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Gingerbread Loaf – Gluten Free, Eggless Recipe

Gingerbread Loaf - Gluten Free, Eggless Recipe
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★★★★★

5.3 from 8 reviews

This gluten-free, eggless Gingerbread Loaf is a moist and flavorful treat perfect for the holiday season or anytime you crave a spiced, homemade bread. Made with a blend of warm spices like ginger and cinnamon, sweet molasses, and rich brown sugar, it offers a delightful combination of sweetness and warmth. The loaf is tender and easy to make, using simple ingredients that come together quickly for a comforting and allergy-friendly dessert or snack.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cup (259g) gluten free flour blend
  • 1 ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (120ml) unsulphured molasses
  • ½ cup (120ml) hot water
  • ½ cup (113g) unsalted butter (room temperature)
  • ½ cup (100g) dark brown sugar (packed)
  • ¼ cup (56g) sour cream (room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and set it aside to be ready for the batter.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, ground ginger, cinnamon, and salt until evenly mixed. Set this bowl aside.
  3. Mix Molasses and Water: In a smaller bowl, stir the unsulphured molasses with hot water until fully combined. This will help the molasses dissolve and incorporate evenly into the batter.
  4. Cream Butter and Sugar: Using a hand mixer or a stand mixer with a paddle attachment, beat the unsalted butter and dark brown sugar together until the mixture is light, fluffy, and well combined.
  5. Add Sour Cream and Vanilla: To the creamed butter mixture, add the sour cream and vanilla extract. Continue beating until the ingredients are fully incorporated and smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture in three parts, alternating with the molasses mixture. Begin and end with the dry ingredients. Beat the batter after each addition to ensure everything is evenly mixed and smooth.
  7. Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the gingerbread loaf to cool completely in the pan on a wire rack before removing it. This helps the loaf to set and makes slicing easier.

Notes

  • Ensure all ingredients, especially the butter and sour cream, are at room temperature for best mixing results.
  • If you do not have molasses, you can substitute with an equal amount of maple syrup, although the flavor will be slightly different.
  • Allow the loaf to cool completely before slicing to maintain its structure and moistness.
  • This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can add chopped nuts or raisins to the batter for extra texture, if desired.
  • To keep it vegan, substitute the butter with a plant-based butter alternative and the sour cream with a vegan sour cream or coconut yogurt.

Nutrition

Keywords: gingerbread loaf, gluten free gingerbread, eggless gingerbread, gluten free dessert, molasses bread, holiday baking, spiced loaf

Find it online: https://cheframi.com/gingerbread-loaf-gluten-free-eggless-recipe/