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    Home ยป Recipes ยป Loaves

    Vegan Gluten Free Gingerbread Loaf

    Published: Dec 13, 2015 ยท Modified: Dec 20, 2019 ยท By: Gwen Leron
    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    This Vegan Gluten Free Gingerbread Loaf is perfectly spiced & will become a fave during the holidays. A great recipe to make and give (or enjoy yourself!).

    An easy recipe for Vegan Gluten Free Gingerbread Loaf that's perfectly spiced and will become a favourite recipe to make (and give!) during the holidays.

    Overhead shot of two slices of Vegan Gluten Free Gingerbread Loaf on a white plate.

    I was scrolling through my Facebook feed a few weeks ago and came across a recipe for this Pumpkin Gingerbread.

    I took a quick glance and thought it sounded interesting and that it would be a good recipe to "re-do" (aka: make 100% plant-based and gluten free so it would be a vegan gluten free gingerbread loaf) and share with you when we're all transitioning from all of the fall pumpkin recipes to holiday recipes.

    Pumpkin + gingerbread, what better way could there be to move from fall to the holidays?

    I wasn't quite sure if the changes I had in mind would work but I went ahead anyways, I always love a challenge. And guess what? I did it.

    Slices of Vegan Gluten Free Gingerbread Loaf on a brown table.

    I'm so happy with the result and although it did not turn out to be the transition recipe I had in mind, this vegan gluten free gingerbread loaf is PERFECT to make and serve (or give!) during the holiday season (just like this vegan gluten free cranberry orange bread!).

    The original recipe did not contain molasses but I think molasses is essential in any gingerbread recipe. So I added some in which made the loaf darker than the original.

    I also kept the pumpkin in because it adds a moistness that you would not otherwise get if you were to leave it out. BUT...note that this loaf has no pumpkin flavour whatsoever, it's simply used as an ingredient to make the loaf tender (and I guess it also adds some nutrition!).

    Vegan Gluten Free Gingerbread Loaf slices on a small plate, rest of the load sits in the background.

    And a tip...don't buy canned pumpkin puree! If you can, make your own large batch in the fall and freeze it so you can use when needed. Here's a step-by-step on how to make homemade pumpkin puree.

    The mini chocolate chips in the loaf are totally optional, it's up to you if you want to add them or not, but I like adding them because it makes the gingerbread loaf more kid-friendly and because why not? The flavours pair well, so I went for it!

    If you want even more chocolate, you can also sprinkle a bit on top of the loaf before putting it in the oven.

    A sliced Vegan Gluten Free Gingerbread Loaf on a cutting board.

    Serve up your vegan gluten free gingerbread loaf with a vegan gingerbread latte or a decadent vegan hot chocolate and curl up under a blanket to watch holiday specials with the family (the way I like to spend evenings during the holidays season!).

    You can also bake a few, package them pretty, and give them to friends and family. Who doesn't love to receive food gifts during the holidays (or any other time, really!)

    If you like this recipe, I think you'll also like these:

    • Vegan Gingerbread Pancakes
    • Vegan Gluten Free Gingerbread Waffles
    • Gingerbread Chocolate Chip Muffins
    • Vegan Gingerbread Latte
    • Chewy Vegan Gluten Free Gingerbread Cookies
    • Vegan Gluten-Free Gingerbread Cookies

    And if you make it, tell me about it below in the comments or share a pic with me on Instagram!

