Gluten-Free Gingerbread Loaf Recipe with Maple Spice
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I’ve been perfecting this gluten-free gingerbread loaf recipe for years and I’m thrilled to finally share it with you today. The loaf is like a good old-fashioned gingerbread cake with a moist, tender crumb richly flavored with warm spices and lightly sweetened with sugar-free maple syrup.
Adding gelatin to the recipe gives the loaf a soft, slightly chewy texture that gives it a nice mouthfeel. As it bakes, the spicy aroma makes your home smell amazing, like the culinary equivalent of cozying up in a warm blanket.
Make this quick and easy breakfast in less than an hour. Serve it for the festive season to get you into the celebratory spirit or any time at all! Enjoy it as a morning indulgence with hot coffee or tea, or share it with a crowd as a holiday dessert.
You can even spread a 3-ingredient icing on top for a creamy texture and a more eye-catching presentation. It’s a guaranteed crowd-pleaser that makes a delicious homemade holiday gift for your loved ones.
This quick bread recipe is easily one of my favorite keto breakfast ideas when I make it with sweetener. It’s a delight for family and friends every time they visit. Go on, give it a try!
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Why You’ll Love This Recipe
While gluten-free gingerbread loaf is mostly associated with the winter holiday season, you can enjoy this quick and easy breakfast recipe all year round as the flavors and aroma are temptingly comforting throughout all the seasons. I’m sure you’ll love this as much as I do. Here’s why:
- Family-friendly and kid-approved
- Budget-friendly
- Minimal cleanup
- Simple ingredients: Easy to make with mainly kitchen staples.
- Short prep and baking time: Ready to enjoy in 50 minutes.
- Amazing flavors: A perfect balance of sweet and spicy, with an addictively moist crumb and soft and chewy inside.
- Basic kitchen equipment: No fancy bakeware needed, just a few simple kitchen tools like mixing bowls, a whisk, knife, spatula, baking dish, and a food processor or blender for mixing the ingredients.
If you haven’t already, pick up a copy of my cookbook, The Ultimate Guide to Low-Carb Baking, for all you need to know about sugar-free, low-carb sweet and savory baked goods. You’ll need this guide to get through the holidays and keep making oven-fresh baked goods the whole family can enjoy.
How to Make Gluten-Free Gingerbread Loaf with Gelatin
Not many foods are as reminiscent of the festive season as my gluten-free gingerbread loaf. Full of warm spices and rich flavors, you won’t resist the aroma that fills the air as the loaf bakes.
My recipe calls for a handful of pantry staples and uses almond flour so you can enjoy a deliciously filling breakfast without compromise. It’s so easy to make, you can get it in and out of the oven in 50 minutes or less.
This recipe couldn’t be simpler: Blend all the ingredients to make a thick batter, pour it into a greased loaf pan or 8-by-8-inch baking dish, and bake to golden brown perfection. Allow it to cool completely before serving. That’s it!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this delightfully indulgent gluten-free gingerbread loaf.
Ingredients You Need
Over the years, I’ve followed plenty of gluten-free gingerbread loaf recipes and ended up disappointed. They’re either too sweet or spicy, with some even calling for a laundry list of ingredients. My recipe is neither of those things. I did my best to streamline the ingredient list of this one while still hitting the essential flavors. Here’s what you’ll need:
- Salt
- Unsalted butter
- Vanilla extract
- Zucchini: Shredded
- Macadamia nuts: For added crunch
- Egg: Use free-range, large eggs; don’t swap out if you can help it.
- Almond flour: Grain-free flour that adds structure and moisture, resulting in a tender loaf that stays firm without crumbling or drying out.
- Baking soda: Acts as the raising agent. Not to be confused with baking powder.
- Warm spices: A mix of ground cinnamon and ginger powder adds excellent flavor and aroma to the loaf. Spices should be fresh or properly stored as their flavors dull with time.
- Maple syrup: Use a high-quality choice or substitute with Lakanto’s sugar-free maple-flavored syrup for keto and low-carb.
- Sweetener: Brown sugar or Lakanto’s monkfruit sweeteners as a quick and convenient way to sweeten the loaf without sugar. The brown sugar-like taste of Lakanto Golden lends a gentle caramel sweetness that pairs well with the spices.
- Grass-fed beef gelatin powder: Significantly improves the loaf’s texture while retaining moisture and keeping it from crumbling (a common problem in gluten-free baking).
Speaking of gelatin, it’s also a nice addition to no-bake recipes like my eggnog cheesecake pudding and peppermint custard.
Step-By-Step Instructions
My gluten-free gingerbread loaf recipe uses the most common baking staples to create a comforting and festive breakfast or dessert ready to serve in less than an hour. It’s the perfect treat to prep on a Friday evening to kick off the weekend or on a Sunday afternoon to enjoy a chill baking session.
You can have the loaf ready as a quick breakfast or grab-and-go snack for the busy week ahead. Follow these steps to make the perfect gingerbread loaf:
- Mix the wet ingredients. While preheating the oven, whisk the egg with butter, shredded zucchini, and maple syrup in a medium-sized bowl.
