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Gingerbread loaf topped with pecans and sliced.
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5 from 6 votes

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 138kcal
Author: Alison Corey

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
  • cup unsulphured molasses
  • 1 ¼ cup warm water
  • 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