This soft and moist gingerbread loaf is made with molasses and warming spices. Drizzle with a simple cranberry glaze for the ultimate fall treat.
I’m more than happy to jump into fall before summer is even over. But I’m usually not one to jump from into winter before fall is even finished, because fall is just the most wonderful season (fact).
But this year it seems that the weather is urging me to move on earlier than planned. I mean, it’s cold out there!
Fall in Georgia is crisp and chilly, the perfect weather for sipping hot coffee on the porch in the morning, shrouded in a cozy blanket.
That’s where this gingerbread loaf comes into the picture. It’s the perfect treat to enjoy with a mug of warm tea or coffee, paired with a thick layer of almond butter or on its own. And it tastes like fall and winter all in one!
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This quick bread is perfect for fall and winter
This gingerbread loaf falls nicely in-between the seasons; it has warming fall spices, but the molasses base really emphasizes winter.
It smells wonderful while it bakes, so it’s a great bread to make if you have guests coming over (add these vegan gingerbread cookies to the mix and your guests will love you!).
And the cranberry glaze! This glaze came about because I was at my parent’s house when initially testing this recipe.
I wanted a fun glaze for this gingerbread and my parents had cranberry juice in the fridge, so I gave it a try. Wow! That tiny tang of cranberry really emphasizes the seasonal flavor. And it makes a basic glaze a bit more fun, and lightly pink. And who can say no to a pink glaze?
This gingerbread is very easy to throw together and follows the usual steps for a basic quick bread.
How to make this gingerbread loaf
You’ll start by combining the dry ingredients in a medium mixing bowl.
Next, gather your liquid ingredients. Heat the water up, either in the microwave or from the faucet, until its hot to the touch. Pour in the molasses and mix together.
This makes it so that the ingredients mix together more smoothly since the molasses is so thick and syrupy on its own.
Pour the mixed-together liquid ingredients slowly into the dry ingredients, mixing with a wooden spoon until just combined.
Lightly spray an 8×4 loaf pan with non-stick cooking spray. Pour the batter in, then mix together until just combined. Bake your gingerbread loaf in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
The glaze is really easy to make: just combine powdered sugar with cranberry juice and vanilla. Drizzle on top of the cooled loaf and enjoy!
Looking for more seasonal desserts?
- Vegan Pumpkin Muffins
- Easy Vegan Cinnamon Rolls
- Classic Vegan Zucchini Bread
- Vegan Pumpkin Pie
- Vegan Chocolate Peanut Butter Brownies
- Gingerbread Overnight Oats
Vegan Gingerbread Loaf with Cranberry Glaze
Ingredients
Gingerbread Loaf
- 2 cups all-purpose flour
- 1 and 1/4 cup hot water
- 1/3 cup molasses
- 1/3 cup canola oil
- 1/2 cup organic light brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
Cranberry Glaze
- 1 and 1/4 cup powdered sugar
- 2 tablespoons 100% cranberry juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8×4 loaf pan with non-stick cooking spray. Set aside.
- Heat the water until it’s hot to touch, like the temperature of bathwater. Stir in the molasses and mix until uniform. Stir in the canola oil, apple cider vinegar, and vanilla.
- In a medium mixing bowl, combine the dry ingredients: all-purpose flour, light brown sugar, baking soda, baking powder, and spices.
- Slowly stir the wet ingredients into the dry ingredients. Mix with a wooden spoon until just combined, careful not to overmix.
- Add your batter to the greased loaf pan. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Remove loaf from the oven and let cool in the loaf pan for 5 minutes before turning out onto a cooling rack.
- To make the glaze: In a small mixing bowl, add 1 tablespoon of cranberry juice at a time to the powdered sugar. Add the vanilla extract. Stir until a cohesive glaze forms. If the glaze is too thin: add more powdered sugar, one tablespoon at a time. Too thick? Add cranberry juice 1 teaspoon at a time.
- Let the gingerbread loaf cool completely before decorating with the glaze and slicing. Enjoy!
- Keeps for 2-3 days in the fridge. Enjoy warmed.
Notes
- Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
Ashley
Trying this recipe today and followed the directions for 350 degrees and 40-45 minutes.. the top looked done but the center of the loaf is still completely raw batter. Sticking some foil on it and cooking longer, hoping for the best.
Cassidy Reeser
I am guessing you’re done baking it by now, but I would just keep baking until a toothpick or knife comes out clean. It shouldn’t take longer than 55 minutes to bake. It sounds like your oven may be temping low but you would need an oven thermometer to confirm. Hope it turned out! 🙂
Gabrielle
Hi, thank you for the recipe! Does minced ginger work or should it be ginger powder? Thanks!
Cassidy Reeser
Hi! Ginger powder works best.
M
What is a good alternative to canola oil? I can’t get my hands on any
Cassidy Reeser
Vegetable oil is the best substitute.. You can also use olive oil but it won’t be as neutral.
Aimee B.
Oh my gosh, this is soooooo good! I’ve tried several other gingerbread loaf recipes recently and yours is hands down the very best! I didn’t even make the glaze it is excellent as is; so moist and fluffy with just the right amount of gingery goodness. This is a keeper and the recipe I will use from now on. Thank you so much and Happy Holidays! 🙂
Cassidy Reeser
Thanks so much for the review!! And happy holidays to you too 🙂
Paris
This bread is delicious! I made it with melted vegan butter and a touch oat milk since we did not have canola oil. It’s not sweet, so the glaze is nice!
Cassidy Reeser, RDN, LD
Thanks, Paris! Those sound like delicious substitutions.
Jeanne
Looks yummy! On Pinterest, I see where someone used a Bundt type pan to make this… do you know if they would have needed to double the recipe? Looks like a keeper Cassidy, can’t wait to try it.
Cassidy Reeser, RDN, LD
Thanks, Jeanne! I think it’s safest to double the recipe if you’re converting to a 10 inch bundt pan. If you end up with extra batter you could even make muffins.
Courtney
What can I substitute for the cranberry juice? I have a cranberry allergy.
Cassidy Reeser, RDN, LD
You can substitute with orange juice or just use a milk of choice for a creamier glaze. Enjoy!
Aviva
Came out great! I didn’t have cranberry juice but used orange juice for the glaze, and that worked well too.
Cassidy Reeser, RDN, LD
Orange juice sounds like a great option! Thanks for the comment.
laura
hi! tried making this recipe today, but my
loaf didn’t rise as well as yours did. Any troubleshootings or tips i need to know?
Cassidy Reeser, RDN, LD
Hi Laura. It could be that the batter was overmixed; try to mix the batter until only just combined (it’s okay if some small unmixed bits remain). Or the baking soda or baking powder could be old, which would cause it to lose its ability to leaven. Hopefully this helps!
Megan
Can you freeze this bread? If so, for how long?!
Cassidy Reeser
Yes, you can! Freeze the entire loaf in an airtight freezer bag for up to 3 months. Let it thaw in the fridge — it should thaw overnight.