This vegan gingerbread loaf is a nutritious version of the classic holiday treat, made without any dairy, eggs, gluten or oil. Filled with wholesome ingredients, it makes the perfect Christmas morning breakfast or edible holiday gift!
The baking season is upon us my friends, so we're getting right down to business today and whipping up a healthified version of gingerbread.
I know gingerbread/gingersnaps can be hit or miss for some people, but for me, they're my fave. I love the dark caramel flavors from the molasses, the spicy notes from the ginger and nutmeg, and when combined in a tender vegan loaf, it's holiday perfection.
I created this vegan gingerbread loaf in anticipation of the holiday season, but also because I've been having so much fun playing around with my quinoa almond flour bread recipe! I've discovered that this bread is incredibly customizable and with a few tweaks can turn into something completely different.
I've discovered that this bread is incredibly customizable and with a few tweaks can turn into something completely different. Expect lots more healthy quick breads coming your way next year!
The base is a combination of blanched almond flour, quinoa flour, arrowroot powder, coconut flour, and flax.
For this recipe, I used the super fine almond flour from Bob's Red Mill and it was amazing! When I first went gluten-free, Bob's only carried coarse almond meal which doesn't behave the same in recipes as a finely ground almond flour like this one. So when I saw that they came out with a finer flour made from blanched almonds, it's been my go-to ever since.
The beauty of almond flour is that it adds a tremendous texture to baked goods. It's not only light and nutty in flavor, but since it's a little higher in fat, it helps baked goods stay tender and moist, which exactly what you want in a loaf like this.
Once you have your dry base all mixed up (I reduced the flax and added some coconut sugar for a bit more sweetness), we move on to our wet ingredients.
I looked at my pumpkin quinoa bread and really only made a few small changes. I swapped the eggs and used the vegan egg replacer from Bob's Red Mill, which made the loaf even more dense and delicious. Then to give it that classic gingerbread flavor, I added in molasses in place of the oil and some of the syrup, and of course, changed to spices to dial up the intensity.
So simple! Which is precisely our kind of recipe, isn't it?!
If you've been searching for something to serve for a holiday brunch, or even gift to a friend or coworker, you've gotta try this loaf. It's one of those recipes that tastes decadent, will fool everyone into thinking they're eating “regular” gingerbread, when in fact, they're munching on something that is clean and healthy.
Not to mention, it makes a pretty fabulous weekday breakfast too!
With one slice hovering around 3 grams of protein and 2 grams of fiber, it's going to fill you up and keep you fueled!I've actually been making it for a few months now and have two slices almost every morning for breakfast. I toast it up, slather it with peanut butter and a dusting of hemp seeds, then serve it with sliced green apple and my pumpkin spice matcha latte. It's amazing.
I've actually been making it for a few months now and have two slices almost every morning for breakfast. I toast it up, slather it with peanut butter and a dusting of hemp seeds, then serve it with sliced green apple and my pumpkin spice matcha latte. It's amazing.
But you also can't go wrong with my homemade Nutella… Gingerbread + chocolate = match made in heaven.
Happy holiday baking, my friends!
More Gingerbread Recipes to try
- Fluffy Gingerbread Pancakes
- Healthy Gluten-Free Gingerbread Cake
- Gluten-Free + Vegan Gingerbread Cookies
- No-Bake Gingerbread Energy Balls
- Gingerbread Quinoa Breakfast Cookies
- Fluffy Gluten-Free Gingerbread Waffles
Vegan Gingerbread Loaf
- 1 1/2 cups blanched almond flour
- 1/2 cup quinoa flour
- 3 tablespoons coconut sugar
- 2 tablespoons arrowroot powder
- 1 tablespoon flaxseed meal
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3 vegan eggs made from 3 tablespoons vegan egg replacer + 6 tablespoons water
- 1/2 cup pumpkin puree
- 3 tablespoons molasses
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Raw turbinado sugar for sprinkling
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine.
- In a separate bowl, whisk together vegan egg replacer with water. Let stand for 30 seconds then add this, along with the remaining wet ingredients into the dry ingredients and stir together. It will feel as though the mixture is too dry, but keep stirring and it will come together.
- Transfer batter to prepared loaf tin, sprinkle with turbinado sugar and bake on the center rack for 40 - 45 minutes (mine took 40) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
This post was sponsored by Bob's Red Mill, who is an amazing company that produces a huge variety of healthy producuts. Thank you for supporting the companies I believe in!
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