Sweets + Treats

Gluten Free Gingerbread Loaf

It’s that time of year again friends!  I’m so excited for all things gingerbread, apple cinnamon, and pumpkin spice! I’m bringing on the cool fall weather and holiday season with this Gluten Free Gingerbread Loaf!

It feels as though this year will be bigger than ever.  Family and friends can gather again and we’re not bound to USPS for present shipments.  (I spent more money on shipping costs than actual gifts last year…ugh) But, I digress…

As a child in Syracuse, NY, my Mom would start REALLY baking in September.  That is when the colder air moved in and the leaves began to change.  And because this dessert is so nostalgic for me, I was excited to come up with a better-for-you version of it!

Anything I can make gingerbread flavored, I do. Which is why I knew this fall season wouldn’t be complete without a healthy gingerbread loaf recipe!


Eggs – One egg contains 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs also contain lots of trace minerals that are important for your body. I would consider an egg a super food.

Unsalted butter – I like butter because it is calorie dense, contains a lot of Vitamin A, and Vitamin E, B12, and K. Butter also is an excellent source of conjugated linoleic acid (CLA) — a type of fat found in meat and dairy products. CLA has been linked to impressive health benefits.

Sugar-free vanilla extract – Vanilla extract is life. It really takes this Gluten Free Gingerbread Loaf recipe from good to great.

Granulated Swerve – Swerve is zero-calorie, non-glycemic and measures cup-for-cup like sugar. It’s sweet, safe and natural. It also works great with cold recipes because it dissolves very well.

Coconut flour – Coconut flour is made from coconut flesh that has been dried and ground. It contains no gluten, making it an option for people with certain conditions, such as celiac disease, wheat allergy, or non-celiac gluten sensitivity.

Gluten-free baking powder – Baking powder is made up of Baking soda (sodium bicarbonate), cream of tartar (potassium bitartrate), and cornstarch.  Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It also makes for a great homemade toothpaste!

Gingerbread Spice Mix (Or, if you want to make your own: 2 tsp ground ginger, 2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/2 tsp ground nutmeg, 1/2 tsp ground clove, 1/4 tsp sea salt)

Cream cheese – Cream cheese is high in fat and contains a small amount of carbs and protein. It’s a good source of vitamin A and contributes some riboflavin.

Walnuts – walnuts are an amazing food. They provide healthy fats, fiber, vitamins and minerals, and are an excellent source of antioxidants. The powerful antioxidants help fight oxidative damage and inflammation in your body.

Here are a few tips to help you create the best gingerbread loaf⠀

  • Do not over mix.  I like to use a rubber spatula to scrape and fold the batter together. Then, as soon as it’s blended all the way, I stop mixing immediately
  • To prevent flour chucks, you can always sift the flour before adding it in. It really works and gets your flour incorporated well. Here is a cool sifter I like: Flour and Sugar Sifter
  • Try this recipe as a gingerbread cookie or cake for your next holiday gathering. And if it turns out bad…let your kids decorate it as a gingerbread house!

Gluten Free Gingerbread Loaf

It’s that time of year again friends!  I’m so excited for all things gingerbread, apple cinnamon, and pumpkin spice!  Bring on the cool fall weather and holiday season!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 32 minutes
Course Appetizer, Dessert
Servings 5



  • 4 eggs
  • ¼ butter melted
  • 1 tsp sugar-free vanilla extract
  • ¾ cup coconut flour
  • 2 tbsp gingerbread spice mix


  • ½ cup cream cheese softened
  • ¼ cup powdered Swerve
  • 1 tsp gluten free vanilla extract
  • ¼ cup walnuts chopped


  • Preheat oven to 350 °F and grease a 20 x 10 x 5 cm loaf pan. In a large bowl whisk together the eggs, vanilla and the melted butter.
  • Add in the Swerve, coconut flour, baking powder, and the gingerbread spice mix – mix until combined
  • Pour the batter into the loaf pan and bake for about 25 minutes. The top should be golden and a toothpick inserted into the middle comes out clean. Cool completely before removing from pan.
  • In a small bowl beat the icing ingredients, excluding the walnuts, together using a hand mixer.
  • Top the loaf with the icing and sprinkle with walnuts or a dash of powered sugar before serving.