This festive loaf captures warm gingerbread spices in a tender dessert bread everyone will enjoy. It’s a gluten-free gingerbread loaf finished with a dairy-free sugar glaze — all the classic flavors made with healthier ingredients.
What Makes This Recipe Great
This gluten-free gingerbread loaf combines the soft, chewy texture of cake with the spicy depth of traditional gingerbread for a perfectly spiced holiday treat.
The loaf mirrors the familiar taste and texture of classic gingerbread while remaining completely gluten-free and dairy-free. It’s great for holidays or any time you want a warm, spiced dessert bread.
Watch a Short Video of This Recipe
Ingredients Notes
See the recipe card below for the full ingredient list and amounts.
Gluten-Free Gingerbread Loaf
Almond Flour & Coconut Flour: These flours form a reliable gluten-free base; no xanthan gum required.
Spices: Cinnamon, ground ginger, cloves, nutmeg, and salt provide the classic gingerbread profile.
Eggs: This recipe uses eggs; I haven’t tested an egg-free version, but a 1:1 egg replacer may work.
Coconut Oil: Use refined or unrefined, based on your preference.
Honey: Honey provides natural sweetness instead of refined sugar or brown sugar.
Molasses: Molasses gives the deep, bittersweet flavor that defines gingerbread.
Sugar Glaze
The glaze is simply powdered sugar mixed with a little water for a dairy-free finish.
Recipe Step by Step
- Preheat the oven to 350°F and line an 8.5×4.5-inch loaf pan with parchment paper; grease exposed sides.
- In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and sea salt.
- In a separate bowl, whisk together eggs, melted coconut oil, honey, water, molasses, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool the loaf completely on a wire rack before glazing.
- Stir the powdered sugar and water together until thick and spreadable.
- Drizzle the glaze over the cooled loaf and spread evenly with a spoon if needed.
- Slice and serve.
Tips & Tricks
Pan Size: An 8.5×4.5-inch loaf pan yields the best height. A 9×5 pan will work but produces a slightly flatter loaf.
Cooling: Cool completely before glazing to prevent the glaze from melting and running off.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm briefly before serving.
Freezing: Freeze whole or in slices wrapped well for up to 2 months.
Recipe FAQs
Traditional gingerbread uses wheat flour and contains gluten. This recipe uses almond and coconut flours to make a gluten-free version.
Gingerbread became associated with Christmas in English tradition and has remained a seasonal favorite ever since.
Use the specified flours and pan size, and avoid overbaking. Coconut flour absorbs more moisture, so follow the recipe measurements for the best, moist result.
More Festive Dessert Recipes
Gluten Free Cinnamon Roll in a Mug
Peanut Butter Pumpkin Bars
Easy Orange Upside Down Cake
Gluten-Free Pecan Pie Bars
Paleo Peppermint Lava Cake
Gluten Free Gingerbread Men Cookies
Gluten Free Gingerbread Loaf
Video
Ingredients
- 1½ cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1/8 tsp sea salt
- 4 eggs
- 1/3 cup coconut oil or butter, melted
- 1/4 cup honey
- 1/4 cup water
- 1 tbsp molasses
- 1 tsp vanilla extract
Sugar Glaze
- 1½ cups powdered sugar
- 1-2 tbsp water
Instructions
- Preheat oven to 350°F and line an 8.5×4.5-inch loaf pan with parchment paper. Grease the exposed sides.
- In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and sea salt.
- In a separate bowl, whisk eggs, melted coconut oil, honey, water, molasses, and vanilla.
- Pour wet ingredients into dry and stir until just combined.
- Transfer batter to the prepared pan and smooth the top.
- Bake 40–45 minutes, until a toothpick comes out clean.
- Cool completely before glazing.
- Mix powdered sugar and water until thick and spreadable.
- Drizzle glaze over the loaf and spread to cover.
- Slice and enjoy.
Notes
Cooling: Allow the loaf to cool completely before glazing.
Storage: Store in an airtight container in the refrigerator up to 5 days. Bring to room temperature or warm before serving.
Freezing: Freeze whole or sliced, wrapped and stored in a freezer-safe container up to 2 months.
Nutrition
Calories: 266kcal,
Carbohydrates: 24g,
Protein: 6g,
Fat: 18g
Nutrition information is automatically calculated and should be used as an approximation.
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