Gingerbread Loaf
A delightful gluten-free gingerbread loaf filled with warm spices, perfect for the cozy season.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 1 cup brown sugar
- 1/2 cup molasses
- 3/4 cup buttermilk (or almond milk with vinegar)
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and flouring it or lining it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking soda, ground ginger, cinnamon, nutmeg, and salt until well combined.
- In another bowl, cream the butter and brown sugar together until light and fluffy.
- Add the molasses and eggs to the creamed mixture, mixing until well blended.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, stirring just until combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store the gingerbread loaf in an airtight container at room temperature for up to three days, or freeze for up to three months. You can also customize the recipe with add-ins like nuts, dried fruits, or chocolate chips.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 15g
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