This Gluten-Free Gingerbread Loaf has a moist, tender crumb and is richly flavoured with warm spices which are evocative of the festive season. Molasses gives the cake a rich colour and adds depth of flavour as well as providing moisture which means the cake keeps well for at least five days. And as the loaf is baking, the spicy aroma is tantalisingly irresistible!
Recipe inspiration: this recipe has been adapted from one by Delicious Magazine UK.
You will love this Gluten-Free Gingerbread Loaf because:
- It is made from ingredients that are readily available in the supermarket.
- This is a moist loaf cake; unlike some gluten-free cakes, it stays moist for days. In fact, it is even better on the second day as the flavours develop and have time to blend.
- Whilst this cake captures the spirit of Christmas, I also enjoy it throughout the year as the warm spices are temptingly aromatic and comforting throughout all the seasons.
- This is a traditional Gingerbread Loaf – but made gluten-free so that more people can enjoy it.
- A tangy lemon icing/glaze is the finishing touch and beautifully complements the spices.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter – we use unsalted butter, as that way, you can control the amount of salt in the Loaf.
Light brown sugar – for sweetness and gentle caramel flavour.
Molasses – a by-product of sugar production. We use unsulphured sugarcane molasses, not Blackstrap molasses. It gives the Gingerbread Loaf its distinctive colour and flavour and a pleasant moist, stickiness.
Milk – to add moisture. Dairy, soy or nut milk will work fine.
Eggs – we use large, free-range eggs.
All-purpose/plain gluten-free flour – I have used a commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.
Bicarbonate of soda/baking soda – this acts as a raising agent. It is not the same as baking powder.
Ground ginger, cinnamon, and cloves – these warm spices add terrific aroma and flavour. Always ensure that your spices are fresh, as their flavours dull with time.
Salt – a small amount of salt in baking adds flavour. We use coarse kitchen cooking salt, not fine table salt.
Powdered/icing sugar – to make the lemon icing. Check that it is gluten-free.
Freshly squeezed lemon juice – we use the juice to mix with the powdered/icing sugar.
Step by step instructions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare dry ingredients:
Sift the flour, baking soda, spices and salt into a large bowl and make a well in the centre.
2 – Prepare wet ingredients:
In a small saucepan, add the molasses, brown sugar, and butter. Stir until the butter has melted and the sugar dissolved. Remove from the heat.
Add the milk to the butter mixture and stir. Allow to cool for a few minutes, until lukewarm. Whisk the eggs into the butter mixture and mix until well combined.
3 – Combine the batters:
Pour the wet ingredients into the centre of the dry ingredients and stir until just combined and you have a smooth batter.
4 – Add the mixture to your tin and bake:
Pour the mixture into your prepared tin and give the tin a gentle tap to remove any air bubbles.
Place in your preheated oven and bake. Don’t open the oven door until the 45-minute mark. After this time, check the doneness of the cake with a skewer.
Allow to cool for 10 minutes in the tin before lifting out and cooling on a wire rack.
When the Gluten-Free Gingerbread Loaf is cold, mix the icing/powdered sugar and lemon juice to a spreadable consistency and add to the top of the cake.
Tips for success and FAQs:
As the spices are such an important element in this Gingerbread Loaf, for the best flavour, it is essential that they be fresh. Spices lose flavour and aroma as they age.
You certainly can. In fact, the flavours are even better on the second day.
To begin, use a piece of kitchen paper to thoroughly grease the base and sides of the tin. Butter is more effective than oil for this purpose. It adheres better to the baking paper, helping keep it in place. Then, cut a strip of baking paper to fit the base and go up the longer sides of the tin, with enough to have a small overhang, just enough for you to grip to lift the loaf from the tin. Leave an overhang of about 2 ½ cm (1 inch) on each side and trim the paper if necessary. Make sure the two small ends of the tin are greased with butter, so there is no risk of the loaf sticking. If you are unsure of your tin, cut two smaller pieces of baking paper to fit the ends and press them firmly to fit against the base paper.
