goods rise. It also adds a bit of extra fat and creates a creamier texture. If you choose to go this route, you’ll need a ¼ cup of plain Greek yogurt per egg (so a ½ cup total in this recipe).

GF Gingerbread Loaf Ingredients

Here’s everything you’ll need to make your very own festive, delicious gingerbread!

Classic gingerbread ingredients on a grey and white marble surface in a variety of glass and white bowls of varying sizes.
  • 1½ cups (186 grams) of all-purpose flour
  • 1¼ teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ¼ teaspoon of ground cloves
  • ⅔ cup (139 g) of brown sugar, lightly packed
  • 4 tablespoons of butter, melted
  • 2 eggs, at room temperature
  • 2 teaspoons of vanilla extract
  • ⅓ cup (153 g) of molasses
  • ⅔ cup of hot water
  • Powdered sugar and whipped cream, for topping (optional, but highly suggested)

How to make a Gluten Free Gingerbread Loaf

Two hands holding a glass bowl with a whisk mixing together dry flour ingredients in the bowl.
Wet ingredients for classic gingerbread loaf in a large glass bowl. You. can see the yellow egg yolks and dark almost black color from the molasses.
Hand mixer in a large glass bowl beating together dark brown ingredients.
Dry flour ingredients being mixed into wet ingredients into a large glass bowl with a hand mixer.
Classic gingerbread batter being poured into an 8x8 metal pan.
Baked classic gingerbread loaf, rich in brown color, in an 8x8 baking pan on a grey and white marble surface.
  1. Prep – preheat the oven to 350°F and grease an 8×8 metal baking pan, then set aside.
  2. Combine the dry ingredients  – add the flour, baking powder, baking soda, salt, and spices to a medium-sized bowl and stir to combine.
  3. Whisk together the wet ingredients + sugar – add the brown sugar, butter, eggs, vanilla extract, molasses, and water to a large bowl and whisk until the eggs are fully incorporated. Then, whisk the hot water into the mixture.
  4. Combine the wet and dry ingredients – add the flour mixture to the bowl with the wet ingredients, and whisk until you can no longer see any flour, and the batter is free of any lumps.
  5. Bake – pour the batter into the greased baking pan, then bake for 20-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool, dust with powdered sugar, and serve – let the cake cool for at least 30 minutes, then dust with powdered sugar and serve with a dollop of whipped cream.
Classic gingerbread sprinkled with powdered sugar cut into nine square slices on a dark wooden cutting board. There is a dark red, rimmed plate in the top corner with gold silverware and two cups of tea in decorated tea cups.

How do you store a Gingerbread Loaf?

Store your gingerbread loaf in an airtight container on the counter. Storing it this way will keep the bread moist and delicious for up to a week!

Does a gingerbread loaf need to be refrigerated?

Gingerbread doesn’t need to be refrigerated! In fact, while storing your gingerbread in the refrigerator may prolong its life for a couple of days, it’ll also dry it out a bit, so we actually recommend storing your gingerbread on the counter.

Can a gingerbread loaf be frozen?

Yes! Feel free to freeze your gingerbread for up to 3 months. You can do this in one of two ways:

  • Freeze the whole thing – once cool, wrap the entire gingerbread loaf in plastic wrap, then slide it into a large freezer safe bag or airtight container. To thaw, simply place the gingerbread (still wrapped in a container) in the fridge overnight.
  • Freeze individual portions – let your gingerbread cool, then go ahead and cut it into individual servings. Wrap each serving in plastic wrap and store them in a plastic freezer-safe bag or airtight container. To thaw, let an individual piece sit at room temp for an hour or so or in the fridge overnight.
Slice of gingerbread topped with a dollop of whipped cream and sprinkled with powdered sugar on a maroon rimmed plate with a gold piece of silverware. There is a bowl with whipped cream and a serving spoon and a cup of tea in the background.
Q Why does my gingerbread loaf sink in the middle?
A

There are a couple of reasons that your gingerbread may sink. If the gingerbread is underbaked, it’s more likely to sink in the middle as it cools. Another possible reason for sinking is making the batter too far ahead of baking – if the raw batter sits for too long before going into the oven, the baking soda may start to react with the other ingredients too quickly, making it so that it can’t do its job while in the oven.

Q What the best way to keep gingerbread moist?
A

The easiest ways to ensure moist, delicious gingerbread are to keep it from overbaking and to store it in an airtight container on the counter.

