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Slices of gingerbread loaf with maple cream cheese frosting on parchment paper.
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4.80 from 10 votes

Gingerbread Loaf

A lightened up 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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baked Goods, Breakast
Cuisine: American
Keyword: gingerbread loaf
Servings: 9
Calories: 213kcal


  • 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
  • cup pure maple syrup
  • 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
  • cup powdered sugar
  • 3 Tablespoons maple syrup


  • 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.
    A mixing bowl containing flours, baking powder, baking soda, salt, cinnamon, ground ginger and cloves. A whisk lays next to the bowl.
  • 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).
    Gingerbread loaf batter in a mixing bowl. A spatula rests in the bowl.
  • 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.
    A bread pan with gingerbread loaf batter. The bread pan is lined with parchment paper.
  • 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.
    Maple cream cheese frosting in a mixing bowl.



  • Cinnamon sugar topping: 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. 
  • 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.


Serving: 1slice | Calories: 213kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 179mg | Potassium: 278mg | Fiber: 2g | Sugar: 14g