Hello, precious little gingerbread loaf. I baked these mini gingerbread loaves for my husband this week. He loves quick breads. Like more than cupcakes and cookies. He wasn’t very happy with the kids and I when the kids and I finished off the last of the bread. Sorry babe. You’re sharing with 3 other mouths in this family.
Now that December is slowly (quickly) creeping it’s way into my life, I’ve had to start thinking about what homemade treats I’m going to make for family and friends. I’ve made mini apple cinnamon bread in the past, but I wanted to try something new. Something even more Christmasy. Thus, the frosted gingerbread was born.
I can’t tell you how amazing your kitchen will smell when you are baking these gluten free vegan mini gingerbread loaves. It’s too much. Once they were cooled, I couldn’t leave them alone. I frosted them with a simple vanilla ginger glaze. What?! Yeah, took them to a whole new level. The applesauce and pumpkin puree makes them oh so moist, the molasses makes them sweet and the ginger…well that’s just a necessity. Each slice of this bread is fragrant and has the flavors of classic gingerbread. So YUM!
Update! I recently changed this recipe up, making for a lighter crumb. I had a few people say it was a bit too dense. These changes don’t change the flavor, it’s still just as delicious!
- 3 cups Sarah's gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 cup So Delicious unsweetened coconut milk
- 1 cup organic brown sugar or coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 2/3 cup canola or sunflower seed oil
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper.
- In large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- Mix together the coconut milk, brown sugar, applesauce, pumpkin puree, oil, molasses and vanilla. Add to flour mixture and stir to combine.
- Pour batter into prepared mini loaf pans. Bake for 28-30 minutes or until toothpick inserted in center comes out clean.
- Allow to cool in pan for 10 minutes before removing from pan. Continue to cool on cooling rack.
- To make glaze, mix together powdered sugar, coconut milk, ginger and vanilla. Add additional tablespoon of coconut milk if needed.
- Drizzle glaze over cooled gingerbread. Slice and serve.
Do you think I could make these into muffins, Sarah? Is there anything I would need to do to adjust the recipe? Thank you!!
These would make great muffins, Lainy! I would decrease the baking time to 17-19 minutes. They will be done when a toothpick inserted into center comes out clean.
Hi there – I totally get that this is a gluten-free website, but if I'm making these for gluten-friendly people can I just sub all-purpose or whole wheat pastry flour directly for the gluten-free flour? Thanks!
Alyssa, I have not tried this recipe using all-purpose flour, but it should work just fine. I would cut the flour down to only 2 cups. Let me know how they turn out!
Did anyone else have trouble with the texture on this recipe? I followed it exactly as written, except baked it in 2 regular sized loaf pans since that's what I had. I baked 1 loaf for 35 min and 1 for 45 min. Both were gummy and dense, not very good at all, which was sad since it was so flavorful! Should I add more baking soda or flour, or can it not be adapted to bigger pans? The texture on your pumpkin cupcakes and oatmeal choc chip pumpkin cookies was so good, I believe it's attainable. 🙂 Thanks!
Rachel, thank you for your feedback! I went ahead and tweaked the recipe a bit, replacing the pumpkin with applesauce and changing a few other things. The texture is much lighter and should work perfectly for you now!
Can you use coconut flour instead?
Unfortunately, coconut flour bakes very differently than any other gluten free flour. If you use it in this recipe it will not work. Coconut flour absorbs a lot of moisture.
Ok is there anything else you could use besides the flour recipe you listed?
Question on ingredients vs. instructions – I measured everything and had the dry and wet bowls mixed and then read your instructions in detail and realized they didn’t mention the pumpkin and applesauce- are they meant to be in this recipe? My loaves are baking with all of the ingredients listed as I type but I figured you would want to know. Love your site and your recipes!
Just fixed it for you! Thanks for pointing that out to me 🙂
Thanks, Sarah! They have been a hit so far with our whole crew at home that includes some that fall into the “Don’t make me eat your gluten free food” category (myself and one of our 4 teens is GF) 🙂 I made some for gifts and hope to get some out of the house before they all get eaten – a sure sign of a great recipe – thanks, again!)
Thanks for sharing, Theresa!
Yummy!!! I substituted the pumpkin and applesauce with homemade applebutter, used a bit of coconut flour instead of the full amount of sorghum flour and used coconut oil instead of listed oil. And by mistake, I used a full can of coconut milk. Turned out fabulous! Will make again!
Thanks for sharing! Love that you mixed it up and it turned out well!