    Vegan Gluten Free Gingerbread Loaf slices on a small plate, rest of the load sits in the background.
    Print Recipe Pin Recipe SaveSaved!
    4.70 from 10 votes

    Vegan Gluten Free Gingerbread Loaf

    This Vegan Gluten Free Gingerbread Loaf is perfectly spiced & will become a fave during the holidays. A great recipe to make and give (or enjoy yourself!).
    Prep Time:15 minutes
    Cook Time:1 hour
    Total Time:1 hour 15 minutes
    Author: Gwen Leron
    Course: Dessert, Snack
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 12

    Ingredients:

    • 2 tablespoons ground flax seeds
    • 6 tablespoons water
    • 2 cups gluten-free flour blend **see important note about flour below**
    • โ…” cup coconut sugar
    • 3 teaspoons baking powder
    • 1 teaspoon baking soda
    • ยฝ teaspoon salt
    • 2 teaspoons ground ginger
    • 1 teaspoon cinnamon
    • 1 teaspoon ground cloves
    • ยฝ teaspoon all spice
    • ยฝ cup melted coconut oil
    • ยผ cup molasses
    • 1 cup canned or homemade pumpkin puree
    • ยพ cup mini chocolate chips (optional)

    Instructions:

    • Preheat oven to 325 degrees.
    • Grease a 5" x 9" (1.5 quart) loaf pan.
    • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
    • In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
    • In a small bowl, mix the melted coconut oil, molasses, pumpkin puree, and flax mixture together.
    • Pour wet ingredients into dry ingredients and mix well to combine.
    • Fold in the mini chocolate chips, if using.
    • Pour into greased loaf pan.
    • Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
    • Allow to fully cool before cutting.

    Recipe Notes:

    • Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
    • It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag, NOT the blue bag!), so please know that your results may not be the same as mine if ingredients are substituted.
    • This recipe will NOT work with coconut flour.
    • Nutrition info listed below is for 1 of 12 slices and for the recipe made as written. Info is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.

    Nutrition Info:

    Serving: 1slice | Calories: 186kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 190mg | Potassium: 264mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1650IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.8mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    More Vegan Gluten-Free Loaves / Quick Breads

    • Vegan Gluten Free Apple Bread
    • Cranberry Orange Bread
    • Vegan Gluten Free Zucchini Bread
    • Gluten Free Sweet Potato Bread

    Reader Interactions

    Comments

    1. Ginger says

      February 09, 2021 at 6:02 pm

      5 stars
      Delicious! The taste just reminds me of the holidays. I used half of the amount of baking powder and it came out fine. I did use Bobโ€™s GF baking flour (blue bag) and didnโ€™t have any issues. The loaf was lovely and moist. I will be making this recipe again for sure! My whole family enjoyed it!

      Reply
      • Gwen Leron says

        February 10, 2021 at 10:17 am

        I'm glad you liked the gingerbread loaf, Ginger! And yes, it does taste of the holidays, very much! ๐Ÿ™‚ Very good to know that it worked well for you with the 1 to 1 flour, thanks for letting me know and thank you so much for your note and rating, I appreciate it!

        Reply
    2. Donna Reynolds says

      December 21, 2020 at 10:56 am

      5 stars
      I baked this in four mini loaf pans for 30 minutes. I really enjoyed the flavor and texture of this bread. I would definitely make this again, adding some diced crystallized ginger.

      Reply
      • Gwen Leron says

        December 21, 2020 at 11:14 am

        I'm glad you enjoyed it, Donna! I have had other readers tell me they made it with crystallized ginger and they loved the results! Thank you so much for taking the time to leave your note ๐Ÿ™‚

        Reply
    3. A. Willis says

      July 28, 2019 at 11:01 am

      5 stars
      I made this recipe a few days ago and was impressed! Served with lemon curd and fresh blueberries- the perfect combo of sweet, sour and spicy!

      I could NOT find canned or fresh pumpkin and didn't have time to run to the store to get any squash or sweet spuds, so I did use applesauce- using a lesser amount than was was called for with the pumpkin. I also subbed maple syrup for molasses and added a touch of aquafaba for kicks.
      The flavor was great, texture was dense. I'm guessing had I had pumpkin it would have been more spongey rather than dense. But it still made a great loaf, easy to cut and perfect warmed up the next day for breakfast with a fresh mug o' coffee. Will def make again, using pumpkin!

