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
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
Nutrition
58 comments
Ohh I just love ice skating in the winter! If it’s going to be cold AF, might as well enjoy it! 🙂 Love love the look of this loaf!
Agreed! Just have to embrace the cold 🙂 Hope you get a chance to try this one!
Best way to store this for gifting?
I would wrap it in a cling wrap without the drizzle (to add later), or in an air-tight container if you’re gifting it right after you bake it!
Thank you!
I love Australia!!! I lived there for 4 months and loved every second of it. ENJOY! Thanks for posting this gingerbread recipe- I use molasses and maple syrup like nobody’s business this time of year 😉
Amazing!! I can’t wait to go back. Agreed on the molasses and maple syrup this time of year 🙂 Enjoy!
thank you soooo much for including a GF option here!
You are so welcome!
Going to make this for a vegan after church get together – so happy you gave us the vegan recipe, too! and my grown daughter is GF, so win win!!!
Perfect! I hope everyone loves it!
Made this last night to share with my bookclub this evening and it turned out wonderful! I found my toppings didn’t stick very well so I’d maybe add them to the batter before baking next time. Crystallized ginger would be a lovely addition as well. Love that there’s minimal sugar involved yet its still sweet and delicious! Will absolutely be baking this again for Christmas.
So happy to hear that! Let me know how it goes with the topping on the inside – so curious! Enjoy 🙂
…. just made this, as well as about 6 other of Monique’s simple healthy recipes. The only change I made was add a whole thumb of fresh ginger and skip the topping. I follow her on instagram because her ethos is similar to mine . Healthy, happy and fit! Looking forward to “Ambitious Home”.
Thanks so much, Karen! I’m so glad you’ve been enjoying these recipes and can’t wait to share Ambitious Home, too 🙂
Loved this! Just made it last night. Your website is great and I’m so happy to have found your website – lots of great ideas.. Congrats! Keep up the great job. Also, just wanted to mention as FYI, your instructions omit using the vanilla, but it is on the ingredient list. I just added it to the wet ingredients.
I’m so happy to hear that, Samantha! And thank you for the catch – I’ll edit the instructions right now 🙂
Could a flax egg be subbed for the regular egg?
oops! disregard–I see your note at the bottom of the recipe! Yay!
Woohoo! 🙂
It’s true, my house did smell amazing, and that loaf didnt stand a chance. LOve the subtle sweetness, i’m making this again tomorrow to bring to a christmas brunch… thanks!
Amazing! So happy to hear that!
Brought this to work today & everyone loved it! Will be making more for gifts today 🙂 Thank you & Merry Christmas!
So happy to hear that! Merry Christmas to you, too 🙂
Made this for work’s Christmas party. One of my colleagues doesn’t really like cake, but said she loved this! Fab recipe as always 🙂
So happy to hear that!
Made this loaf and it turned out great! I am a fan of everything gingerbread-y, and this recipe totally satisfies my love for it. It’s not too sweet so the molasses really shines through in this. Thank you for yet another awesome recipe, Monique!
Amazing! I’m so happy you enjoyed this one, Jenna 🙂 Happy holidays!
I would love to pin this recipe but can’t due to ads blocking the bar to save. Looks really good.
Can’t wait to try this recipe, looks amazing! Any suggestions on what I could use in place of the coconut oil in both the bread and the glaze? Would olive/canola oil work for the bread and perhaps shortening/butter for the glaze?
Made these yesterday and they came out absolutely perfect and delicious! I substituted olive oil for the coconut oil in the bread recipe and used shortening for the glaze. Made 2 mini loaves, one for gifting and another for devouring! Absolutely yum and love that it’s healthy too! Great recipe!
Amazing! Love the idea of gifting this. Glad you enjoyed!
Also yes olive oil works in the bread, and butter will work in both! 🙂
Could coconut milk be a substitute for Almond milk if I want to make it nut free?
Yes any milk should work!
Hi! Does this need pastry flour, or could I use all-purpose or Whole Wheat Flour?
Hi! All purpose will work great!
This is a wonderful quick bread. But I especially love what you did with the top! So festive.
Isn’t it fun? Perfect for the holidays 🙂
I baked this loaf and my whole family and my friends loved it, so much so that one of them even asked me for the recipe! They could not believe that it was sugar-free and whole wheat. I made this bread with half and half whole wheat and all purpose flour instead of whole wheat pastry flour, and coconut milk instead of almond, and it worked well. It rose well and the texture was lovely – moist and fluffy, not dense at all. I will likely be baking this again during the holidays!
Amazing! So happy to hear that. Love this one for the holidays 🙂
Hey Monique,
I can’t seem to find whole wheat pastry flour in my local supermarkets, would wholemeal flour work the same?
Thanks 🙂
Yes I think that should work fine! You may just need to add a little more oil or milk!
Made this cake GF and vegan – it looked great but then sunk after removing from the oven – baked at 360 for 45 mins as it was sticking to my cake tester… sad as I am having too may chores to take care of this time of the year. any ideas why?
Hi Sue! Gluten free and vegan breads don’t tend to rise as much as regular breads. If you tried to make BOTH gluten free and vegan, you may need to reduce the liquid. Can I ask what gluten free flours you used? It also sounds like if it was sticking to your cake tester it means it’s not done.
AMAZING! I added a bit of ginger to the icing and it was delicious. And the cake as is (original recipe) is perfect!
Perfect! So glad you liked it 🙂
Turned out beautifully!! I did mostly whole wheat flour and added some white flour since I didn’t have the whole wheat pastry flour!
So happy to hear that!!
This recipe is delicious. I baked the batter in the Nordic Ware cozy village houses bakeware pan. After they had cooled, I dusted the little gingerbread houses with confectionery sugar. Everyone that tasted them raved.
Love that!!
This has EXCELLENT gingerbread flavor but came out a little dry. I omitted the topping (didn’t have white chocolate) but still enjoyed the flavor! It’s a perfect little treat this holiday season!
Happy you enjoyed the flavor, and thanks for the feedback! You might like this one, too 🙂
Excellent. I used it for the cake of Peach Gingerbread Skillet Cake. Instead of using a loaf pan, I used and iron skillet. Added 1/4 cup butter and 1/4 cup brown sugar to iron skillet. Melted butter. Added sliced fresh peaches (skin on) in a pleasing arrangement. Added the batter on top. Baked 350 for 25 minutes. Cool 10 minutes before inverting on a cooling rack with cookie sheet below to catch drips. A few small changes to your recipe: I used olive oil instead of coconut oil and I added 2 tsp of vinegar to my soy milk to sour it. Thanks for a great recipe.
Glad those swaps worked out well!
Can I use regular molasses instead of blackstrap?
Yes, that would work too!
Hi Monique! Could I use unsulfured molasses in this bread? And if so, does that change the amount of maple syrup? Thank you!