Healthy Gingerbread Loaf

A lighter gingerbread loaf made with applesauce instead of oil and natural maple sweetener instead of sugar. It’s full of warm spices and finished with a creamy maple cream cheese frosting.

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Course: Breakfast

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 217kcal

Author: Liora

Ingredients

For the loaf:

1 cup all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ cup applesauce
⅓ cup pure maple syrup
⅓ cup blackstrap molasses
2 large eggs at room temperature
1 teaspoon vanilla extract
¼ cup unsweetened almond milk or any milk

For the maple cream cheese frosting:

4 ounces cream cheese softened
3 tablespoons unsalted butter softened
⅓ cup powdered sugar
3 tablespoons maple syrup

Instructions

Preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan or line it with parchment paper.
In a medium bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir until evenly mixed.
In a large bowl, whisk together the applesauce, maple syrup, molasses, eggs, vanilla, and milk until smooth.
Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the loaf light and tender.
Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover with foil to prevent burning.
Let the loaf cool in the pan for 15–20 minutes before removing it.
To make the frosting, combine the cream cheese, butter, powdered sugar, and maple syrup in a bowl or stand mixer. Whisk until smooth and fluffy. Spread the frosting over the cooled loaf and serve.

Notes

Vegan option: Replace the eggs with a flax egg (2 tablespoons ground flaxseed + 6 tablespoons warm water, set aside to gel). Use vegan cream cheese and butter for the frosting.
Gluten-free option: Swap the flours 1:1 with a gluten-free flour blend.
Storage: Keep leftovers in an airtight container in the refrigerator for 5–7 days. For longer storage, leave the frosting off and freeze the loaf for up to 3 months.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition