Gluten-Free Gingerbread Loaf

This moist and fragrant gluten-free gingerbread loaf bursts with warm spice and a tender crumb. It's perfect for a cozy breakfast or an afternoon treat, offering a delightful balance of sweetness and ginger.

Prep: 30 min Cook: 60 min Total: 105 min Serves: 10

At a glance: This medium baking recipe yields 10 servings in about 1h 45m (30 min prep, 60 min cook). It uses 14 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 5 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Gingerbread Loaf: When preparing this baking recipe, to prevent cross-contamination, always use clean utensils and cutting boards. Ensure all packaged ingredients, especially flour blends and leavening agents, are gluten-free and have not come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Gingerbread Loaf: This recipe is carefully crafted using a gluten-free flour blend and other gluten-free ingredients to ensure it is safe for those avoiding gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Ensure all the dry ingredients are thoroughly combined, creating a fragrant base for your loaf.
2 In a separate medium bowl, combine the brown sugar, unsulphured molasses, warm water or almond milk, large eggs, and melted butter or oil. Whisk these wet ingredients together until they are well incorporated and the mixture is smooth and uniform in color.
3 Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is typical for gluten-free batters; it should resemble a thick cake batter.
4 Prepare a standard loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the sides for easy removal. Spoon the gingerbread batter into the prepared loaf pan, spreading it evenly. You can smooth the top with your spatula or the back of a spoon.
5 Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. The top should be a deep golden brown and the loaf should feel firm to the touch. Allow the gingerbread loaf to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Tips & Notes

Grease the measuring cup lightly with oil before you measure the molasses. It slides out cleanly, so the full half cup goes into the batter.
Molasses batters darken fast, so color is a poor doneness cue here. Rely on the skewer and a top that springs back when pressed, and tent with foil if the edges get very dark.
Gingerbread loaf tastes better the next day as the spices settle. Wrap the fully cooled loaf and keep it at room temperature for up to 3 days, or freeze slices for a month.

Common questions

What cross-contamination risk is specific to Gluten-Free Gingerbread Loaf?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder before they go into Gluten-Free Gingerbread Loaf. To prevent cross-contamination, always use clean utensils and cutting boards. Ensure all packaged ingredients, especially flour blends and leavening agents, are gluten-free and have not come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

How should leftover Gluten-Free Gingerbread Loaf be stored?

Gingerbread loaf tastes better the next day as the spices settle. Wrap the fully cooled loaf and keep it at room temperature for up to 3 days, or freeze slices for a month.

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