- Mix the dry ingredients. In a separate bowl, combine all the dry ingredients, except the nuts.
- Blend ingredients to make the batter. In a food processor or blender, combine the butter mixture with the dry ingredients, then add the nuts. Blend until you get a creamy and smooth batter. For a crunchy texture, finely chop the nuts before adding to the batter.
- Bake and serve. Pour the batter into a prepared loaf pan or baking dish and bake for 30 minutes until the top is firm and lightly brown. Let cool before removing from the pan or store in the fridge for at least 2 hours or overnight before serving.
If you love this recipe, try these easy desserts sweetened with Lakanto next!
Variations
What I love about gluten-free gingerbread loaf is that you can easily make it your own based on your taste and dietary preferences. Here are some ideas:
- Replace maple syrup with dark molasses to get that distinctive gingerbread color and flavor, with a pleasant, moist stickiness.
- If you’re not a fan of Lakanto sweeteners, use stevia extract or allulose instead.
- In place of butter, use coconut oil or a neutral oil like avocado or grapeseed oil (yields a lighter and airier texture, with a more tender crumb).
- For an added depth of flavor, sprinkle in more spices like nutmeg, allspice, cardamom, clove, ground ginger, or even chopped candied ginger for an extra spicy loaf.
- Add a dusting of berries and powdered sugar with freshly squeezed lemon juice on top.
- For a good frosting, whip up a maple buttercream frosting or whipped ricotta frosting, or ice with a simple dairy-free icing.
- For a zesty twist, finish the loaf with tangy lemon icing or glaze, or sprinkle a teaspoon of finely grated lemon or orange zest.
Expert Tips
- Adjust to taste. Add more or less maple syrup or sugar substitute as needed. You can also adjust the amount of cinnamon and ginger until you achieve the desired spice level. Taste the batter before baking to gauge the flavor as it can intensify during the baking process.
- Use room-temperature ingredients. Mixing a too-cold egg with butter will form small clumps in your batter. Make sure the egg is at room temperature and the butter is cooled before mixing the wet ingredients.
- Proper mixing. Avoid overmixing the batter to maintain a moist and dense loaf. Mix just until all the ingredients are combined and you achieve the desired consistency.
- Avoid overbaking. To prevent drying, check the doneness of your gluten-free gingerbread loaf by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Keep chilled. To bring out the best flavor and texture, chill the loaf in the fridge overnight. The cold temperature and time will set up a slightly gummy yet smooth and creamy loaf.
How to Store This Recipe
My gluten-free gingerbread loaf stays moist for days. If you’re prepping ahead or have leftovers, allow to cool first then store the loaf in a parchment paper-lined airtight container in the refrigerator for up to 5 days.
The loaf can also be frozen for up to 3 months. You can freeze the whole thing or in individual portions wrapped tightly in plastic wrap and stored in a freezer-safe container.
Once ready to enjoy, thaw the loaf in the fridge overnight still wrapped and in a container, then serve once it comes to room temperature.
If you prefer it warm, simply place in the oven and heat at a low temperature for 1 to 2 minutes. Alternatively, lightly toast in a toaster oven or warm in the microwave for a few seconds to revive the texture and aroma.
What to Serve with Gluten-Free Gingerbread Loaf Cake
This gluten-free gingerbread loaf is so moist and filling that you can enjoy it as a full breakfast or dessert. But if you want to smooth out the sweet and spicy flavors, accompaniments are most welcome! Below are some of my favorites:
- A bowl of mixed nuts and dried fruits
- Fresh sliced apples, pears, or oranges
- Hot chocolate, coffee, or tea
- Iced tea or cold brew
- A scoop of vanilla or chocolate ice cream
- Greek or raw milk yogurt parfait topped with fresh berries and honey
More Easy Holiday Treats to Try
If you make this recipe, please leave a review. I appreciate each 5-star rating and review comment!
Ketogenic Gingerbread Loaf | with Grass-fed Gelatin
Ingredients
- 1 whole egg
- ¾ cup shredded zucchini
- ¼ cup butter
- ¼ cup Sugar-free maple syrup
- 1.5 cups almond flour
- 2 tablespoons Keto sugar substitute save 20% off with coupon code PRIMALEDGEHEALTH
- 1 tablespoon ground cinnamon
- 1 tablespoon ginger powder
- 1 tablespoon grass-fed beef gelatin
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup macadamia nuts
Instructions
- Preheat oven to 350 °F.
- Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
- In a second bowl, combine all dry ingredients. Reserve the nuts.
- Blend the wet bowl with the dry bowl in a food processor. Add the nuts and continue blending until smooth. If you don’t have a food processor, try a blender. When the nuts are well blended, the bread gets a very creamy texture. If you like chunks or want a crunchy texture, you can finely chop the nuts with a knife and add them to the batter in pieces.
- Pour batter into a greased loaf pan or 8 by 8-inch baking dish. Bake for about 30 minutes, until top is golden brown and firm to touch.
- Let cool completely before removing from the pan. This bread is best after it has sat in the fridge for a bit, for at least 2 hours or overnight.
Nutrition & Macros
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