Gingerbread Loaf Recipe
Whether you’re a Christmas fanatic or more of a Grinch, there’s no denying that the festive season comes with some incredible food and flavours.
We’ve taken one of our favourite Christmas foods, the gingerbread man, to create a gingerbread loaf cake that has all of your favourite Christmas spices including nutmeg, cinnamon and ginger. Enjoy as part of a brunch, with your afternoon cuppa or as a dessert - this cake goes great at any time of day.
Our gingerbread loaf cake comes topped with a smooth icing sugar to pair warm winter spices with sweetness and keep the cake nice and moist. We’ve used whole wheat flour to give the loaf more fibre without detracting from the flavour. If you want to boost the nutrition further, pair with Greek yoghurt for a protein kick.
This bake combines the warm spices of winter with a smooth icing sugar topping for a sweet and moist finish that’ll be certain to leave you wanting more! At 198 calories per portion, we use whole wheat flour to ensure the loaf contains greater fibre and vitamins than other cakey treat alternatives.
Best enjoyed as part of a balanced diet, why not give your gingerbread loaf a protein kick by serving it with some refreshing Greek yoghurt to leave you feeling fuller for longer!
This recipe makes 12 servings as 198 calories each, and any leftovers will keep for up to 5 days in an airtight container. It takes just 10 minutes to prep, with a cooking time of 45 minutes – that's the perfect amount to enjoy a coffee while you let it bake!
Prep time: 10 mins
Cook time: 45 mins
- 240g whole wheat flour
- 1 tbsp ground ginger
- ¾ tbsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 2 eggs
- 180g apple sauce, unsweetened
- 150g molasses
- 100g maple syrup
- 2 tsp vanilla extract
- 3 tbsp rapeseed oil
- 50g icing sugar
- 5 tbsp freshly squeezed orange juice
Preheat the oven to 175c°.
Mix together the dry ingredients in a large mixing bowl.
In a separate bowl, mix together the wet ingredients and whisk until they are well combined.
Next, slowly pour the wet ingredients into the dry ingredients, folding them in gently using a spatula until smooth.
Line a loaf tin with baking parchment and spray with low-calorie oil spray before pouring the batter in and baking for 45 minutes.
Remove the loaf from the oven and leave it to cool for 10 minutes. Then transfer to a wire cooling rack for 30 minutes until it has completely cooled.
Meanwhile, mix together the icing sugar and orange juice before drizzling it over the cooled gingerbread loaf.
Cut into 12 slices and serve with Greek yoghurt for an extra protein boost.
Store the loaf in an airtight container for up to 5 days or pop it in the freezer for up to 3 months.