Gluten Free Gingerbread Loaf

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!

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!

Recipe Ingredients

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

• 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

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.

How to Store

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.

Frequently Asked Questions