Gluten Free Gingerbread Loaf

5 from 1 vote

I adore this moist and richly flavored gingerbread loaf! It's gluten free, and bursting with health promoting ingredients, from the almond flour to the iron-rich blackstrap molasses. Don't skip the white chocolate mascarpone!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 232kcal

Author: Michelle Miller

Ingredients

Wet Ingredients

3/4 cup pumpkin
1/2 cup blackstrap molasses
3 eggs
2 tablespoons maple syrup
2 tablespoons coconut oil melted

Dry Ingredients

1 cup oat flour
1 cup almond flour
1/4 cup arrowroot powder
1 tablespoon cinnamon
1 tablespoon ground ginger
1/4 teaspoon freshly grated nutmeg or sub gingerbread spices
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

White Chocolate Topping

8 ounces mascarpone cheese
3 1/2 ounces white chocolate (I use sugar free chocolate chips), melted

Instructions

Preheat oven to 350º F.
In a medium sized mixing bowl, add pumpkin, eggs, blackstrap molasses, maple syrup, and coconut oil. Whisk to combine. Ensure ingredients are room temperature to keep the coconut oil from solidifying.
In another mixing bowl, add all dry ingredients, and mix together well.
Add the dry ingredients into the bowl with the wet ingredients, and mix until just combined.
Either line a loaf pan with baking paper, or grease it with coconut oil. Add the batter to the pan, and bake for 40-45 minutes, until the center of the loaf is fully cooked.
Allow to completely cool before slicing. Store in the fridge for up to a week, or wrapped air tight in the freezer for up to 3 months.
When cool, frost with White Chocolate Mascarpone topping, if using.

White Chocolate Mascarpone

In a mixing bowl, add the mascarpone cheese, and whip until light and fluffy.
Drizzle in the melted white chocolate, and continue whipping for 2-3 minutes, until you see the mixture getting thicker and fluffier. The white chocolate starts to solidify in the mixture and makes it super light and thick.

Notes

Make it Gluten Free: Be sure to use certified gluten free oats, if necessary. Almond flours is already be gluten free. If you are not sensitive to gluten, any oat flour is fine.
Make it Ahead: This loaf freezes beautifully! I have frozen a whole loaf and defrosted in the refrigerator overnight, and have also frozen (already frosted) slices and pulled them out in the evenings for dessert.
Make it Dairy Free: This loaf is already dairy free, but the topping is not. Use a dairy free cream cheese, and sweeten lightly with maple syrup. You can also use a simple powdered sugar glaze, or leave the loaf plain.

Nutrition