      Reply
      • Gwen Leron says

        July 28, 2019 at 2:39 pm

        Hi there! I'm so happy you found the recipe and decided to give it a try. Thank you! And I'm also glad to know that it turned out well with your substitutions. When you can find canned pumpkin, definitely give it a try, I think you'll like that version, too ๐Ÿ™‚ (my grocery store here in Canada carries canned pumpkin year round in the baking aisle, so check out that area, that may be the lucky spot!)

        Reply
    4. sophia says

      December 20, 2018 at 11:35 am

      Hi!
      It doesn't say which Bobs Red Mill flour.. the red or the blue? The link just sends me to Amazon with a list of Bobs Red Mill products. Also, would this recipe work well using mini gingerbread house molds? I know you have a gingerbread muffin recipe, but wanted to try to use this recipe instead. Thanks for sharing the recipe, excited to try it!

      Reply
      • Gwen says

        December 20, 2018 at 2:23 pm

        Hi Sophia! It's the Bobs Red Mill Gluten Free All Purpose Baking Flour with the RED label, this one: https://amzn.to/2R9isbX. Thanks very much for letting me know about the link, I'll look into it. I'm not sure about the recipe working for gingerbread house molds...I'm picturing molds used to build the walls for a gingerbread house to decorate. The hard cookie houses. Is that what you are talking about? Let me know and I can guide you more ๐Ÿ™‚

        Reply
    5. Mae says

      December 17, 2018 at 4:04 pm

      Do you think I could make this into muffins? If so, how would you suggest I change the bake temp and time?
      Thanks!

      Reply
      • Gwen says

        December 17, 2018 at 5:08 pm

        Hi Mae! I have a gingerbread muffin recipe: https://delightfuladventures.com/gingerbread-chocolate-chip-muffins/ Best to use that one instead of converting this recipe ๐Ÿ™‚ If you make them, let me know how it goes!

        Reply
    6. Lisa says

      December 04, 2018 at 1:42 pm

      Can I use applesauce instead of the pumpkin? All I have is canned pumpkin, not fresh

      Reply
      • Gwen says

        December 04, 2018 at 3:29 pm

        Hi Lisa! The recipe calls for canned OR homemade pumpkin, so you are fine! I mention making your own because I have a step-by-step on how to do it. Either homemade or canned can be used.

        I wouldn't use applesauce for this recipe since applesauce is thinner and the texture may not turn out right. So go ahead and used the canned pumpkin, I've used it many times and it works perfectly. Let me know how you like the recipe when you make it ๐Ÿ™‚

        Reply
    7. Priya says

      March 24, 2018 at 2:45 am

      5 stars
      Currently in the oven ๐Ÿ™‚

      I used a different gluten free flour blend (standard supermarket one) because bobs mills was sold out in Auckland but hopefully the blend will Work! So far smells so good!

      Reply
      • Gwen @ Delightful Adventures says

        March 24, 2018 at 8:31 am

        Exciting, Priya! Let me know how it turns out!! ๐Ÿ™‚

        Reply
    8. Skandar says

      October 02, 2017 at 10:52 pm

      5 stars
      I made this with eggs instead of the flax seed because i'm dairy free but not vegan, it turned out so good i'm making 4 more loaves today!

      Reply
      • Gwen @ Delightful Adventures says

        October 03, 2017 at 10:00 am

        Yay! So glad it turned out well with your substitution, Skander! Thanks for your note, this will help others who have this question ๐Ÿ™‚ Enjoy the loaves!

