Gingerbread Loaf Recipe

5 from 5 votes

Combine rich molasses and warm ginger with applesauce and pumpkin puree to make this healthy Gingerbread Loaf Recipe!

Prep Time10

Cook Time40

Cool Time1

Total Time1 50

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: slices

Preheat the oven to 350 F. Prepare a 9x5" baking pan with parchment paper.
Place eggs, coconut sugar, applesauce, pumpkin puree, molasses and extra virgin olive oil in a standing mixer and blend until smooth or blend in a mixing bowl by hand.
In a large bowl, sift together the flour, baking powder, baking soda and spices. Fold the dry ingredients into the wet with half the chocolate chips.
Transfer the batter into the prepared baking pan and smooth into an even layer. Sprinkle the remaining chocolate chips on top of the batter, pressing them slightly into the batter.
Bake at 350 F 50 minutes or until a toothpick can be inserted clean.
Cool the bread in the pan after removing from the oven 30 minutes. Then remove from the pan and let it sit another 60 minutes before slicing and enjoying.

Avoid clumps in your batter and ensure a great cake consistency by using room temperature eggs, pumpkin, and applesauce.
Don’t pack your flour into measuring cups. Instead, spoon the flour into the cup and gently level it to avoid dry or dense baked goods, especially when working with gluten-free flours.
Ensure the best flavor and non-crumbly cake slices by letting the cake cool for a full hour after removing it from the baking pan.