Healthy Gingerbread Loaf

I first published this wonderful holiday recipe back in 2017 and I still make it time and time again. With endless amounts of cookies in our lives this time of year I always like to come back to my other favorite baked goods: muffins and breads!

This gorgeous healthy gingerbread loaf is dairy free, filled with whole grains, and packed with true gingerbread flavor. I, of course, have to get a little extra with fun toppings, so I decided to go with melted white chocolate, sweet & tart dried cranberries, and crunchy pistachios.

Let me just say that every bite is a DREAM. This one’s perfect for your holiday brunch table or any time you’re looking for a little breakfast treat or snack. I have plenty of options to customize it too, and it can easily be turned into muffins. Get ready to fall in love!

Everything you’ll need to make the best healthy gingerbread loaf

This beautiful and easy gingerbread loaf is filled with perfect gingerbread flavor and wonderful, cozy spices. I added a fun topping to make it extra festive, too! Here’s what you’ll need to make it:

• Flour: we’re using whole wheat pastry flour for a boost of whole grains and fluffy texture.
• Spices: this loaf is filled with cinnamon, ground ginger, and ground cloves for that delicious spiced flavor.
• Coconut oil & milk: you’ll need a little coconut oil and milk of choice to add moisture to the bread.
• Sweetener: both blackstrap molasses and maple syrup give the bread the perfect amount of sweetness. Don’t skip the molasses, it’s what gives the loaf that true gingerbread flavor!
• Egg: you’ll need 1 egg in this recipe.
• Baking staples: don’t forget the baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
• For the festive topping: I love adding a drizzle of melted white chocolate (just white chocolate chips melted with coconut oil), plus dried cranberries and pistachios.

Can I make it vegan or gluten free?

Yes, this gingerbread loaf can be made both vegan and gluten free if you’d like!

• To make vegan: simply swap the egg for 1 flax egg. Learn how to. make a flax egg here! Then be sure to use dairy free milk and dairy free chocolate for the topping.
• To make gluten free: swap the whole wheat pastry flour for 1 cup almond flour, 1 cup gluten free oat flour, and 1 teaspoon apple cider vinegar.

Have fun with different toppings

I love the festive look of the white chocolate, pistachios & cranberries, but I think an orange cream cheese frosting or an orange glaze would be to die for! Try out the glaze from this bread recipe.

Turn this gingerbread loaf into muffins

You can either make my Healthy Gingerbread Muffins recipe or use this loaf recipe and divide the batter between 12 greased muffin liners. Bake them up for 20-25 minutes or until a tester comes out clean!

Freeze it for later

This gingerbread loaf freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable container or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to enjoy. You can also feel free to freeze individual slices for a quick on-the-go treat.

See how to make the healthy gingerbread loaf here

More amazing bread recipes you’ll love

• Peanut Butter Lover’s Banana Bread
• Healthy Pumpkin Bread with Maple Glaze
• Paleo Cranberry Orange Bread
• Healthy Chocolate Brownie Banana Bread
• Coconut Double Chocolate Pumpkin Bread

Get all of my bread recipes here!

I hope you love this healthier gingerbread loaf. If you make it be sure to let me know by leaving a comment below and rating the recipe. Enjoy, xo!

Healthy Gingerbread Loaf

4.85 from 13 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

ServesServes 10 slices

The best healthy gingerbread loaf made with whole wheat flour, rich molasses, and plenty of warming spices. Top with a lovely white chocolate glaze, dried cranberries and pistachios for the ultimate treat! This gingerbread loaf will make your house smell amazing and is perfect for brunch.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• ¼ cup coconut oil, melted and cooled to warm
• 1/4 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1 egg, at room temperature
• 1 teaspoon vanilla
• ¾ cup unsweetened vanilla almond milk (any milk will work)
• Optional: Coarse sugar or sparkling sugar, for sprinkling on top
• For the glaze:
• 2 tablespoons white chocolate chips
• 1 teaspoon coconut oil
• For the topping:
• 2 tablespoons dried cranberries
• 2 tablespoons shelled pistachios

Instructions

• Preheat oven to 350 degrees F. Line an 8x4 loaf pan with parchment paper.
• In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
• In a separate bowl, add coconut oil, maple syrup, molasses, egg, vanilla and almond milk. Whisk together until smooth and well combined. 
• Add dry ingredients and mix until just combined. Pour batter into loaf pan. Sprinkle with a little coarse sugar (this will create a beautiful loaf and a delicious crunch on the outside). 
• Bake loaf for 35-45 minutes or until tester comes out clean. in pan 10-15 minutes before removing and to a wire rack to finish cooling completely.
• To make topping: Add white chocolate chips (or regular chocolate chips) and coconut oil to a small bowl and microwave in 30 second increments until chocolate is smooth and melted. You can also melt it in a small saucepan over very low heat.
• Drizzle over the cooled loaf and top with dried cranberries and pistachios. Cut into 10 slices.

Recipe Notes

To make gluten-free: Use 1 cup almond flour, 1 cup gluten free oat flour and 1 teaspoon apple cider vinegar instead of the whole wheat pastry flour. Bake as directed above.

To make vegan: I think using a flax egg (1 flaxseed meal + 3 tablespoons water) would work well!

Nutrition

Serving: 1sliceCalories: 194calCarbohydrates: 28gProtein: 2.8gFat: 14.6gSaturated Fat: 6.1gFiber: 2.9gSugar: 8g