Grain-free Gingerbread Loaf

Are you ready to try to the best grain-free gingerbread loaf you will ever make? I sure hope so! This grain-free gingerbread loaf will blow your Christmas socks right off! The crust is firm but yielding and the interior of the loaf is soft, moist, and has the perfect crumb. I absolutely love the bold gingerbread flavor that combines molasses with the perfect hint of ground ginger and cinnamon. Top if off with a sweet maple cream frosting and this loaf is as near to perfection as a grain-free gingerbread loaf can get! If nothing else, this loaf will definitely get you in the Christmas spirit!

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Modern Pioneer Recipe

This grain-free gingerbread is a modern pioneer recipe with heritage pioneer roots. Its wholesome and naturally sourced ingredients make it a great recipe for the modern pioneer kitchen. Plus it is allergy-friendly and can be enjoyed by pioneers who have dietary restrictions.

The heritage roots for this recipe comes from the molasses in this gingerbread loaf. Molasses and sorghum were two popular ingredients and sweeteners used by the earlier pioneers. They would make recipes such as molasses stack cakes, sorghum cake, brown bread, and black pudding that all featured hefty helpings of molasses or sorghum syrup.

Blackstrap molasses is a byproduct of when sugar beets or sugarcane is refined into sugar. It actually does contain some health benefits such as being high in many vitamins and minerals. Most notably, blackstrap molasses is a good source of potassium, B vitamins, and iron.

Molasses is also used in many livestock feeds to make the feed more palatable, to add additional vitamins and minerals to the mix, and to keep the feed from being too dusty. Blackstrap molasses is healthy for chickens to have in small quantities as it acts like a vitamin/mineral supplement and can be used to flush toxins and parasites from the body.

We won’t go into the details of that, so let’s get back to the grain-free gingerbread loaf! Like I mentioned earlier, this loaf is allergy-friendly and contains anti-inflammatory ingredients. This gingerbread loaf is…

• grain-free
• gluten-free
• nut free
• refined sugar free
• corn free
• dairy-free

Gingerbread Season!

As far as I’m concerned, right after pumpkin season comes gingerbread season. Or maybe the two overlap. Either way, I’ve got my fill of pumpkin recipes for the time-being and am now moving onto gingerbread and cranberry recipes! Of course, I’ll never get tired of pumpkin pie, but gingerbread recipes can easily compliment pumpkin recipes too.

For me, what makes a gingerbread recipe true gingerbread is if it contains molasses, ginger, and cinnamon. A little additional sweetener is nice too since the molasses flavor is sweet but very bold. While I have many gingerbread recipes still on the list to make, this gingerbread loaf definitely took top priority!

Along with this gingerbread loaf, I am also fond of my gluten-free gingerbread muffins and my grain-free gingerbread cut-out cookies. The gingerbread muffins use oat flour to make a hearty, soft muffin that is bursting with gingerbread flavor. They taste great topped with a sprinkle of powdered coconut sugar or toasted with a slice of butter melted on top them.

Gingerbread cut-out cookies are a classic Christmas time cookie in my house! I always have to make a batch of these grain-free gingerbread cookies in December, usually with Christmas music playing while I’m baking! I’ll admit, I’m not a huge fan of gingerbread people. Instead, I like to make gingerbread reindeer and other Christmas shapes!

With gingerbread season upon us, I can’t wait to get back into the kitchen and start whipping up more gingerbread creations! I think a gingerbread pie is next on the list as well as trying some heritage molasses stack cakes!

Serving & Storing Gingerbread

This grain-free gingerbread loaf makes the perfect side for a cozy meal or can be used as a snack or breakfast! A slice of this loaf would be amazing with a warm cup of holiday tea or homemade hot cocoa! When it comes to serving this loaf, you really can’t go wrong.

