• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Times
  • About
    • Hire
  • Recipes
    • By Diet
      • GAPS
      • Gluten Free
      • Keto
      • Paleo
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
  • Just Cook
  • Macarons
  • Op Eds
  • Start Here
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mother's Day Brunch
  • All Recipes
  • How To
  • French Macarons
  • About
  • Hire
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    My ultimate gingerbread loaf, insanely easy to bake (and can be GF!)

    Originally Published: Dated: December 15, 2020 Last Updated: Dec 23, 2021 By: Christina

    Jump to Recipe·Print Recipe

    A wonderful loaf with three forms of ginger! This one can easily become gluten-free with a 1:1 gluten-free flour blend. Simple to make - no mixer required. Grab a couple bowls, your best whisk, and bake up a little holiday merriment!

    Gingerbread loaf on tree stump charger, next to slice of gingerbread topped with butter on Christmas plate.

    Quick deets on this gingerbread recipe

    I'm not going to insult your intelligence by explaining the glorious treat that is gingerbread. What I will explain is my friendly advice on how to pack as much beautiful, ginger flavor into your loaf or muffins. How easy it is to make gingerbread minus tons of sugar, and the most important tip to remember when mixing.

    Slices of gingerbread stacked on plate.

    The makings of gingerbread spice

    Ground ginger is obviously the main spice in any gingerbread recipe. But what I find with many recipes online, is they forget the importance of the supporting actors.

    Ground spices for gingerbread on top of flour in a mixing bowl.

    Subtler spices like cinnamon, allspice and nutmeg will get lost if not given a fighting chance. Ginger on its own is simply pungent and lacks nuance, but it truly shines when forced to play nice with others.

    Gingerbread ground spice blend

    • 2 teaspoon ground ginger
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground allspice
    • About ½ teaspoon ground or freshly grated nutmeg
    • ¼ teaspoon ground cardamom (not traditional, but a delicious addition)
    Ground spices on parchment paper.

    Using this as a base, you can create your own gingerbread spice mix and avoid the fillers found in some brands. The spice is delicious sprinkled on oatmeal, added to pancake batter and even shaken over coffee grinds before brewing for a spiced holiday cuppa.

    How to make the ultimate triple-ginger loaf

    My favorite way to bake gingerbread is to go all out by using every form of ginger available. Start with a well-balanced spice blend like the above, then up the ante with fresh and crystallized ginger.

    Gingerbread loaf still in pan on wooden charger.

    Fresh grated ginger. The raw form of ginger can be found in most produce sections, and is ready for action after a quick peel and grate.

    • Hands holding fresh ginger root piece, peeling off skin with small spoon.
    • Peeled fresh ginger root on cutting board.

    Using the edge of a small spoon, scrape away its thin skin. Then grate one to two tablespoons using the small holes of a box grater of microplane. Fresh ginger is best combined with the wet ingredients (it will cause clumping if mixed with the dry ones).

    Crystallized (candied) ginger. This intense, chewy candy is a wonderful way to add a sweet surprise to every other bite. If you can't find crystallized ginger at your local grocer, many specialty stores carry it. I like to fold a couple tablespoons into the batter at the end and garnish the top of the loaf.

    Whole gingerbread loaf on rectangle plate with fresh ginger root and crystallized ginger.

    What to do (and what not to do) when mixing any quick bread

    The method for any quick bread, this gingerbread included, is the wet-dry mixing technique:

    1. Whisk the wet.
    2. Sift the dry.
    3. Mix together.
    4. Bake!
    Two mixing bowls on counter, one with dry ingredients, the other with wet for gingerbread. And small glass container of melted butter.

    Simple, easy and a fun baking project to do with kids. What not to do is to let them go to town with the whisk once the two sets of ingredients are combined. Once the wet and dry ingredients have just come together, stop.

    The batter should be fully incorporated, but will have lumps. I've seen recipes that call for whisking quick bread batters "until all the lumps are gone" Please, don't do this.

