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    You are here: Home / Recipes

    Vegan Gingerbread Loaf

    BY: Courtney PUBLISHED: Dec 6, 2021 2 Comments UPDATED ON: Aug 26, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    vegan gingerbread loaf cake pinterest image

    This Vegan Gingerbread loaf is the perfect holiday sweet bread. The molasses paired with cinnamon, ginger, nutmeg, and cloves will make your house smell incredible too!

    vegan gingerbread loaf cake stacked with hand grabbing

    This Vegan Gingerbread Loaf cake is so easy to make and you most likely have all the ingredients at home already. We love how simple and easy it is to whip up, but it’s so flavorful at the same time so you wouldn’t believe it was so effortless.

    For a fun twist, you could even make it into mini muffins or standard-size muffins. Who doesn’t love a good gingerbread muffin around the holidays? :

    Vegan Gingerbread Loaf Soup ingredients and notes:

    • Flax seeds – Soaking flax seeds in warm water creates a vegan egg replacement. This helps bind the loaf together. You can also use a store bought egg replacement or applesauce if you prefer. 
    • Banana – Not only does it help bind the recipe, but it also adds richniess and sweetness to the gingerbread loaf. Be sure to use a ripe bananas as they are sweeter.
    • Molasses – This is a classic ingredient in gingerbread, not only does it add earthy flavor it also adds sweetness.
    • Vegetable oil – Using oil adds richness and moisture to the loaf. It also helps prevent it from drying out! 
    • Vanilla extract – Using vanilla enhances the flavor of the spices and molasses in the gingerbread loaf. 
    • Brown sugar – Using brown sugar sweetens the loaf and enhances the earthiness in the molasses. 
    • Oat milk – Plant milk thins out the batter so it isn’t too thick or dry. 
    • All Purpose Flour – Flour gives the loaf structure– i’m using all purpose but you could also use white whole wheat flour. 
    • Baking powder – Make sure your baking powder is fresh as it helps the loaf rise so it doesn’t become too dense. 
    • Spices – Cinnamon, ginger, nutmeg, and cloves are the spices that give our loaf the classic gingerbread flavor! They all add warmth and earthiness that pair perfectly with molasses. 
    • Optional – you can use coarse sugar or a cream cheese frosting or cream cheese glaze on top.

    Step-by-step instructions

    For the full ingredient amount and full instructions on how to make gingerbread loaf see the recipe card below.

    First, you’ll need to prepare the flax egg and then combine all of the wet ingredients as listed in the recipe card below. Then you’ll mix the dry and combine the wet and dry without over mixing.

    Baking muffins will be about 20 minutes and baking as the loaf will take about 40 to 45 minutes. You’ll want to allow it to cool for 10 minutes before moving to a wire rack to cool. Then wait a bit more for it to cool completely before slicing.

    stacked gingerbread loaf cake on a cooling rack

    Recipe Tips and Alterations:

    • If you don’t like using flax seeds as a binder you could use applesauce or an egg replacement that works for baking
    • You can also use butter instead of vegetable oil.
    • Don’t like oat milk? Swap out for your favorite plant based milk.

    Storage and reheating tips:

    • Refrigerate: Store any leftovers in an airtight container in the fridge for up to three days. 
    • Freeze: Store any leftover vegan gingerbread loaf in a freezer safe container and freeze up to 3 months.
    vegan gingerbread loaf cake on a cooling rack laid out on top of each other in a row

    How to serve:

    We serve this vegan gingerbread loaf cake alongside breakfast, brunch, or enjoy as dessert. It goes really well with our Orange Honey Butter.

    FAQs

    Can I make this into muffins?

    Yes! We get about 12-14 muffins. You’ll want to cook for 18-20 minutes or until a toothpick inserted comes out clean.

    Can this be made without bananas?

    You can swap the banana out for applesauce.

    Can I make this gluten-free?

    Yes, we recommend using your favorite gluten-free flour blend that usually works well for a 1-to-1 swap.

    MORE DESSERT RECIPES

    • Vegan Chocolate Chip Cookies
    • Pumpkin Oatmeal Cookies with Orange Glaze
    • Healthy Banana Muffins
    vegan gingerbread loaf cake on a cooling rack laid out on top of each other in a row
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    5 from 4 votes

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    Vegan Gingerbread Loaf

    This Vegan Gingerbread loaf is the perfect holiday sweet bread. The molasses paired with cinnamon, ginger, nutmeg, and cloves will make your house smell incredible too!
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: gingerbread loaf, vegan gingerbread loaf
    Servings: 8 slices
    Calories: 213kcal
    Author: Courtney

    Ingredients

    Wet ingredients

    • 2 tablespoons ground flax seeds
    • ¼ cup warm water about 100F
    • ½ cup ripe banana mashed
    • ¼ cup dark molasses
    • ¼ cup vegetable oil
    • 1 teaspoon pure vanilla extract
    • ¼ cup light brown sugar
    • ⅓ cup oat milk unsweetened

    Dry ingredients

    • 2 ¼ cups all purpose flour
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking powder
    • 1 ½ teaspoons ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
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    Instructions

    • Preheat your oven to 350 degrees F and line a 9×5 loaf pan with parchment paper. Spray it lightly with non-stick baking spray.
    • Add the flax seeds and warm water to a large bowl and mix to combine. Set aside for 5 minutes, or until the mixture is thickened and has a gel-like consistency.
    • Once the flax egg mixture is ready, mix in the mashed bananas, molasses, vegetable oil, and vanilla. Next, add the light brown sugar and mix to combine.
    • In another bowl, whisk together the flour, cinnamon, baking powder, ginger, nutmeg, and cloves. Add half of the dry ingredients to the wet and mix slowly. Then add the milk followed by the remaining half of the dry ingredients. Mix just until fully combined, you don’t want to overmix.
    • Transfer the batter to the prepared pan and sprinkle with coarse sugar (optional).
    • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool for 10 minutes in the pan before removing it to a wire rack to cool completely.
    • Slice and enjoy. Store any leftovers in an airtight container in the fridge for up to three days.
    Nutrition
    Calories: 213kcal | Carbohydrates: 46g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 364mg | Fiber: 2g | Sugar: 17g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

    Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!

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    POSTED IN: Breakfast Recipes Dessert Recipes Holiday Recipes Recipes Vegan Recipes Vegetarian Recipes bananas flax seeds flour light brown sugar molasses oat milk vanilla vegetable oil

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. Betty

      December 18, 2021 at 1:05 pm

      My house smells so good and I’m enjoying a slice now. Thank you!

      Reply
      • Courtney

        December 18, 2021 at 1:06 pm

        Yay! You’re so welcome!!

        Reply

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