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    Home » Recipes » Gluten Free Cakes & Cupcakes

    Gingerbread Loaf (GF, No Molasses!)

    Modified: Dec 19, 2024 · Published: Dec 8, 2017 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    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!

    A slice of gingerbread on a plate with a fork and the loaf next to it.

    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.

    Jump to:
    • Why I Love This Gingery Loaf Cake
    • What You'll Need
    • Ways to Change Up This Recipe
    • How to Make Gingerbread Loaf
    • Baking Tip: Make it a Cake
    • Substitutions & Serving Ideas
    • How to Store
    • More Gingery Recipes
    • Gingerbread Loaf

    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!

    Ingredients for gingerbread loaf are text-labeled.
    • 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!
    A gingerbread loaf cut into slices.

    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:

    Melted butter in a pot.
    melt butter and milk
    Eggs added to gingerbread batter.
    add sugar
    Flour and spices whisked together in a bowl.
    whisk dry ingredients
    Flour and wet mix combined for gingerbread loaf.
    combine
    Gingerbread loaf batter in a pan.
    add batter to pan
    A gingerbread loaf cools in the pan.
    bake and cool
    1. Melt butter: Over medium-high heat, melt the butter and milk together. Whisk in the brown sugar until dissolved, then let cool.
    2. Combine dry ingredients: In a large bowl whisk together all of the dry ingredients except the sugar.
    3. Combine: Stir the egg into the cooled butter mixture, then combine with the dry mix.
    4. Rest: Pour the batter into the prepared pan and let it hydrate.
    5. 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!

    A slice of gingerbread loaf on a plate with the loaf on a board.

    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.
    A slice of gingerbread loaf on a plate.

    More Gingery Recipes

    • A piece of gluten-free gingerbread on a plate with a fork.
      Gluten-Free Gingerbread Cake
    • A scalloped white plate with a square of gluten free gingerbread, a fork, and a scoop of vanilla ice cream on a marble background.
      Gluten Free Gingerbread Snacking Cake
    • Honey Gingerbread
    • Gluten-free chewy molasses cookies and a cup of coffee.
      Gluten-Free Chewy Molasses Cookies

    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! ❤️

    A slice of gingerbread on a plate with a fork and the loaf next to it.
    Prevent your screen from going dark

    Gingerbread Loaf

    Nicole Spiridakis
    This tender and fluffy gluten free gingerbread loaf recipe features whole-grain oat flour and brown sugar instead of molasses.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 282 kcal

    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!).

    Nutrition

    Calories: 282kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 294mgPotassium: 162mgFiber: 2gSugar: 22gVitamin A: 338IUVitamin C: 0.01mgCalcium: 86mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Cakes & Cupcakes

    • A loaf of gluten free coconut loaf cake with a slice cut from it.
      Gluten Free Coconut Loaf Cake
    • A gluten free funfetti cupcake cut in half on a plate.
      Gluten-Free Funfetti Cupcakes
    • A gluten free unicorn cake topped with sprinkles.
      Gluten Free Unicorn Cake
    • A piece of chocolate chip cake on a white plate.
      Gluten Free Chocolate Chip Cake

    Comments

    1. Rachel says

      November 11, 2024 at 9:08 am

      4 stars
      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.

      Reply
      • Nicole Spiridakis says

        December 19, 2024 at 3:51 pm

        Note that the recipe has now been updated into a gingerbread loaf rather than a spelt flour gingerbread, with different leavening quantities.

        Reply
    4 from 1 vote

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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