Ginger, cinnamon, nutmeg, and cloves are combined with molasses in this quick vegan gingerbread loaf. Moist, fluffy, and subtly sweet this loaf makes for a delicious breakfast, a healthy snack, or a holiday dessert!
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I love a good gingerbread cookie but sometimes I don’t have the time to make the dough, roll it out, and bake several batches. That’s when this delicious vegan gingerbread loaf recipe comes in handy. I get all the delicious gingerbread flavors in an easy, quick bread.
This recipe is whole grain, oil-free, and low in sugar, topped with pecan pieces for extra crunch. It uses simple ingredients and it’s full of warm spices. It tastes like the holidays in every bite.
💗 Why You’ll Love This Vegan Gingerbread Loaf
- Basic Ingredients: It only takes a few basic baking ingredients to make this loaf.
- Easy to Make: This is a simple loaf recipe that takes just a few minutes of prep before baking.
- Suitable for All Diets: This is a vegan, dairy-free recipe that can be made gluten-free with one tweak. You can also leave out the nuts for those with nut allergies.
- Classic Holiday Flavor: The ginger, molasses, and warm spices give this bread a wonderful holiday flavor.
Ingredients
- Whole Wheat Flour: Whole wheat flour is a healthier alternative to bleached flour.
- Date Sugar: Date sugar sweetens the bread without using white sugar..
- Spices: Ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
- Blackstrap Molasses and Warm Water: Blackstrap molasses combined with warm water helps to think it out and makes incorporating it into the batter easier.
- Applesauce: Used as an oil substitute
- Vanilla Extract: Brings out the flavor of the ginger.
- Apple Cider Vinegar: Works with the baking powder and baking soda to leaven the loaf. Works as a great substitute for eggs.
- Chopped Pecans: Adds an extra nice crunch on the top.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
- Flour: You can use all-purpose flour in place of whole wheat flour. For a gluten-free bread, use oat flour.
- Date Sugar: Coconut sugar or organic granulated sugar will also work.
- Nuts: Chopped almonds or walnuts will work well in place of chopped pecans.
- Chocolate Chips: Try adding chocolate chips for an extra burst of sweetness.
- Nut-Free: Omit the nuts if you have family members or friends who are allergic.
How to Make Vegan Gingerbread Loaf
FAQ
What is gingerbread made of?
Gingerbread is made by using a variety of spices. The most common spices are ginger, cinnamon, cloves, and nutmeg. Sometimes, anise and cardamom are added. The bread is then sweetened with molasses, but can also be sweetened with honey or brown sugar. To keep it vegan, use maple syrup to replace honey when it is called for in a recipe. This vegan gingerbread loaf uses ginger, cinnamon, cloves, and nutmeg with molasses and date sugar to give it a subtle sweetness.
What makes quick bread moist?
To get moist, quick bread, you have to stir the wet and dry ingredients until they’re just combined stirring or mixing results in dense, quick bread. For a super moist quick bread, use a wet sweetener such as molasses or maple syrup to keep it vegan. Another tip for moist, quick bread is to put a baking sheet with water on the bottom rack of the oven while baking. The steam will create more moisture in the oven, resulting in moist bread.
Is vegan gingerbread loaf healthy?
While this isn’t healthful food, this gingerbread loaf is made with wholesome ingredients and is low in sugar. Instead of using white flour, this recipe uses whole wheat flour. Whole wheat flour is not processed like white flour, so it retains its nutritional value, helping you feel fuller longer. This recipe doesn’t call for white or brown sugar and instead uses date sugar, which is lower on the glycemic index. Subbing out oil for applesauce in this recipe takes virtually all of the fat out of this loaf. One slice has only 135 calories and less than 1 g of fat.
Expert Tips
- It’s important to thin the molasses with warm water so it can be mixed into the batter more easily.
- For an extra fluffy texture, sift the flour.
- Mix the batter until just combined. If you overmix the batter, the bread will be too dense.
- Use parchment paper to line your loaf pan. This eliminates the need to oil or butter your pan yet still remove the loaf from the pan with ease.
