Delicious Easy Spiced Gingerbread Loaf – (Gluten-Free)
The aroma of warm spices and the rich sweetness of molasses are the essential components of this Delicious Gluten-Free Spiced Gingerbread Loaf. This moist, quick bread, with a drizzle of icing topped with crunchy pecans, is best enjoyed during the holiday season as a cozy winter indulgence or as a heartwarming slice any time of the year!
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 15 Minutes
- Yield: 10 Slices
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups all-purpose gluten-free flour blend. I used Cup4Cup.
1 1/2 teaspoon baking soda – I used Bob’s Red Mill All Purpose Gluten Free Flour
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/2 cup blackstrap molasses
1/2 cup warm water
2 eggs at room temperature
2 teaspoons pure vanilla extract
Butter to grease the pan
Instructions
Step-by-Step Instructions for Gingerbread Quick Bread
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray and line the bottom with parchment paper. Set it aside.
2. Mix the Dry Ingredients – Whisk the flour, baking soda, cinnamon, ginger, cloves, salt, and allspice in a medium bowl. Set aside.
3. In a large microwave-safe bowl, melt the butter completely in the microwave. You can also melt it on the stovetop.
4. Add the brown sugar and molasses to the melted butter and mix until the sugar is dissolved.
5. Stir in the warm water, followed by the eggs. Mix the mixture in the mixing bowl until it’s smooth and well combined.
6. Gradually add the flour mixture to the wet ingredients in a large bowl, stirring until everything is thoroughly incorporated and you have a smooth batter.
7. Transfer the gingerbread loaf batter to the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50 or until a toothpick inserted into the center of the loaf comes out clean. Check every two minutes after the 50-minute point to prevent a dry gingerbread.
9. Once done, remove the gluten-free gingerbread loaf from the oven at the end of the baking time and let it cool in the loaf pan on a wire rack for about 10 minutes.
10. Prepare the icing by whisking the confectioners’ sugar and milk until you have a smooth and pourable consistency.
11. Carefully remove the gingerbread loaf from the pan and place it on the wire rack. Run a sharp knife around the exterior of the bread.
12. Drizzle the icing over the top of the loaf. If using, sprinkle the chopped pecans on top!
13. Allow the icing to set before slicing the gingerbread loaf.
14. Once the icing is set, slice the loaf and serve.
Icing Recipe for Gingerbread
1 ½ cup confectioners sugar
2-3 tablespoons whole milk
2 tablespoons chopped pecans
Whisk until smooth!
Notes
1. Please note that baking times for this gluten-free gingerbread loaf can vary, so keep an eye on it as it bakes. The toothpick test is a good indicator of doneness.
2. Add 1/2 cup dark chocolate chips to this recipe for a Chocolate Gingerbread Loaf
3. To store, wrap the Gingerbread loaf in plastic wrap or place it in an airtight container. It can be stored at room temperature for 3-4 days. I store all quickbreads tightly wrapped in the refrigerator.
4. To freeze the loaf, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. You can also freeze in individual slices. I wrap individual slices in parchment paper and place them in a freezer-proof, airtight bag.