It doesn’t get more holiday festive than this! A gingerbread loaf with with a delicious cream cheese frosting. Everyone I’ve made this for loves it, and goes back for more. It’s got the perfect amount of spice, super moist, and is frosted to perfection.
I used coconut sugar and molasses for sweetener, cutting the typical amount way down. I also used unsweetened applesauce to keep it super moist. There is an egg, which could be replaced by a flax egg to make the whole thing vegan. I also used gluten free flour, but regular works just as well. I wouldn’t sub almond flour here, like a lot of my other breads.
1 1/2 cups Bob’s Redmill Gluten Free Flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp cloves
1/2 tsp salt
1/2 tsp nutmeg
1 tsp baking soda
1/4 cup molasses
1/2 cup coconut sugar
1 tsp vanilla
1/2 cup coconut oil
1 cup unsweetened applesauce
1 egg
Ingredients for frosting:
1/4 cup (vegan optional) cream cheese
1/4 cup (vegan optional) butter
1 + cups powdered sugar
1/2 tsp vanilla extract
Preheat oven to 350.
You’ll need 2 mixing bowls. Mix the flour and dry ingredients in one bowl.
Mix the molasses, sugar, vanilla, oil, and applesauce in another. Slowly incorporate the flour mix into the wet mix.
Spread mix into a greased bread tin. Bake for 40 minutes.
Remove and cool before taking out. Cool completely before frosting.
Store leftovers in airtight container in the fridge for about 5 days.
Here’s a link to the frosting