    Gingerbread loaf batter in a bowl

    Why not, you say? Wheat flour contains proteins that form gluten (another protein) when exposed to moisture. Too much friction after that happens will lead to too much gluten. Too much gluten is bad for the light and tender loaf business.
    #bakingisscience

    Tips for mixing gluten-free batters

    Now for gluten-free quick breads we're flipping to the other side of the coin. These flours need to be mixed very well. No gluten, so no problem.

    The resting secret. The real key to a gluten-free loaf that bakes up fluffy and doesn't sink upon cooling is in resting. A half hour spent in the pan before baking allows gluten-free batters to stabilize.

    Unlike wheat flour whose proteins form structure-building gluten chains when mixed, gluten-free flours of course don't do this. But allowing starches like rice, corn and sorghum additional time to absorb moisture and gel together, you create a sturdier bake.

    Baking + serving any quick bread

    The rule of thumb I learned in culinary school and still live by, is when the top springs back when lightly touched, it's done. If you prefer to use the toothpick method, don't wait until it comes out clean to take your gingerbread out of the oven.

    Once the crumbs on the toothpick are dry, take it out.

    Why? There will always be a little more baking that happens after you remove your loaf from the oven. I find if you bake until the toothpick comes out completely clean, you've dried out the crumb.

    What about gluten-free? Same. If you let your batter rest, there is no need to bake your gluten-free breads into oblivion and dry them out.

    Cool any quick bread about half of the way in the pan, then use a butter knife to loosen the edges, and carefully turnout. Store any gingerbread bake tightly wrapped at room temperature.

    Gluten-free gingerbread loaf slices on Christmas plate with candied ginger on the side.

    Cutting back on the sugar when baking

    For this gingerbread recipe or any quick bread like my banana bread with sour cream, less sugar doesn't have to mean less flavor. In this recipe the molasses adds a subtle, earthy sweetness, and a little bit of brown sugar balances it out.

    Craving something sweeter? Use up to three-quarters of a cup of brown, muscovado or granulated sugar to sweeten it more. Bake just the same, until the top springs back when lightly pressed in the center. Then glaze it!

    Simple + sweet cinnamon-vanilla glaze

    A simple way to decorate a quick loaf is with an easy vanilla or spiced glaze! Whisk apple cider or milk little by little into a cup of sifted powdered sugar until you get a thick but pourable frosting.

    Apple cider glaze drizzling off a whisk for gingerbread loaf.

    Add flavorings like vanilla extract or cinnamon to your liking. Always pour any glaze onto a cooled loaf, and sprinkle the glaze with ground cinnamon or more candied ginger after drizzling.

    I like to warm my slice and spread it with a little butter, or take it to the next level with a spiced compound butter. Warming the gingerbread a little allows its amazing aromas to release, and softens it slightly.

    Slice of gingerbread on Christmas plate with butter on top.

    That's if there's any leftover from the day I bake it!

    Yours in holiday spice,

    Christina text on Edible Times

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Gingerbread loaf that is low in sugar, and can be gluten free

    Triple Gingerbread Loaf (GF/DF)

    • Author: Christina
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Total Time: About an hour
    • Yield: 1 8" or 9" loaf or 12 muffins 1x
    • Category: Recipes
    • Method: Baking
    Print Recipe
    Pin Recipe

    Description

    Loads of wonderful holiday spices, this one that easily becomes gluten free and dairy free. With three forms of ginger, this gingerbread loaf is quick, easy and perfect for the holidays!


    Ingredients

    Scale

    Dry Ingredients

    • 10 ounces/2 cups all-purpose flour or 10 ounces/2 heaping cups 1:1 gluten-free flour blend like Bob's Red Mill
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 2 teaspoons ground ginger
    • ¼ teaspoon cloves
    • ½ teaspoon allspice
    • ½ teaspoon nutmeg

    Wet Ingredients

    • 3 eggs
    • ¾ cup apple cider (or not-from-concentrate apple juice)*
    • 2 tablespoons molasses
    • 2 ounces/¼ cup/4 tablespoons unsalted butter, melted or avocado oil
    • 2 teaspoons vanilla 
    • 2 teaspoon fresh grated ginger
    • ¼ cup brown sugar, optional (up to ¾ cup sugar if you want it more like a cake)

