Healthy Gingerbread Loaf
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Last updated on Dec 17, 2024
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A lightened up healthy gingerbread loaf made with applesauce instead of oil and maple syrup instead of sugar. It’s packed with warm spices and topped with a delicious maple cream cheese frosting.
Are you looking for a recipe that encompasses the holiday flavors? This is it. This healthy gingerbread loaf recipe is Christmas in a pan and I can’t wait to make it this holiday season! It’s super simple to make and the maple cream cheese frosting is to die for. I can’t wait for you to try it!
Table of Contents
Why You Need to Try This Recipe
- Holiday-perfect – This loaf brings all the festive vibes and fits right in to your holiday spread.
- Versatile treat – Enjoy it for brunch, dessert, or as a cozy snack—it’s delicious any time of day!
- Quick and easy – No kneading, no rising, and no fuss. This is a quick bread that’s as simple as it is satisfying.
- Crowd-pleaser – Whether it’s family brunch or a holiday party, everyone will love the taste of this loaf!
Ingredients Needed
- all-purpose flour – most of this bread is made with all-purpose flour but I did mix in some whole wheat pastry flour for extra nutrients.
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
- spices – a combination of ground cinnamon, ginger and cloves is the flavor base of this recipe.
- applesauce – keep the calories down by using applesauce in place of oil. Don’t worry, the end result is still a moist loaf! Store-bought or homemade applesauce works well.
- pure maple syrup – a natural sweetener that pairs perfectly with the rest of the flavors!
- blackstrap molasses – a key ingredient for the gingerbread flavor!
- eggs – to keep everything together. Use two regular eggs at room temperature.
- unsweetened almond milk – any milk works but I used unsweetened almond milk. Check out my post on how to make almond milk at home.
- maple cream cheese frosting – possibly the best part?! A delicious combination of cream cheese, butter, powdered sugar and maple syrup.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Notes
- Vegan: To make this loaf vegan, use a flax egg. Mix 2 Tablespoons of ground flaxseed with 6 Tablespoons of warm water. Set aside to let the mixture gelatinize. Use vegan cream cheese (I like Kite Hill cream cheese!) and vegan butter for the frosting.
- Gluten-free: I haven’t tested this with gluten-free flour but you should be able to swap the all-purpose and whole wheat pastry flour 1:1 with a gluten-free flour blend.
- Sweetener: I haven’t tried another liquid sweetener in place of the maple syrup, but I bet you could use honey or agave if preferred.
- Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, regular whole wheat flour or just regular all-purpose flour.
How to Make Homemade Gingerbread
This healthy gingerbread loaf is so simple to whip up, and your kitchen will smell amazing while it bakes. Follow these easy steps to create a warm treat the whole family will love.
Step 1: In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon, ginger and cloves.
Step 2: In a separate, large mixing bowl, whisk the applesauce, maple syrup, molasses, eggs, vanilla and milk. Whisk until well combined. Add the dry ingredients to the wet ingredients and stir until just combined.
Step 3: Pour the batter into a loaf pan that has been lined with parchment paper or well-greased. Bake at 350ºF for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Step 4: As the loaf cools, make the frosting using a stand mixer or hand mixer. Combine the cream cheese, butter, powdered sugar and maple syrup. Whisk until the mixture is smooth and fluffy. Spread over gingerbread loaf and serve.
Brittany’s Tips
- Mix gently: Stir the wet and dry ingredients until just combined to avoid overmixing. Overmixing can lead to a dense loaf, and we want it light and tender!
- Keep an eye while baking: If the top starts browning too quickly, cover it with tin foil to prevent it from burning while the center finishes baking.
- Cool before removing: Let the loaf cool in the pan for 15-20 minutes before removing it. Taking it out too soon can cause it to crumble, so be patient for the best results!
How to Serve Healthy Gingerbread Loaf
Like I mentioned earlier, this could be a part of a brunch spread or set out as part of your dessert table for the holidays! I’m dreaming of an epic holiday brunch. Here’s what I would serve with this:
- Kale and feta crustless quiche – A savory and protein-packed option to balance the sweetness.
- Easy fruit salad – Bright, fresh, and a lovely way to lighten up the table.
- Christmas salad – Festive greens with a pop of seasonal flavor to round out the meal.