What I want to mention though is the topping. It seems to be a traditional practice to put some sort of topping on your gingerbread load. I chose a maple cream frosting topping for my loaf. It turned out amazing! While the loaf is dairy-free, the maple cream topping is not. However, you can feel free to top your gingerbread loaf with any of these amazing toppings:

• dairy-free frosting
• gluten-free white chocolate glaze
• dairy-free creamcheese frosting
• powdered coconut sugar
• garnish ideas: coconut sugar, chopped nuts, chopped cranberries

This gingerbread loaf tastes amazing served plain too! Toast up a slice and add a little butter or your favorite dairy-free butter substitute and it will still be just as tasty and flavorful!

This loaf can be stored at room temperature in an airtight container for 1-2 days. In the fridge, the loaf will last longer stored in an airtight container. It will last 5-6 days stored in the fridge. This loaf can be frozen, however, it is best frozen without any additional toppings added.

Recipe Questions?

What kind of loaf pan should I use?

This grain-free gingerbread loaf can be made in a stoneware loaf pan or non-stick steel loaf pan. I made my loaf in a non-stick steel loaf pan lined with parchment paper. If baking in a stoneware load pan, you may need to decrease the bake time since stoneware bakes products quickly.

You can also make this loaf in a glass loaf pan, the bake time will just be slightly longer. When In doubt, set the bake time for 15-20 minutes short and then check the loaf. If it doesn’t seem firm on the outside and doesn’t bounce back when gently pressed, then it needs to bake for longer.

Will this gingerbread recipe work in a different size loaf pan?

I made my gingerbread loaf in a 8×4″ loaf pan. This recipe can be made in large loaf pans or divided into mini loaf pans. Just keep in mind that the size of the loaf will affect the baking time. Smaller loaves or loaves that are thinner will need less bake time.

Can I use coconut oil in the bread or the frosting?

You can use coconut oil instead of avocado oil in the gingerbread! As for the maple cream frosting, I have not tried making it with coconut oil.

Can I use a flour other than cassava flour?

I have only made this bread using cassava flour. Since cassava flour functions very much like an all-purpose flour, I don’t know if any other grain-free flours would make a suitable substitute.

What sugars can I use instead of coconut sugar?

Any granulated sugar can be used in place of coconut sugar. For another non-refined sugar substitute you can try using maple sugar in this loaf. Coconut sugar has a rich sweetness and is slowly metabolized, making it a healthier sugar to bake with.

Do I have to use bananas in this recipe?

While the recipe does call for bananas, I am fairly positive that you could make this loaf successfully by trying applesauce or cooked sweet potato as a substitute for the bananas. If you do try either of those substitutes, let me know how the loaf turns out!

Can this bread be made egg-free?

I have not tried making this loaf egg free. The eggs help keep the bread together and prevent it from being too crumbly. They also provides protein to give the loaf structure and a nice texture. I don’t know if any egg substitutes would work in this recipe.

Why does my loaf have a dip in the middle?

The dip in the middle of the loaf does not mean your loaf is under baked (unless of course you didn’t bake it for the correct amount of time). Since this bread is so moist it will not rise up into a dome like other bread recipes. The shallow dip just provides a nice spot for a thick layer of frosting!

This grain-free gingerbread loaf is the best grain-free gingerbread I have ever had! It uses simple, wholesome ingredients to make a loaf that has the perfect soft texture and amazing bold flavor! The maple cream frosting just tops things off!

Where to Find the Ingredients

• Otto’s Naturals cassava flour
• Bob’s Red Mill arrowroot flour
• Wholesome blackstrap molasses
• Nutiva coconut sugar
• Chosen Foods avocado oil
• Hain Pure Foods baking powder
• Redmond sea salt
• Pacific oat milk
• Supplies: 8×4″ loaf pan, unbleached parchment paper, hand held beaters

This grain-free gingerbread loaf is allergy-friendly, stems from heritage ingredients, and is super easy to make! The loaf has a nice firm crust but a soft and moist texture inside. The maple cream frosting adds the perfect sweet touch to this already sweet loaf, making it a delectable and cozy snack or breakfast! The bold gingerbread flavor pairs nicely with the sweet, maple topping and will totally remind you of Christmas. I think you should definitely give this grain-free loaf a try this holiday season!

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by Alexa