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 mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 138kcal
- 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
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.
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.
Calories: 138kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 224mg | Fiber: 3g | Sugar: 12g | Calcium: 41mg | Iron: 1mg