Gluten Free Gingerbread Loaf
by: claire cary
This gluten free gingerbread loaf is moist, full of flavor and made in one bowl. It's topped with a simple cream cheese frosting and perfect for all of your holiday baking needs! Plus, it can easily be made dairy free.
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10
Ingredients
Wet
- ½ cup room temperature butter
- ½ cup granulated sugar see notes
- ½ cup molasses
- ½ cup apple sauce
- 2 large eggs
- 2 teaspoons vanilla
Dry
- 2 ½ cups GF all purpose baking flour I used Bob's Red Mill 1:1
- 1 teapsoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon salt
Frosting
- 4 ounces plain cream cheese at room temperature
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9x5 loaf pan with parchment paper and set aside.
- Add the softened butter to a large bowl with the granulated sugar and beat for 30 seconds-1 minute.
- Beat in all remaining wet ingredients.
- Beat in the dry ingredients, making sure to spoon and level the flour.
- Mix just until combined, then add to the prepared pan and spread the top until smooth.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then lift out and place on a wire rack to cool completely.
- Meanwhile, add the room temp cream cheese to a bowl and beat for 30 seconds with an electric mixer.
- Beat in the vanilla and powdered sugar until smooth. If it's too thin, add in a splash of milk to thin it out to your desired consistency.
- Once the loaf has cooled completely, spread the frosting on top.
- Top with crushed walnuts and cinnamon and enjoy!
Notes
I used regular white sugar, but any kind of granulated sugar will work here. Coconut, light brown or dark brown.
You can use dairy free or regular cream cheese/butter for this recipe..
Serving: 1slice / Calories: 304kcal / Carbohydrates: 58g / Protein: 5g / Fat: 15g / Saturated Fat: 5g / Fiber: 3g / Sugar: 32g
