Description
It's officially pumpkin spice season. Does gingerbread count as fall for pumpkin spice, or winter because of gingerbread cookies? Not to be confused with gingerbread cookies, gingerbread is a quick bread with similar flavors, such as molasses, cinnamon, and, of course, ginger.
Whole wheat flour provides more fiber, protein, and certain B vitamins than refined white flour. Coconut oil provides richness and helps create a tender texture in this loaf. This recipe uses less added fat than many traditional versions, with applesauce contributing moisture and texture.
Blackstrap molasses provides a rich, robust flavor and can contain more minerals than lighter varieties of molasses, including iron, magnesium, calcium, and potassium. This recipe is free of refined sugar and lower in added sugar than many standard gingerbread recipes. My recipe uses blackstrap molasses as its only sugar-containing sweetener, with the remaining sweetness coming from homemade sugar-free syrup.
This delicious quick bread is just the right amount of sweet while being full of fall flavor. It's soft, warmly spiced, and delivers the classic flavors of gingerbread in a sliceable quick bread, perfect for breakfast or a wholesome fall dessert.
Whole wheat flour provides more fiber, protein, and certain B vitamins than refined white flour. Coconut oil provides richness and helps create a tender texture in this loaf. This recipe uses less added fat than many traditional versions, with applesauce contributing moisture and texture.
Blackstrap molasses provides a rich, robust flavor and can contain more minerals than lighter varieties of molasses, including iron, magnesium, calcium, and potassium. This recipe is free of refined sugar and lower in added sugar than many standard gingerbread recipes. My recipe uses blackstrap molasses as its only sugar-containing sweetener, with the remaining sweetness coming from homemade sugar-free syrup.
This delicious quick bread is just the right amount of sweet while being full of fall flavor. It's soft, warmly spiced, and delivers the classic flavors of gingerbread in a sliceable quick bread, perfect for breakfast or a wholesome fall dessert.
Time
Prep Time:
15 minutes
Rest Time:
1 hour
Cook Time:
45 minutes
Total Time:
2 hours
Cost
Total Cost:
Cost per Serving:
$0.38
Ingredients
Serving(s)
Dry Ingredients
- 2 cup Whole wheat flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tbsp Ginger, ground
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg, ground
- 1/4 tsp Salt
- 1/4 tsp Cloves, ground
Wet Ingredients
- 1 cup Unsweetened applesauce
- 1/2 cup Unsweetened almond milk
- 1/4 cup Blackstrap molasses
- 1/4 cup Sugar free syrup
- 1/4 cup Extra virgin coconut oil
- 1 large Egg
Instructions
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- Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper. Lightly grease with oil.
- Whisk together the dry ingredients in a large bowl - whole wheat flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, and cloves.
- In a separate large bowl, whisk together the wet ingredients - applesauce, milk, molasses, sugar free syrup, melted coconut oil, and egg.
- Add the dry ingredients to the wet, and mix until just fully combined with a silicone spatula.
- Transfer the raw batter to the prepared pan.
- Bake at 350F for about 45 minutes. The top will be browned and set, a toothpick to the center will come out clean, and the internal temperature will be about 205F. Transfer to a wire rack.
- Allow it to cool completely before slicing.
Notes
- This recipe can also be made into gingerbread muffins. In a well oiled muffin pan, evenly divide your batter across the 12 cups, about 73 g or 1/3 cup each.
Bake at 350F for about 20 minutes, or until the centers are set, and a toothpick inserted into a muffin comes out clean. Makes 1 dozen muffins. - Any kind of milk will work here, such as almond milk, skim milk, whole milk, etc.
- Olive oil can be used in place of coconut oil.
- To make this gluten-free, replace the whole wheat flour with 2 1/2 cups (225 g) oat flour. The gluten-free loaf may have a slightly different texture from the whole wheat version.
- I'm using sugar free syrup as my sweetener, but other options include honey, maple syrup, or agave.
| Nutrient | Whole Wheat Sugar-Free |
Oat Flour Sugar-Free |
Whole Wheat Honey |
Oat Flour Honey |
|---|---|---|---|---|
| Calories | 152 | 153 | 170 | 171 |
| Protein | 3.4 g | 3.3 g | 3.3 g | 3.3 g |
| Fat | 5.7 g | 6.5 g | 5.7 g | 6.5 g |
| Net Carbs | 20.0 g | 18.8 g | 25.7 g | 24.4 g |
| Fiber | 2.8 g | 2.4 g | 2.7 g | 2.4 g |
| Added Sugar | 3.5 g | 3.5 g | 9.2 g | 9.2 g |
Nutrition Facts
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Total Fat: 5.7g (7%
7 % of Daily Value (78 g)
)
Saturated Fat: 4.1g (21%
21 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.6g
Cholesterol: 17mg (6%
6 % of Daily Value (300 mg)
)
Sodium: 235mg (10%
10 % of Daily Value (2300 mg)
)
Total Carbohydrate: 23.5g (9%
9 % of Daily Value (275 g)
)
Fiber: 2.8g (10%
10 % of Daily Value (28 g)
)
Net Carbs: 20.0g
Total Sugar: 5.8g
Added Sugar: 3.5g (7%7% of Daily Value for added sugar (50 g))
Sugar Alcohol: 0.7g
Protein: 3.4g (7%
7 % of Daily Value (50 g)
)
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Vitamin B12: 0.04mcg (2%
2 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.2mcg (1%
1 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 90mg (7%
7 % of Daily Value (1300 mg)
)
Iron: 1.97mg (11%
11 % of Daily Value (18 mg)
)
Magnesium: 46mg (11%
11 % of Daily Value (420 mg)
)
Potassium: 286mg (6%
6 % of Daily Value (4700 mg)
)
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61.3
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14.4
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7.2
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