This gingerbread loaf is moist, fragrantly spiced and lightly sweetened with maple syrup for a festive treat. I made with loaf whole wheat flour but I also tested it with spelt flour and a 1-to-1 gluten-free flour blend and they worked very well!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:10 slices 1x
1 1/2 cup whole wheat flour
1 teaspoon baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/4 cup molasses
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup butter (or coconut oil) + more for greasing
1 cup unsweetened apple sauce
3 tablespoons butter (or coconut butter)
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
Pinch sea salt
Preheat oven to 350°F and grease a 9×5 inch loaf pan with coconut oil or butter.
In a large bowl, combine dry ingredients; flour, baking soda, ginger, cinnamon, nutmeg, cloves and sea salt. Stir well to combine.
In a separate medium bowl, combine wet ingredients: molasses, maple syrup, eggs, vanilla extract, coconut oil (or butter) and apple sauce. Whisk well to combine.
Make a well in the flour mixture, pour in wet mixture, and whisk well until batter is well blended.
Pour batter into the loaf pan and transfer to the oven for 40-45 minutes until toothpick comes out clean.
Once baked, remove from the oven, allow to cool in the pan for 5 minutes, and then transfer to a wire baking rack to cool completely for another 10-15 minutes.
While the loaf is cooling, prepare the maple glaze. On the stovetop in a small pot (or microwave for 30 seconds – 1 minute), combine coconut butter, maple syrup, vanilla extract and sea salt, whisking until well combined, about 1 minute.
Drizzle maple glaze over the cooled loaf and spread it out evenly with a spatula to cover the top of the loaf.
Allow the glaze to cool another 10-15 minutes before slicing.
Optional: Add a small sprinkle of ground ginger on top for a festive look.