    Optional

    • 2 tablespoons candied ginger pieces, or candied ginger chopped small

    Vanilla-Apple Cider Glaze

    • 1 cup confectioner's sugar, sifted
    • 1-2 tablespoons spiced apple cider
    • pinch of salt
    • vanilla extract

    Instructions

    Gingerbread Loaf

    1. Grease an 8" or 9" loaf pan*. Preheat oven to 350° F.
    2. In a large bowl, whisk together dry ingredients (or sift them onto parchment for easy clean up).
    3. Peel the skin off a small branch of fresh ginger with the edge of a spoon. Grate about two tablespoons worth using a microplane or on the small holes of a box grater.
    4. In a medium bowl, combine grated ginger with remaining wet ingredients and whisk well.
    5. Combine wet and dry ingredients in one of the bowls. If baking with all-purpose flour, be careful not to over-mix batter, only mix until just combined. If baking gluten-free, whisk vigorously until the batter is well mixed.
    6. Pour batter into loaf pan and smooth top with spatula.  Sprinkle with small pieces of candied ginger and press them in slightly. If baking gluten-free, let batter rest for 30 minutes before baking.
    7. Bake for 40 minutes, just until the top springs back when gently pressed, or for gluten-free until a toothpick comes out nearly clean. Cover loosely with foil if loaf begins to brown before done baking.
    8. Cool in the pan, then turn out onto a plate.
    9. Store covered tightly at room temperature, or wrap and freeze.

    Apple Cider Glaze

    Sift confectioner's sugar into a medium bowl. Add one to two tablespoons of spiced apple cider or milk, and whisk until it smooths out. Whisk in vanilla extract and any spices, if using. Drizzle over cooled gingerbread loaf. 


    Notes

    If you don't mind dairy, you can use milk in place of the apple cider.

    Keywords: gingerbread, gingerbread loaf, gluten-free gingerbread

    Did you make this recipe?

    Tag @edibletimes on Instagram and hashtag it #edibletimes

    Related Posts

    • How to Quick Pickle Jalapeños or Any Vegetable
    • A stack of three peanut butter crisped rice squares surrounded by more on the counter covered in chocolate.
      Peanut Butter Rice Krispie Treats for All, Chocolate Optional
    • Three air-fried, bacon-wrapped asparagus bundles on a white plate.
      The Beauty of Air Fryer Bacon-Wrapped Asparagus
    • Grilled asparagus on a plate with orange segments and balsamic vinegar drizzle.
      Orange-Balsamic Marinated, Grilled Asparagus Recipe
    « Tips on how to bake paleo + paleo chocolate chip cookies recipe
    The easiest way to make coffee macarons a little bit (or a lot) Irish »

    Filed Under: Desserts, Gluten Free, Kids, Recipes Tagged With: quick bread

    Reader Interactions

    Join In Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen and in health. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too.
    So if you the endless scrolling: You can ditch it.
    And if you love collecting reliable recipes, I'm here for you, too.
    To read about me and my food philosophy, follow this.



    4th of July

    • How to make any flavor homemade ice cream
    • How to cook sockeye salmon, or any salmon, to perfect doneness
    • Orange-Balsamic Marinated, Grilled Asparagus Recipe
    • Why I love sugar cookie dough, and for way more than cookies + fruit tart recipe

    Most Popular

    • The Original Pat O'Brien's Hurricane Drink
    • The truth about setting absinthe on fire + how to properly enjoy this notorious green elixir
    • How to make no-bake (and no fail!) chocolate-peanut butter cookies
    • Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • How to Make French Macarons, Seriously
    • How to make espresso at home without a machine

    my foodgawker gallery

    Footer

    ↑ back to top

    About

    • About Christina
    • Private Chef Services
    • Privacy & Disclosure
    • Nutrition Notice

    Subscribe

    Looking for free cooking, baking and macaron tips?

    Sign up!

    Recipes

    All Recipes
    Breakfast
    Dinner
    Dessert
    Macarons

    By Diet

    GAPS Diet
    Gluten-Free
    Keto
    Paleo
    Vegan

    Copyright © 2009-2021 Edible Times