Store the loaf in an airtight container in a cool, dry location. The loaf will stay moist for 5-6 days. The flavours are even better on the second day as they have time to develop and blend.
Yes, it will freeze well for up to 3 months. Wrap the cooled loaf in clingwrap and then in foil or put in an airtight container to prevent freezer burn. If freezing slices of the Loaf, be sure to separate them with cling wrap or baking paper so they don’t stick together. Return to room temperature for serving. Be sure to label and date the container as frozen objects are sometimes difficult to identify.
Yes, you can. I used an 8 mini loaf tin, with a cavity size of 3.28 x 2.5 inches (8 x 6 cm). The mini loaves will need to be baked for 30-32 minutes. Follow the recipe otherwise, as written.
Serving suggestions:
Serve the Gluten-Free Gingerbread Loaf with a simple lemon icing as in the recipe, or with a dusting of icing/powdered sugar if you prefer.
The loaf is perfect served for a festive brunch, taken to potlucks, packed into a lunchbox or anytime with a tea or coffee.
Few foods are more evocative of the festive season than my Gluten-Free Gingerbread Loaf. Full of warm spice and the robust flavour of molasses, you will love the aroma which fills the air as the Loaf bakes.
Alex xx
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Gluten-Free Gingerbread Loaf
Equipment
- 9 x 5 inch loaf tin (24 x 13 cm)
Ingredients
For the Gingerbread Loaf:
- 175 g (⅔ cup + 3 tsp) unsalted butter
- 175 g (¾ cup + 1 tbsp) light brown sugar
- 175 g (½ cup + 2 tsp) unsulphured molasses – not Blackstrap
- 200 ml (¾ cup + 1 tbsp) milk
- 2 large eggs – beaten
- 250 g (1 ⅔ cups) all-purpose/plain gluten-free flour See Note 1
- 1 ½ teaspoon bicarb/baking soda – not baking powder
- 1 tablespoon ground ginger See Notes 2 and 3
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon coarse sea salt
For the Lemon Icing:
- 250 g (2 cups) powdered/icing sugar
- 10 teaspoon freshly squeezed lemon juice
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 160 degrees C (320 F).
- Grease and line a 9 x 5 inch (24 x 13 cm) loaf tin with non-stick baking paper. Leave a little overhang for easy removal, but not too high, or the baking paper might fold onto the batter.
- In a small saucepan, add the molasses, brown sugar and butter. Stir until the butter has melted and the sugar has dissolved. Remove from the heat.
- Add the milk to the butter mixture and stir. Allow it to cool for a few minutes – until lukewarm.
- Whisk in the eggs into the butter mixture and mix until well combined.
- In a large bowl, sift in the flour, baking soda, spices and salt. Make a well in the centre.
- Pour the wet ingredients into the centre of the dry ingredients and stir until just combined and a smooth batter has been achieved.
- Pour the mixture into your prepared tin – it will be quite liquidy – and give the tin a gentle tap to remove any air bubbles.
- Place in your preheated oven and bake – don’t open the oven door until the 45-minute mark. After this time, check the doneness of the cake with a skewer – mine takes between 45-55 minutes.
- Allow to cool for 10 minutes in the tin before lifting out and cooling on a baking rack.
- Once cool, mix the powdered sugar and lemon juice – add more powdered sugar and juice, if necessary, to achieve the desired thickness. Top the cake with the icing and allow it to set before slicing.
Notes
- All-Purpose Flour: we use a good quality commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Ensure the flour blend you use contains either xanthan or guar gum to stabilise and provide structure to the recipe. We use and recommend Bob’s Red Mill 1 for 1, Orgran and Well Good Flour.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Spices: ensure your spices are within date, as the flavours do dull over time.
- Storage: place the loaf in an air-tight container and store in a cool, dry location. The loaf will stay moist for 5-6 days.
- Freezing: after the loaf has cooled completely, slice. Separate each piece with some baking paper and wrap it in clingfilm. Store the slices in an airtight container for up to 3 months. The Gingerbread Loaf is better frozen without the icing.
- Recipe inspiration: this recipe has been adapted from one by Delicious Magazine UK.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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