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Gluten Free Gingerbread Loaf

This moist and flavorful gluten free gingerbread loaf perfectly combines rich molasses, ginger, cinnamon, and cloves, creating a comforting, festive crowd-pleasing favorite.

1 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	387 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 60 min Total Time: 195 min

https://theglutenfreeaustrian.com/gluten-free-gingerbread-loaf/

Preheat the oven to 350F and line loaf pan with parchment paper and set aside. I use a 8.4”x4.5”x4.1 Pullman Loaf Pan in all my quick bread recipes but a standard 8×4 loaf pan will work as well. Keep in mind to adjust baking time accordingly. A more shallow pan means the loaf will most likely bake faster.
In a small bowl sift together the gluten-free multi purpose flour, cornstarch, baking powder, baking soda, cocoa powder, spices and kosher salt. Set aside.
In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk together until combined.
Add one egg at a time to the molasses mixture. Whisk until smooth.
Place the water in a microwave safe container, like a liquid glass measuring cup, and microwave for about ONE minutes until very hot (around 100F/38C). If you accidentally boiled the water too long, make sure to remeasure and make sure you still have 240 grams of water.
While the water is heating up, add the dry ingredients to the wet ingredients. The batter will be very stiff.
Carefully add the hot water to the gingerbread loaf batter. Whisk together until a smooth quick bread batter has formed. It will be thin.
Transfer the gingerbread loaf batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly.
Place the gluten-free gingerbread bread in the preheated oven and bake at 350F for 55-65 minutes. Should the cake turn too dark too quickly, cover it with foil during the last 10-15 minutes of baking. It is done when a toothpick or cake tester inserted in the center comes out clean. The internal temperature should register between 200F and 205F
Allow for it to cool in the pan for 10 minutes. Then remove it from the bread pan, transfer it to a cooling rack, and allow it to cool completely before frosting.
Combine the unsalted butter, cream cheese, salt, and vanilla in a large bowl, and with an electric mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.
Carefully add the powdered sugar. Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.
Once the gluten-free gingerbread loaf is fully cooled, place it on a plate or serving platter plate and top with the cream cheese frosting. Using an offset or the back of a spoon, smooth out the cream cheese frosting only frosting the top of the bread. Using a serrated knife, slice the gingerbread loaf into thick slices and serve.

Ingredients

320 grams Gluten Free Multi Purpose Flour

20 grams cornstarch

8 grams cocoa powder, dutch processed

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon kosher salt

2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/8 teaspoon fresh ground pepper

1/8 teaspoon cloves (optional)

235 grams light molasses, unsulphered

100 grams light brown sugar

140 grams neutral oil, like canola or grapeseed

1 teaspoon vanilla extract

2 large eggs, room temperature

240 grams hot water, around 100F/38C

115 grams cream cheese, room temperature

30 grams unsalted butter, room temperature

70 grams powdered sugar

½ teaspoon vanilla extract

pinch of kosher salt

Instructions

Step 1

Step 2

In a small bowl sift together the gluten-free multi purpose flour, cornstarch, baking powder, baking soda, cocoa powder, spices and kosher salt. Set aside.

Step 3

In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk together until combined.

Step 4

Add one egg at a time to the molasses mixture. Whisk until smooth.

Step 5

Place the water in a microwave safe container, like a liquid glass measuring cup, and microwave for about ONE minutes until very hot (around 100F/38C). If you accidentally boiled the water too long, make sure to remeasure and make sure you still have 240 grams of water.

Step 6

While the water is heating up, add the dry ingredients to the wet ingredients. The batter will be very stiff.

Step 7

Carefully add the hot water to the gingerbread loaf batter. Whisk together until a smooth quick bread batter has formed. It will be thin.

Step 8

Transfer the gingerbread loaf batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly.

Step 9

Place the gluten-free gingerbread bread in the preheated oven and bake at 350F for 55-65 minutes. Should the cake turn too dark too quickly, cover it with foil during the last 10-15 minutes of baking. It is done when a toothpick or cake tester inserted in the center comes out clean. The internal temperature should register between 200F and 205F

Step 10

Allow for it to cool in the pan for 10 minutes. Then remove it from the bread pan, transfer it to a cooling rack, and allow it to cool completely before frosting.

Step 11

Combine the unsalted butter, cream cheese, salt, and vanilla in a large bowl, and with an electric mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.

Step 12

Carefully add the powdered sugar. Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.

Step 13

Once the gluten-free gingerbread loaf is fully cooled, place it on a plate or serving platter plate and top with the cream cheese frosting. Using an offset or the back of a spoon, smooth out the cream cheese frosting only frosting the top of the bread. Using a serrated knife, slice the gingerbread loaf into thick slices and serve.