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Close up shot of slices of gingerbread loaf.

Gingerbread Loaf Recipe

This gingerbread loaf recipe is made with simple, lightened-up ingredients and tastes AMAZING. Everyone will love the soft, moist textures and the spiced flavors of this yummy gingerbread cake loaf!
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 Slices
Calories 219kcal


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)


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!


  • 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!


Calories: 219kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 317mg | Fiber: 2g | Sugar: 19g | Vitamin A: 45IU | Calcium: 89mg | Iron: 2mg