- Sweet potato hash – A warm, hearty side that pairs beautifully with the spicy notes of gingerbread.
- Mimosas – Because no holiday brunch is complete without something bubbly
How to Store Leftovers
After allowing your loaf to cool completely, you can either frost before storage or wait to frost right before serving. Store any leftovers in an airtight container in the fridge for 5-7 days. For longer storage, I recommend leaving the frosting off and freezing for up to 3 months.
Frequently Asked Questions
Definitely! Chopped nuts, raisins, or even dark chocolate chips would make delicious additions without taking away from the wholesome ingredients.
This loaf is made with wholesome ingredients like whole wheat pastry flour, applesauce, and maple syrup for natural sweetness. It’s lower in refined sugar and fat compared to traditional gingerbread recipes while still being incredibly moist and flavorful.
Not at all! The loaf is delicious on its own, but the maple cream cheese frosting adds a rich, sweet touch that makes it extra special for the holidays. If you don’t want top the loaf with frosting, you can make a cinnamon sugar topping by combining 2 Tablespoons of coconut sugar and 1/2 teaspoon of cinnamon.
More Gingerbread Recipes
- Gingerbread Baked Oatmeal
- Gingerbread Energy Balls
- Pumpkin Gingerbread Smoothie
- Gingerbread Overnight Oats
- Gingerbread Cookies
More Quick Breads
Check out all the healthy quick bread recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Gingerbread Loaf
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup applesauce
- ⅓ cup pure maple syrup
- ⅓ cup blackstrap molasses
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- ¼ cup unsweetened almond milk, any milk will work
Maple Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 3 Tablespoons unsalted butter, softened
- ⅓ cup powdered sugar
- 3 Tablespoons maple syrup
Instructions
- Preheat oven to 350°F. Grease a 9″x5″ loaf pan or line with parchment.
- In a medium bowl, stir together flours, baking powder, baking soda, salt, cinnamon, ground ginger and cloves.
- In a large bowl, whisk together applesauce, maple syrup, molasses, eggs, vanilla and milk until combined.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined (don’t over mix).
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. If you notice the top is browning quickly, cover it with tin foil to prevent burning.
- Let loaf cool for 15-20 minutes before removing from pan and frosting.
- In the bowl of a stand mixer or a regular bowl if using a hand mixer, combine cream cheese, butter, powdered sugar and maple syrup. Whisk until smooth and fluffy. Spread over gingerbread loaf and serve.
Video
Notes
- Vegan: To make this loaf vegan, use a flaxseed egg. Mix 2 Tablespoons of ground flaxseed with 6 Tablespoons of warm water. Set aside to let the mixture gelatinize. Use vegan cream cheese (I like Kite Hill cream cheese!) and vegan butter for the frosting.
- Gluten-free: I haven’t tested this with gluten-free flour but you should be able to swap the all-purpose and whole wheat pastry flour 1:1 with a gluten-free flour blend.
- Storage: Store any leftovers in an airtight container in the refrigerator for 5-7 days. For longer storage, I recommend leaving the frosting off and freezing for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love gingerbread, but not the calories! I’ve lost 65 pounds over the last 2 years, I’m so happy to have found this recipe so I can have a slice with a little Trader Joe’s pumpkin spice cream cheese for fewer than 150 calories. I used even less maple syrup and molasses – just 1/4 cup of each, and it was plenty sweet. Thanks so much!
Congrats on your progress, Michele! I’m so glad this recipe worked for you, and the pumpkin spice cream cheese pairing sounds delicious. Thanks for coming back to leave a review. It means the world to me.
I’m definitely going to make this! But I am a bit confused about the molasses. Do you really recommend blackstrap molasses for this recipe? Most typical gingerbread recipes call for dark molasses, but not blackstrap. Just wanted to confirm! Thanks!
Yup! We tested this recipe with blackstrap but feel free to use dark molasses if that’s what you have on hand.
Made this last week. Absolutely delicious.
YUM! I am so glad you gave this recipe a try and are loving it, Heather. Thank you for your review + star rating, I truly appreciate it!
so yummy! made this for Christmas eve breakfast. everyone loved it. next time I will add raisins mmm. your recipes never disappoint Brittany!
WOO! I am excited to hear that everyone loved this recipe, Nancy. Thanks so much for coming back and sharing your review + star rating, I really appreciate it!