This tender and fluffy gingerbread loaf recipe features whole-grain oat flour and no molasses for those times when you're out but still want to make gingerbread!
Sometimes I really want gingerbread but don't have any molasses in the pantry. So I make a light and tender gingerbread loaf cake that relies on brown sugar for sweetness and flavor. This gluten free cake is delicately spiced and sweetened, in contrast to my gluten free gingerbread snacking cake and robust gluten-free gingerbread cake recipes, both of which call for molasses to give them a darkly sweet undertone and color. And I love it for that! Gingerbread loaf satisfies the gingerbread craving and comes together effortlessly with just one gluten-free flour.
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Why I Love This Gingery Loaf Cake
Quick breads are one of my favorite types of bakes to throw together, and this gingerbread falls squarely into that category! I love that you only need pantry staples to make it and if you don't have molasses on hand, no problem! It tastes just as good without it. Plus, just one gluten-free flour needed? Sign me up!
- Super fluffy. Baking with oat flour always produces such a gorgeously fluffy crumb, and this cake is no exception!
- A festive quick bread. Like many quick breads, this easy loaf is, well, easy and needs just two bowls to put together. It feels extra festive because of the warming spices, but you can certainly make it anytime throughout the year when you want a gingery dessert.
- Beginner-friendly. This cake is virtually a snap to make, meaning it's great for novice bakers or kids!
- Wonderful holiday gifts. Bake the 1 loaf in 2 or 3 smaller loaf pans, then give them to gluten-free loved ones on your list.
What You'll Need
I've given substitution options here if you don't use oat flour, plus more ingredient notes. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted butter is best, but salted butter may also be used. Reduce the additional salt from ½ teaspoon to ¼ teaspoon.
- Milk - I use whole milk for richness and you can also use 2% milk.
- Brown sugar - It's important to use DARK brown sugar in this loaf cake because there's no molasses, like in more traditional gingerbread recipes. If needed, you can use light brown sugar, but know that the flavor will also be a bit lighter.
- Oat flour - See how to make oat flour or pick up a package of oat flour. If you can't eat oats, substitute an equal amount by weight of brown rice flour or sorghum flour.
- Rising agents - An equal amount of baking soda and baking soda helps the loaf to rise properly.
- Spices - Ground ginger, cinnamon, and cloves round out this lightly spicy cake. You can add more ginger if you like, or a pinch of cardamom.
- Salt - I always use fine sea salt and table salt works, too.
- Egg
Ways to Change Up This Recipe
- Add cream cheese frosting: A thick layer of cream cheese frosting (see my post for banana cake with cream cheese frosting for a solid cream cheese frosting recipe) instantly turns this loaf into something fancy!
- More ginger: Make this into a super gingery gingerbread loaf by adding 1-2 tablespoons of peeled and grated fresh ginger. Or, try adding chopped, candied ginger.
- Make it a chocolate gingerbread loaf: Adding chocolate to gingerbread is surprisingly yummy! Stir in 1-2 cups of semisweet chocolate chips if you like.
- Add nuts: 1 cup of chopped, toasted walnuts add crunch!
How to Make Gingerbread Loaf
Just a little whisking and stirring is needed to make the batter for this loaf cake! Here's a look at how to do it:
- Melt butter: Over medium-high heat, melt the butter and milk together. Whisk in the brown sugar until dissolved, then let cool.
- Combine dry ingredients: In a large bowl whisk together all of the dry ingredients except the sugar.
- Combine: Stir the egg into the cooled butter mixture, then combine with the dry mix.
- Rest: Pour the batter into the prepared pan and let it hydrate.
- Bake: Place the loaf in the oven and bake at 350F for about 45 minutes.
Baking Tip: Make it a Cake
This recipe also bakes up beautifully into a simple 8x8-inch cake if you want to make it into a more traditional gingerbread. Grease the pan and line it with a square of parchment, then bake as directed. Cut the cooled gingerbread into squares and serve them with vanilla ice cream!
Substitutions & Serving Ideas
- Flour substitute - If needed, substitute 1:1 all-purpose gluten-free flour for the oat flour or use a single gluten-free flour such as teff flour or brown rice flour.
- To make dairy-free: Swap the unsalted butter for non-dairy butter or use vegetable oil for the butter to keep it dairy-free.
- Vegan: I haven't tried this recipe with vegan eggs, but I suspect that using 2 flax eggs would be fine if you need to keep this recipe vegan.
- Refined sugar-free: Substitute maple syrup, honey, or coconut sugar for the brown sugar.
- To serve: I sift a generous amount of powdered sugar over the top of the cake before cutting it into thick slices. To make it fancier, drizzle on some salted caramel sauce or add a spoonful of applesauce or pear sauce alongside. Ice cream is also nice (Screamin' Mimi's peppermint stick or peppermint bark go with this loaf cake perfectly!).
How to Store
- Counter - Cover the loaf or place it in an airtight container and store it on the counter for up to 3 days.
- Fridge - The cake, covered or airtight, will last up to 5 days in the fridge.
- Freezer - Wrap the cake or slices of cake in a layer of plastic, then a layer of foil, and store it in the freezer for up to 3 months. Thaw the cake in the fridge before serving.
More Gingery Recipes
If you try this gluten free gingerbread loaf recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gingerbread Loaf
Ingredients
- ½ cup unsalted butter
- ¾ cup whole milk
- 1 cup packed dark brown sugar
- 2 cups oat flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 1 large egg, lightly beaten
Instructions
- Grease a standard-size loaf pan and line it with a parchment paper sling.
- In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
- In a large bowl, sift together the oat flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- Stir the egg into the cooled butter mixture.
- Make a well in the center of the dry ingredients and pour in the butter mixture. Stir until a smooth batter forms.
- Heat the oven to 350℉. Pour the batter into the prepared pan and let it rest while the oven heats.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Flour substitute - If needed, substitute 1:1 all-purpose gluten-free flour for the oat flour or use a single gluten-free flour such as teff flour or brown rice flour.
- To make dairy-free: Swap the unsalted butter for non-dairy butter or use vegetable oil for the butter to keep it dairy-free.
- Vegan: I haven't tried this recipe with vegan eggs, but I suspect that using 2 flax eggs would be fine if you need to keep this recipe vegan.
- Refined sugar-free: Substitute maple syrup, honey, or coconut sugar for the brown sugar.
- To serve: I sift a generous amount of powdered sugar over the top of the cake before cutting it into thick slices. To make it fancier, drizzle on some salted caramel sauce or add a spoonful of applesauce or pear sauce alongside. Ice cream is also nice (Screamin' Mimi's peppermint stick or peppermint bark go with this loaf cake perfectly!).
Rachel says
I followed the recipe exactly, but the cake sunk in the middle and had a metallic taste - classic signs of too much baking soda. Not sure if it was something I did or the recipe itself. It's mostly edible, but not great.
Nicole Spiridakis says
Note that the recipe has now been updated into a gingerbread loaf rather than a spelt flour gingerbread, with different leavening quantities.