Healthy Gingerbread Loaf is a delicious holiday treat everyone will love. Made with whole wheat flour & simple ingredients – it’s full of holiday flavor! This post is sponsored by my friends at Bob’s Red Mill.
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It’s THAT time of year again, friends! I can’t believe we’re already here.. but it’s time for all things gingerbread. (And I’m SO excited about it!)
Anything I can make gingerbread flavored, I do. This is why I knew this holiday season wouldn’t be complete without a healthy gingerbread loaf recipe!
This gingerbread loaf is made with whole wheat flour, is low in sugar, and still has all the holiday flavor and spice that your traditional gingerbread loaf or cake would have! We based the recipe on a mix of Zucchini Banana Bread and Apple Cider Bread
As a kid, we always had gingerbread cake as a treat this time of year, so I was excited to come up with a better-for-you version of it!
If you’re looking for other holiday recipes check out these Healthy Christmas Recipes!
Ingredients for Healthy Gingerbread Loaf
This healthy gingerbread loaf is made with pantry staples like:
- maple syrup
- coconut oil
- almond milk
- an egg
- Bob’s Red Mill whole wheat flour!
You can find substitutions for all of these ingredients below in the green shaded box.
This whole wheat flour is organic, 100% whole grain, and loaded with fiber – making it the perfect way to make holiday baking just a little bit healthier!
How to make Healthy Gingerbread Loaf
Making healthy gingerbread loaf is SUPER easy. Even the most inexperienced holiday bakers can master this!
- Get all your ingredients ready.
- Mix together wet ingredients.
- Add in your dry ingredients.
- Stir to combine. The batter will be thick and almost rough looking.
- Pour it into a greased 8×4 loaf pan (I use this oil sprayer), and bake!
- After about an hour, you’ll be left with the perfect gingerbread loaf, and your whole house will basically smell like a ginger-y, cinnamon-y wonderland.
This gingerbread is perfect for baking + sharing with friends, giving as a gift, or just making and enjoying for yourself!
I know that some people like to experiment with baking, so I’ve included some substitutions for you below
Substitutions for this healthy gingerbread recipe:
Gluten Free / Flour: I also tried this recipe with Bob’s Red Mill Gluten Free Oat Flour and it came out great
Milk: You can use any kind of milk, dairy or non dairy in this recipe
Glaze: I prefer my gingerbread without a glaze, but you could add one to this! If you want to make a glaze, I recommend the following: 1/4 cup powdered sugar, 1/4 coconut milk powder, 1/4 cup almond milk
Storing Healthy Gingerbread:
Storing Gingerbread: You can store this bread covered on your counter for a few days, but I recommend keeping it in the refrigerator for maximum freshness! It will last up to a week in the refrigerator – but will lose its freshness after about 3 days on the counter.
How to freeze Gingerbread: You can slice this bread and individually wrap it or freeze it whole. To defrost a whole loaf – take it out the night before you’d like to enjoy it and set it in the refrigerator.
When you’re ready to serve – pop in the microwave. If you’re defrosting a single slice, you can put it directly in the microwave or toaster oven until it is warm.
Healthy Gingerbread Loaf
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 cup applesauce unsweetened
- 1 egg
- 1/4 cup coconut oil melted + cooled to room temp
- 1/2 cup almond milk
- 2 cups Bob's Red Mill Whole Wheat Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Preheat oven to 350 degrees and prepare a greased 8×4 loaf pan.
- In a bowl, mix molasses, maple syrup, applesauce, egg, almond milk + coconut oil until smooth.
- Add in whole wheat flour, baking powder, baking soda and spices. Mix until combined.
- Pour batter into greased 8×4 loaf pan. Bake for 40 -45 minutes until a toothpick or cake tester comes out completely clean when inserted in the center of the bread.
- Allow the bread to cool for 30 minutes before removing from the pan. Store in an airtight container in the refrigerator to maintain freshness.
- Oil: or can be replaced for the .
- Gluten Free / Flour: I also tried this recipe with Bob’s Red Mill Gluten Free Oat Flour and it came out great
- Milk: You can use any kind of milk, dairy or non dairy in this recipe
- Sweetener: You can substitute for
- Glaze: I prefer my gingerbread without a glaze, but you could add one to this! If you want to make a glaze, I recommend the following: 1/4 cup powdered sugar, 1/4 coconut milk powder, 1/4 cup
- Muffins: I haven’t tried turning this bread into muffins, but we do have a Healthy Gingerbread Muffins recipe on our site.
- WW Freestyle Note: Points calculated using blackstrap molasses