Hey busy girl that has no time to make a healthy breakfast because you’re juggling a career and possibly a family, not to mention friends and events and thingggggssss….yes, you! This gingerbread loaf is for YOU!
And by you I mean…..also me. The reality is that most of us hit the ground running from the moment we get out of bed. ESPECIALLY this time of year!
While the spring and summer months may consist of us spending a little bit of extra time creating those Instagram worthy breakfast bowls, by the end of the year it’s about just being able to get out the door on time. Or driving through the coffee shop on the way to work and picking up a 500 calorie slice of loaf and, hey! While we’re at, might as well get the biggest and baddest latte out there too.
I knoooooow, friend! I’ve been there a million times. And that’s exactly why I created this recipe! This gingerbread loaf takes about 30 minutes total to make and can last up to a week in the fridge.
That means it’s perfect to make on the weekend, slice up and place in sandwich bags or the best storage containers in the entire world, and simply take with you on-the-go throughout the week! If you’re a loaf + latte kind of person this time of year, pair it with a Skinny Iced Peppermint Mocha!
How To Make Gingerbread Spice
To get that gingerbread flavor that we all love you need a few festive and warming spices. Here’s a list of what you need;
- Cinnamon
- Nutmeg
- Vanilla
- Ginger
- Molasses
The ginger is especially important, it gives that firey spicy kick while the vanilla and molasses keep things sticky and sweet tasting.
Top Tips To Remember – Gingerbread Loaf
- Use a non-stick loaf pan and either line it with baking parchment or grease it lightly with butter or a flavorless cooking spray
- To test the loaf is done insert a wooden skewer or toothpick into the middle, if it comes out clean it’s done
- You can also make this into muffins
- Remember to preheat the oven and place the loaf on the middle shelf of the oven
- Cut into even portions and store in sandwich bags, this will keep in the fridge for up to 1 week
Gingerbread is ALL THE RAGE right now. Am I right??? Oh….just in my life? Ok. I’m good with it. I’m gonna go eat my gingerbread french toast now….cause that’s what I do….apparently….
But for realz, guyzzzz. This gingerbread loaf didn’t even have a chance at surviving an entire week in our home. It’s the BEST! Here’s the recipe:
More Delicious Gingerbread Recipes You Might Like:
- Gingerbread French Toast
- Healthy Gingerbread Cookies
- Gingerbread Oatmeal Pancakes
- Gingerbread Cookies Overnight Oats
Gingerbread Loaf
Ingredients
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 Tbsp flaxseed
- 1 Tbsp chia seed
- pinch of salt
- 1 packet stevia
- 2 eggs
- 1/4 cup almond butter
- 1 banana
- 1 tsp vanilla
- 2 Tbsp molasses
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350 degrees.
- In a blender, crush the rolled oats until a flour texture is created.
- Combine the rest of the ingredients in the blender (or mix dry and liquid ingredients separately, then combine).
- Pour into a loaf pan, then bake for about 25 - 30 minutes (or until an inserted toothpick comes out clean).
- Remove from oven, then slice and serve!
Notes
- Use a non-stick loaf pan and either line it with baking parchment or greases it lightly with butter or a flavorless cooking spray
- To test the loaf is done insert a wooden skewer or toothpick into the middle, if it comes out clean it's done
- You can also make this into muffins
- Remember to preheat the oven and place the loaf on the middle shelf of the oven
- Cut into even portions and store in sandwich bags, this will keep in the fridge for up to 1 week
Nutrition
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!