Go Back
–+ servings
Gluten Free Gingerbread Cookie Bread

Gluten Free Gingerbread Cookie Bread

This gluten free gingerbread cookie bread is warm, spiced, and perfect for the holidays. A cozy treat topped with cream cheese glaze that everyone will love.
Print Pin

Equipment

  • 9x5 inch loaf pan
  • electric mixer
  • wire rack

Ingredients

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Almond Flour
  • 2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Dark Brown Sugar
  • 1/3 cup Unsulfured Molasses
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Buttermilk

For the Cream Cheese Glaze

  • 3 oz Cream Cheese, softened
  • 3/4 cup Powdered Sugar
  • 2 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  • In a medium bowl, whisk together the gluten free baking flour, almond flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and dark brown sugar with an electric mixer until fluffy, about 3 minutes. Add the molasses and beat until incorporated. Beat in the eggs one at a time, then mix in the vanilla extract and buttermilk until smooth.
  • Fold the dry ingredients into the wet ingredients using a spatula until just combined. The batter will be thick and deeply aromatic with warm spices.
  • Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is domed and set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • While the bread cools, beat together the cream cheese, powdered sugar, milk, and vanilla extract until completely smooth and thick but drizzleable. Drizzle generously over the cooled bread, letting it drip down the sides. Let the glaze set for 10 minutes before slicing.
Course: Dessert
Cuisine: American
Keyword: gingerbread, gluten-free, holiday baking, quick bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g
Calories: 317kcal
Cost: $10