        Reply
      • Abby says

        October 10, 2017 at 6:52 am

        How many eggs did you do? 2? I'm in the same boat ๐Ÿ™‚

        Reply
        • Gwen @ Delightful Adventures says

          October 10, 2017 at 10:17 am

          Hi Abby, the flax eggs used in this recipe is a replacement for 2 regular eggs. If you do want to use the flax eggs, you can find more info on them here: https://delightfuladventures.com/how-to-make-a-flax-egg-vegan-egg-substitute-baking/ (they're really easy to make, just 2 ingredients ๐Ÿ™‚ )

    9. Erika says

      December 22, 2016 at 6:04 pm

      2 stars
      Hi,

      I just made this bread and it did not come out well. I did notice once I was completely done with all of my mixing it was more of a crumb than a cake or bread like batter. It did not "pour" into the baking pan. More like I had to scoop the crumbly mixture into the pan. I read the ingredients over several times and I can't find any liquids that I am missing. I did use coconut flour. I am not sure what went wrong. ๐Ÿ™

      Reply
      • Gwen says

        December 22, 2016 at 6:13 pm

        Hi Erika,

        I'm sorry the recipe did not turn out for you. The reason why is the use of coconut flour. Coconut flour is very dense and recipes that use it require a lot more liquid than when using other types of flour. Any time I use coconut flour, I always use blend it with another one, I don't use it on its own (I have never tried it with this recipe). I do highly recommend the Bob's Red Mill all purpose gf blend (I link to it in the recipe so readers can see what it looks like and I also make note of the recommendation in the recipe notes).

        I hope that you are able to try again with the recommended flour, Erika. I am quite certain that you will be happy with the results ๐Ÿ™‚ Let me know if you have any questions.

        Reply
        • Erika says

          December 26, 2016 at 2:58 pm

          Thank you for replying. I will try it again with the Red Mill GF flour, also I had no idea different types of flours needed different amounts of liquid, guess I learned something!

        • Gwen says

          December 28, 2016 at 10:44 am

          Gluten-free baking can be tricky when you are first starting out but stick with it, you will get it! There are certain tips and tricks you pick up along the way. Let me know how it goes next time, Erika!

    10. clarissa says

      December 10, 2016 at 9:43 pm

      5 stars
      This is an awesome recipe. Made it with regular flour and brown sugar, came out amazing! Just made a second loaf, I will be making this recipe all year long. Yum.

      Reply
      • Gwen says

        December 11, 2016 at 6:03 pm

        Hi Clarissa! I'm so glad to hear the recipe worked with your substitutions! I'm often asked if this recipe will work with regular flour and since I've never tried it, I don't have an answer. Thanks for leaving your message here so others can see it will work out. Thank you! And I'm glad you like it ๐Ÿ™‚

        Reply
    11. Laurel says

      March 09, 2016 at 12:11 pm

      5 stars
      Hi there. Well, I've been CRAVING gingerbread since October when my kitchen got torn apart and I finally, finally was able to bake Monday for the very first time. As you can imagine everything is completely disordered in there and I couldn't even find a flour mix so I just threw together some brown rice, white rice, water chestnut and tapioca flours and crossed my fingers. This bread is so delicious and filling I haven't been able to force myself to eat a proper meal since.
      So to the question of can I use another flour? Absolutely.
      Also, thanks for providing the perfect fix as well as helping me use up some of the kabocha squash I'd put up last Fall. Lovely. Oops, I also cheated and added some candied ginger because it was there and it was good too. HaHa

      Reply
      • Gwen says

        March 09, 2016 at 2:13 pm

        Hi Laurel! I am so happy to hear that the recipe worked with your flour mix! And I'm also very happy that you loved the results! Yay! I really like that you added candied ginger, great idea. I may have to try adding some next time... ๐Ÿ™‚ Enjoy your new kitchen! Thanks for stopping by ๐Ÿ™‚

        Reply
    12. Nicole Boyhouse says

      December 14, 2015 at 1:31 pm

      5 stars
      OMG AMAZING. Can I use regular flour instead of gluten free?

      Reply
      • Gwen says

        December 14, 2015 at 1:54 pm

        Hi Nicole!! I can't guarantee it will turn out because I have never made it with regular flour, but I *think* it may ๐Ÿ™‚ The original recipe I based this one off of (see link at the beginning of the post) does use regular flour. I made a lot of changes from that original though...you are a pro though, I think you can make it work. PLEASE come back and tell me how it turns out if you do try!

        Reply

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