This gluten-free gingerbread loaf is dense, moist, and richly flavored with blackstrap molasses, ginger, cinnamon, and cloves. A French-style classic, it’s perfect for holiday breakfasts, dessert, or gifting.
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Before I made this loaf I’d only had gingerbread in cookie form. This cake is a different experience — softer and moister with a bold molasses and spice profile. The texture is dense but tender, and the flavor is deep and warming. It quickly became a favorite in our house.
Here’s what you’ll need
- Kim’s gluten-free all-purpose flour blend (or a tested store-bought blend)
- Unsulfured blackstrap molasses for a deep, dark molasses flavor
- Lemon or orange zest — either works well and brightens the spices
- Neutral oil such as vegetable, canola, or avocado oil
- Dark brown sugar (light brown sugar can be substituted)
- Cream cheese (use a dairy-free alternative if you need a dairy-free glaze)
- Butter (for a silkier glaze; omit for dairy-free)
- Milk (to thin the glaze to a drippy consistency if desired)
Let’s make a gingerbread cake!
- Step 1: Whisk all dry ingredients together in a large bowl and set aside.
- Step 2: In a mixer, combine brown sugar and molasses until smooth. With the mixer running on low, stream in the oil, then add the eggs and mix until combined.
- Step 3: Add the dry ingredients in two additions, mixing briefly between each until just combined.
- Step 4: With the mixer on low, slowly add boiling water in small increments until incorporated. The batter will be thin.
- Step 5: Pour the batter into a prepared loaf pan. Optionally pipe a line of softened butter down the center to encourage a neat split.
- Step 6: Bake until a skewer comes out mostly clean. Cool completely before spreading the cream cheese glaze, if desired, and serve.
Gingerbread loaf cake FAQs
The recipe calls for unsulfured blackstrap molasses to achieve the deep flavor and proper acidity. Substituting light molasses can change the rise and final flavor, so use caution if swapping.
Yes. Use a dairy-free cream cheese alternative or skip the cream cheese glaze and butter line. The loaf itself can be dairy free when those components are omitted.
You can bake it up to one week in advance. Store at room temperature (without glaze) or refrigerated (with glaze). For longer storage, freeze for up to three months.
More gluten free quick bread recipes
- Gluten free banana bread
- Gluten free dairy free zucchini bread
- Gluten free lemon loaf
- The BEST gluten free pumpkin bread
- Gluten free cinnamon swirl bread
For a deep, dark, and richly spiced quick bread, this gluten-free gingerbread loaf delivers classic holiday flavors and makes a thoughtful homemade gift.
Best Ever Gluten Free Gingerbread Loaf
Equipment
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9 x 4-inch pullman loaf pan (or similar loaf pan)
Ingredients
- 2¼ cups plus 2 teaspoon (333g) Kim’s gluten free all purpose flour blend
- 1½ teaspoon baking soda
- 1 tbsp plus 1 tsp ground ginger
- 1½ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 1 cup plus 1½ teaspoon (220g) dark brown sugar, lightly packed
- 1 cup plus 2¼ teaspoon (340g) unsulfured blackstrap molasses
- 1 cup (215g) neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 1¼ cups plus 2½ tablespoon (336g) boiling water
- zest of one lemon or small orange
Butter line (optional)
- 1 tbsp (14g) softened butter
Cream cheese glaze
- 4 ounces (113g) cream cheese, softened
- 4 tbsp (56g) butter, softened
- ¾ cup (94g) powdered sugar, sifted
- 2-3 tablespoon milk
Instructions
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Preheat oven to 325°F. Spray a 9 x 4-inch loaf pan with nonstick spray and line with parchment, leaving an overhang.
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Whisk together the flour blend, baking soda, ginger, cinnamon, cloves, and salt; set aside.
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In a mixer, break up brown sugar on low, add molasses and mix until smooth. With the mixer on low, stream in the oil and mix until homogeneous. Scrape the bowl and add eggs, mixing until smooth.
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Add dry ingredients in two additions, mixing briefly after each. With the mixer on low, slowly add boiling water in small increments, allowing it to incorporate fully. Scrape the bowl once more.
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Fold in the citrus zest. The batter will be quite runny. Pour into the prepared pan and, if using, pipe a line of softened butter in the center. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until a long skewer comes out mostly clean with a few moist crumbs.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Make the cream cheese glaze
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Beat cream cheese and butter until smooth. Add powdered sugar, 2 tablespoons milk, and vanilla, and beat until smooth.
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Add a tablespoon more milk if you prefer a thinner glaze. Spread over the cooled loaf and allow to set before slicing.
Notes
Make the loaf dairy free by omitting the butter line and cream cheese glaze. For a simple dairy-free glaze, whisk 2 cups powdered sugar with 2–3 tablespoons water and 1 teaspoon vanilla.
Store wrapped at room temperature without glaze for up to 6 days. With cream cheese glaze, refrigerate well wrapped for up to 8 days. Freeze for up to 3 months.
Adapted from Thomas Keller’s Bouchon Bakery.