Gluten Free Gingerbread Loaf
Gluten free gingerbread loaf is the ultimate cozy treat, offering a bold, warming kick of ginger in every bite. Made with a rich blend of spices, a hint of molasses, and a touch of sweetness.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course bread, Cookies and Cakes, Dessert, Snacks
Cuisine gluten free
- 110 g butter, soft
- 100 g brown sugar
- 50 g white sugar
- 2 medium eggs
- 60 g apple sauce
- 65 g fancy molasses
- 35 g golden syrup or maple syrup
- 15 g olive oil
- 100 g hot water
- 50 g tapioca starch
- 80 g white rice flour
- 90 g sorghum flour
- 40 g oat flour
- 1 tsp baking powder
- 3 g psyllium husk powder
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- !/8 tsp salt
Cream Cheese Frosting
- 110 g cream cheese
- 220 g icing sugar
- 1 tsp orange zest
Preheat the oven to 350F
To an 8x5 inch loaf pan add a strip of parchment paper the width of the pan, leaving extra to hang over the sides for handles. Cream butter and sugars for 1 to 2 minutes until light and creamy, then beat in the eggs until just combined. Whisk in apple, molasses, syrup, oil and hot water.
Whisk all the flours, baking powder, psyllium husk powder, spices and salt.
To the wet batter - the butter and sugar mix, gradually whisk in the dry ingredients until well combined.
Pour the batter into the prepared loaf tin, and place into the oven.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Remove from the oven and allow the loaf to cool in the tin for about 15 minutes. Place the gingerbread on a cooling rack to cool completely before adding the topping.
Keyword gingerbread, gluten free gingerbread, gluten free recipe, loaf pan gingerbread