One of my favorite ways to celebrate the holiday season is through food. Whether you’re looking for a delicious and healthy Christmas treat, or you’re wanting a sweet recipe to share with friends and family, this gingerbread loaf recipe is made with holiday spices and will make your entire home smell amazing!
Make a batch of this easy loaf recipe and enjoy it with your favorite cup of coffee or vanilla latte to enjoy the cozy days ahead!
Table of contents
Gingerbread loaf recipe (healthier version of Starbucks)
Anyone else HAVE to have a slice of Starbucks gingerbread loaf around this time of year? I’m a pretty big fan and it’s become a bit of a tradition for me and my family. However, as much as I love it, it definitely comes with a bit of sugar and calories!
I’m so excited to share this lightened-up, healthier version of the Starbucks gingerbread loaf with you guys. It’s flavorful and sweet, so it doesn’t sacrifice taste or texture. This is a recipe you’ll definitely want to save and keep on hand for years to come!
Ingredients
Here’s what you’ll need to make a tasty gingerbread loaf:
Flour – I used a combination of whole wheat flour and all purpose flour for this recipe.
Gingerbread spices – Cinnamon, ginger, nutmeg, and clove are the best spices for gingerbread!
Baking soda/salt/vanilla – All the essentials for a delicious gingerbread cake loaf!
Eggs – This recipe requires two large eggs, but the recipe can easily be made vegan by using a flax egg instead!
Coconut oil – I used coconut oil (lightly melted), but canola oil or good ol’ fashioned butter are great options, too!
Almond butter – The secret to healthy baking? Almond butter! It helps add the right amount of moisture, creating the soft textures in cakes and muffins for the best taste. Cashew butter is another great option!
Maple syrup – Maple syrup sweetens and adds moisture to the recipe.
Brown sugar (optional) – I’ve made this gingerbread loaf with and without brown sugar and, to be honest, both were delicious. If you’re looking to lighten up this recipe even more, feel free to omit the brown sugar!
Molasses – I’m pretty sure that this is the only time of year that I use molasses. But you can’t have gingerbread without molasses! It takes it to another level and brings the right flavors to the table.
Almond milk – or any type of milk!
White chocolate chips – For the optional topping, combine white chocolate chips with a little bit of coconut oil for a delicious white chocolate drizzle!
How to make a gingerbread loaf
Making this healthy gingerbread loaf is SUPER easy! Here’s how to whip it up:
1. Combine the dry ingredients.
2. Mix the liquid ingredients until smooth.
3. Fold the liquid ingredients into the dry ingredients just until combined (see tips below).
4.Pour the batter into a loaf pan, bake, and top with a white chocolate drizzle!
Top Tips To Remember
- Don’t over-mix the batter! This is very important in order to keep the soft and fluffy texture it needs. Simply fold the batter until it’s combined!
- Line your loaf pan with baking parchment or grease it lightly with oil to keep it from sticking.
- To test the loaf and see if it is done, insert a wooden skewer or toothpick into the middle. It’s done when it comes out clean!
- You can also make this gingerbread loaf recipe into muffins!
- Remember to preheat the oven and place the loaf on the middle shelf of the oven.
Can you freeze gingerbread loaf?
Yes! Allow your gingerbread loaf to cool completely. After it cools, store in an airtight container in the refrigerator for 3-5 days or the freezer for up to 3 months!
More gingerbread recipes
- Gingerbread French Toast
- Soft Gingerbread Cookies
- Gingerbread Oatmeal Pancakes
- Gingerbread Cookie Overnight Oats
Healthy holiday treats you’ll love
- Vegan Cinnamon Rolls
- Almond Flour Chocolate Chip Cookies
- Honey Pear Ginger Cheesecake
- The BEST Pecan Pie Bars
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Gingerbread Loaf Recipe
Ingredients
Gingerbread Loaf
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground clove
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup coconut oil (lightly melted)
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup molasses
- 3/4 cup almond milk
- 1/4 cup brown sugar (optional)
White Chocolate Drizzle (Optional)
- 1/4 cup white chocolate chips
- 1 tsp coconut oil
Instructions
Making the Gingerbread Loaf
- Preheat the oven to 350 degrees F.
- Mix the flours, baking soda, salt, cinnamon, ginger, nutmeg, and clove together in a large bowl.
- Whisk the eggs, vanilla, coconut oil, almond butter, maple syrup, molasses, milk, and brown sugar together in a separate bowl until smooth.
- Pour the liquid ingredients into the dry ingredients and fold the batter just until combined.
- Pour the batter into a loaf pan lined with parchment paper.
- Bake for about 45 – 50 minutes (or until an inserted toothpick comes out clean).
- Let cool in the oven with the door open for 5-10 minutes, then let cool at room temperature for another 10 minutes.
Making the White Chocolate Drizzle
- Heat the white chocolate chips and coconut oil in the microwave for about 30-45 seconds, pausing every 15 seconds to mix.
- Mix until smooth, then drizzle over the gingerbread loaf.
- Cut the loaf into slices and enjoy!
Notes
- Don’t over-mix the batter! Simply fold the batter until it’s combined.
- Line your loaf pan with baking parchment or grease it lightly with oil to keep it from sticking.
- To test the loaf and see if it is done, insert a wooden skewer or toothpick into the middle. It’s done when it comes out clean!
- You can also make this gingerbread loaf recipe into muffins!
- Remember to preheat the oven and place the loaf on the middle shelf of the oven.
- This gingerbread loaf can be refrigerated for 3-5 days or frozen for up to 3 months!
Emily Kemp says:
I absolutely love gingerbread but never made my own, so excited to try this!
Karen says:
How much is a packet of stevie? I only have a jar
Christine McMichael replied:
I think it’s about a teaspoon! Enjoy the recipe, Karen!
Natasha @ Salt and Lavender says:
Ok, this is really clever 🙂 I’m all for easy… especially where baking is concerned!!
Christine McMichael replied:
Thank you, Natasha! 🙂 I’m 100% with you on that one!