Gluten Free Mini Gingerbread Loaf

Pretty slices from a loaf of gingerbread with eggnog and ginger icing.

5 from 1 review

Gluten Free Mini Gingerbread Loaf

Skip the gluten, savor the season! This gluten free mini gingerbread loaf bursts with warm molasses, ginger, and fragrant spices, all wrapped in a tender crumb. Drizzled with eggnog icing, it's a cozy bite of holiday cheer, perfect for mornings, fireside moments, or gifting with a smile.

Prep Time20

Cook Time28

Total Time48

Course: Breakfast, Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 199kcal

Author: Erin Cernich

Equipment

3x5.75-Inch Mini Loaf Pan

Ingredients

Gluten Free Gingerbread Loaf

6 tablespoons gluten free oat flour
3 tablespoons sweet white rice flour
2 tablespoons blanched almond flour
1 tablespoon tapioca flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
2 tablespoons cold pressed refined coconut oil, melted or any neutral oil
3 tablespoons organic cane sugar or granulated sugar
3 tablespoons brown sugar, light or dark
1 large egg, room temperature
2 tablespoons unsweetened applesauce, room temperature
1 ½ tablespoons molasses, unsulphured
½ teaspoon vanilla extract
1 teaspoon fresh ginger, grated or ground ginger

Eggnog Icing

¼ cup powdered sugar
2 to 3 teaspoons dairy free eggnog or any preferred eggnog
⅛ teaspoon ground nutmeg
1 pinch salt
crystallized ginger, finely chopped optional for garnish

Instructions

Gluten Free Gingerbread Loaf

Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Lightly grease a mini 3x5.5 inch loaf pan. Line the long sides with a piece of parchment - long enough to hang over the sides of the pan.
In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, baking powder, salt, and ground spices (including ground ginger, if not using fresh ginger).
6 tablespoons gluten free oat flour, 3 tablespoons sweet white rice flour, 2 tablespoons blanched almond flour, 1 tablespoon tapioca flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg
In a medium mixing bowl, mix together the oil and both sugars. Add the egg and mix until completely combined. Then add the applesauce, molasses, vanilla, and grated ginger. Mix until well combined and smooth. Note - You can use peeled and grated fresh ginger, or I find the frozen cubes of ginger linked in the recipe work great. Just take it out a few minutes before you start making the loaf so it thaws).
2 tablespoons cold pressed refined coconut oil, melted, 3 tablespoons organic cane sugar, 3 tablespoons brown sugar, light or dark, 1 large egg, room temperature, 2 tablespoons unsweetened applesauce, room temperature, 1 ½ tablespoons molasses, unsulphured, ½ teaspoon vanilla extract, 1 teaspoon fresh ginger, grated
Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Let the batter rest for at least 5 minutes to hydrate and develop flavor.
Pour the batter into the prepared loaf pan and bake for 26 to 28 minutes, or until the loaf is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the loaf in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the loaf out of the pan using the parchment overhang, and cool completely on the wire rack.

Eggnog Icing

When the loaf is completely cool and ready to serve, prepare the icing.
In a small mixing bowl, add the powdered sugar, 2 teaspoons of eggnog, nutmeg and salt. Mix to combine. Add more eggnog, 1 teaspoon at a time, to reach your desired icing consistency.
¼ cup powdered sugar, 2 to 3 teaspoons dairy free eggnog, ⅛ teaspoon ground nutmeg, 1 pinch salt
Drizzle the icing over the loaf and sprinkle the top with crystallized ginger pieces. Store leftovers covered at room temperature for up to 3 days.
crystallized ginger, finely chopped

Notes

Serving Size - This is a small batch recipe and only tested as such. I can not say how doubling the recipe will work. If you try to double the recipe, bake for 50 to 60 minutes in a 9 x 5-inch loaf pan.
Yield - The recipe as written yields a mini loaf that can be cut into 6 to 8 slices of cake - more if you cut thin slices.
Ginger - Fresh, frozen, or ground ginger will work. I recommend fresh or frozen for a stronger ginger flavor. I use frozen ginger cubes that are linked in the recipe. These are found in the frozen section at the grocery - usually with the fruit and veggies.
Baking Pan Alternatives - You can use a brownie pan to make 5 smaller, individual loaves - bake for 20 to 22 minutes. Or, 4 to 5 muffins in a muffin pan - bake for 18 to 22 minutes.
Storing Leftover Loaf - Cover and store leftovers at room temperature for up to 3 days.
Freezing the Loaf - You can freeze the baked and un-iced loaf for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.

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