Gluten-Free Gingerbread Loaf with Vanilla Glaze
This festive Gluten-Free Gingerbread Loaf is the perfect holiday quick bread to serve on Christmas morning. Low effort, GREAT taste & Texture!
Servings: 8 Servings
Calories: 337kcal
Equipment
- Loaf pan
Ingredients
Gluten Free Gingerbread Loaf
- 1 cup Sorghum Flour
- 1 cup Light Buckwheat Flour
- ½ cup Brown Sugar packed
- ¼ cup Coconut Flour
- 1 tablespoon Ground Ginger
- 2 teaspoon Ground Cinnamon
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoon Salt
- ½ teaspoon Baking Soda
- ¼ teaspoon Allspice
- ¼ teaspoon Ground Cloves
- 1 Cup Buttermilk
- ½ cup Molasses
- ½ cup Vegetable Oil
- 2 Large Eggs
- 2 teaspoon Vanilla extract
Vanilla Glaze
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
- pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
Instructions
Gingerbread Loaf
- Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.
- In a large bowl, whisk together flours, brown sugar, spices, baking powder, xanthan gum, salt, and baking soda. Set aside.
- In a separate bowl - a small or medium bowl - whisk together buttermilk, molasses, oil, eggs, and vanilla until smooth and well combined.
- Add the wet ingredients mixture to the mixing bowl of dry ingredients.Use a wooden spoon or rubber spatula to stir just until combined.
- Pour batter into prepared pan.
- Bake for about 55-65 minutes or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Baking time will depend on the materials and proportions of the pan you use - keep an eye on it, don’t let it overbake!
- Once fully cooked, remove from oven, and let the bread cool on a wire rack while you make the glaze:
Vanilla Glaze
- Whisk together the milk, vanilla, and salt.
- Add about the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra milk or microwave for 10 seconds at a time (my preferred method!) if you need.
- Drizzle glaze over the warm loaf, allow to cool for at least 15-20 minutes before cutting - if you’ve got that kind of patience!
- Leftovers can be cooled to room temperature, wrapped in Saran wrap and stored in the fridge for 5 days or so.
- Best served at room temperature or - ideally - warmer.
Nutrition
Serving: 1slice (⅛ of the recipe) | Calories: 337kcal | Carbohydrates: 72g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 447mg | Potassium: 533mg | Fiber: 4g | Sugar: 46g | Vitamin A: 114IU | Vitamin C: 0.05mg | Calcium: 157mg | Iron: 3mg