- Sprinkle the pecans on top of the loaf before baking. They’ll stick to the top of the loaf and make a pretty presentation.
🍽 Serving Suggestions
Enjoy this vegan gingerbread loaf with a dollop of vegan coconut whipped cream, or top it with vegan buttercream frosting for a dessert cake! Or bake in small loaf pans to give as gifts to your friends and neighbors for the holidays. If you love this recipe, try my vegan gingerbread cake!
It’s also a great snack or after-dinner treat with tea, coffee, or hot chocolate.
Storage
Room Temperature: This bread lasts up to 4 days when stored in an airtight container at room temperature. Do not store it in the refrigerator, as it will dry out.
Freeze: You can freeze this vegan gingerbread loaf by wrapping it in plastic wrap and storing it in an airtight container in the freezer. It will last up to 2-3 months when frozen. When ready to defrost, please remove it from the freezer and defrost in the refrigerator.
😋 More Vegan Ginger Recipes!
Thai Red Curry with Chickpeas
Vegan Stuffed Dates
Hidden Veggie Chocolate Muffins
Hidden Veggie Pasta Sauce
🎥 Video
5 Secrets to Ridiculously Easy Vegan Dinners
Tips, tricks, and recipes to create easy vegan dinners in less than 30 minutes!
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Recipe
Vegan Gingerbread Loaf
Ginger, cinnamon, nutmeg and cloves are combined with molasses in this quick vegan gingerbread loaf. Moist, fluffy and subtly sweet this loaf makes for a delicious breakfast, a healthy snack, or a holiday dessert when topped with coconut whipped cream!
5 from 6 votes
By Alison Corey
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Course: Breakfast, Dessert, SnackCuisine: AmericanDiet: Vegan
Prep Time: 10 minutes minutesCook Time: 45 minutes minutesTotal Time: 55 minutes minutes
Servings: 12
Calories: 138kcal
Equipment
- ▢ 9 inch loaf pan
- ▢ Parchment Paper
- ▢ Mixing Bowls
- ▢ Measuring Cups and Spoons
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Ingredients
- ▢ 2 cups whole wheat flour
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ½ cup date sugar
- ▢ 2 teaspoon ginger
- ▢ 1 teaspoon cinnamon
- ▢ ½ teaspoon cloves
- ▢ ½ teaspoon nutmeg
- ▢ ¼ teaspoon salt
- ▢ ⅓ cup unsulphured molasses
- ▢ 1 ¼ cup warm water
- ▢ ⅓ cup applesauce
- ▢ 1 tbsp apple cider vinegar
- ▢ 1 teaspoon vanilla
- ▢ ¼ cup chopped pecans
Instructions
- Preheat oven to 350° F. Line your loaf pan with parchment paper.
- In a medium mixing bowl, combine warm water and molasses in a medium size bowl. Stir until combined. Add the applesauce, vanilla, and apple cider vinegar.
- Combine the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, nutmeg, and date sugar in a large bowl.
- Slowly add the wet ingredients to bowl of dry ingredients, stirring until just combined. Do not over stir.
- Pour the batter into your prepared loaf pan. Sprinkle with chopped pecans on top, pressing gently to help them stick.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 10 minutes. Run a knife along the sides of the pan to help to loosen the loaf. Cool completely on a wire rack before slicing and serving.
Notes
Tips for Making Vegan Gingerbread Loaf
- Add the wet ingredients to the dry ingredients slowly. If you over stir, you’ll break up the little bubbles that form that gives this quick bread a light, fluffy, and moist texture.
- Use parchment paper to line your loaf pan. This eliminates the need to oil the pan yet still remove the loaf from the pan with ease.
- Sprinkle the pecans on top of the loaf before baking. They’ll stick to the top of the loaf, and make a pretty presentation.
- Check the loaf at the 40-minute mark by inserting a toothpick in the center. If it comes out clean the loaf is done. If not, bake for an additional five minutes or until the toothpick comes out clean.
- Store at room temperature for up to 4 days, or in the freezer for up to 3 months.
Nutrition
Calories: 138kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 224mg | Fiber: 3g | Sugar: 12g | Calcium: 41mg | Iron: 1mg
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