Q Can this recipe be made dairy free?
A

It can! To make this gingerbread recipe dairy free, simply sub the regular butter for a non-dairy butter substitute (ghee would be my favorite, followed by coconut oil).

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Gluten Free Gingerbread

By: Amber Goulden
4.2 — Votes 5 votes
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 9 Servings

Ingredients  

  • cups (186 grams) all-purpose or GF flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • cup (139 grams) brown sugar lightly packed
  • 4 tablespoons butter melted
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • cup (153 grams) molasses
  • cup hot water
  • Powdered sugar and whipped cream for topping

Instructions

  • Preheat the oven to 350°F and grease an 8×8 metal baking pan, then set aside.
  • Add the flour, baking powder, baking soda, salt, and spices to a medium-sized bowl and stir to combine.
  • Add the brown sugar, butter, eggs, vanilla extract, and molasses to a large bowl and whisk until the eggs are fully incorporated. Then, whisk the hot water into the mixture.
  • Add the flour mixture to the bowl with the wet ingredients, and whisk until you can no longer see any flour, and the batter is free of any lumps.
  • Pour the batter into the greased baking pan, then bake for 20-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool for at least 30 minutes, then dust with powdered sugar and serve with a dollop of whipped cream.

Recipe Notes

  • Egg-free: swap each egg with a ¼ cup of plain Greek yogurt.
  • Dairy-free: use a dairy-free butter substitute in place of the regular butter.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating




  1. Emilie says

    Emilie —  12/30/2016 At 11:43

    Made this recipe for Christmas and it was raved about! I did add Vanessa Barajas’ mascarpone goat cheese frosting as a topping for those that wanted it and together they are divine! Great recipe; thank you for sharing it!

    • Cassy says

      Cassy —  01/02/2017 At 08:02

      I’m so glad you liked it!!

  2. Alex says

    Alex —  03/29/2017 At 05:17

    This was so yummy! I made it to accompany a “breakfast for dinner” and it was a hit. It took a bit longer in the oven (about 50 minutes) but I used coconut oil so that can be why. I also added a paleo cinnamon vanilla glaze for an extra shine, so delicious!

    I plan on making this again for Easter weekend!

    • Cassy says

      Cassy —  05/02/2017 At 06:05

      YUM!!!

  3. Cathy says

    Cathy —  10/12/2022 At 18:32

    how is this gluten free? It uses all purpose flour in the ingredients

    • Melissa Guevara says

      Melissa Guevara —  10/13/2022 At 12:30

      Hi Cathy, we’re so sorry that was confusing! All of our recipes are formulated gluten free (we used King Arthur’s Measure for Measure in this recipe) and can also be subbed with AP flour. We’ve updated the recipe card to offer both options. Thank you for asking for this clarification! -Team FF

  4. Ann says

    Ann —  10/14/2022 At 08:15

    Do you use unsalted butter in this recipe?

    • Melissa Guevara says

      Melissa Guevara —  10/17/2022 At 12:44

      Hi Ann! We used salted butter. -Team FF

  5. Keri says

    Keri —  10/29/2022 At 13:34

    I see molasses listed in the ingredients but not in the instructions. Do you add with the other wet ingredients, or last with the water? Thank you!

    • Melissa Guevara says

      Melissa Guevara —  10/31/2022 At 10:48

      Good catch, Keri! We are so sorry about the confusion! Yes, the molasses goes in with the wet ingredients. We’ve updated the copy and recipe card to reflect. Thanks for letting us know! -Team FF

  6. Kim Ludeman says

    Kim Ludeman —  12/06/2022 At 14:25

    Is it possible to use coconut sugar instead of brown sugar??

    • Melissa Guevara says

      Melissa Guevara —  12/07/2022 At 14:03

      Hi Kim, we haven’t tested this recipe with coconut sugar. It might work, but please let us know if you try! -Team FF

  7. Fernanda Galvez says

    Fernanda Galvez —  12/09/2022 At 06:02

    4 stars
    Hi! Love you content, and really appreciate that your recipes are gluten free! I made this yesterday, would highly recommend decreasing the amount of molasses! It overpowered the other flavors at 1/3 cup. I would say a scant 1/4 cup at most in my opinion. The consistency was nice and springy. Mine rose a ton in the middle so I think it could also do with slightly less leavening powders (baking soda/powder). I used King Arthur cup for cup.

    • Melissa Guevara says

      Melissa Guevara —  12/09/2022 At 09:30

      Thank you so much for sharing your thoughtful feedback with us, Fernanda! We will take those recommendations into consideration. -Team FF