This whole grain oatmeal gingerbread loaf is packed with robust molasses and warm spices for an explosion of gingerbread flavor! Made with wholesome ingredients for a healthier option!
Hot take: I’ve always loved gingerbread flavored baked goods better than actual gingerbread cookies, and there’s something about a cozy fluffy loaf that wins first for me every time!
This wholesome homemade gingerbread loaf recipe is positively teaming with classic gingerbread flavors, ideal for those like me who adore the festive vibes in bread form!
One of my favorite parts about this easy recipe is it’s made with all wholesome ingredients for a nourishing way of enjoying your holiday treat!
We’re getting that classic flavor of gingerbread cookies but with far superior texture for the ultimate celebration of the holiday favorite.
Let’s discuss the simple ingredients for this easy ginger bread recipe. This is just a detailed overview – the measurements are in the recipe card below.
Oatmeal Gingerbread Loaf Ingredients:
Quick Oats: Taking the place of flour, we use oats to act as the whole grain base of the bread. The texture turns out dense yet fluffy. Use quick oats or instant oats for the best results.
For gluten-free, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Molasses: One of the signature ingredients in gingerbread, molasses provides that deep rich sweet and tangy bitter flavor that brings any recipe to life.
Applesauce: Here for the moisture, applesauce adds a natural sweetness and helps produce a tender crumb without the need for excess fat.
Avocado Oil: The fat source that adds rich flavor and a moist texture. Melted coconut oil or olive oil works too.
Ground Cinnamon and Nutmeg: These warm spices bring the holiday flavors that are customary during the holiday season.
Fresh Ginger: A pivotal ingredient in all gingerbread recipes, fresh ginger provides a subtle kick of spice and an indescribable flavor that is impossible to mimic with any other ingredient. Adjust the amount to your personal taste.
Eggs: Eggs help the batter rise into a glorious fluffy texture. I don’t recommend replacing them with an egg replacer, as the bread will turn out overly dense without eggs.
Vanilla Extract: A splash of pure vanilla extract takes a bit of the spicy edge off with its smooth flavor.
Baking Powder: The leavening agent! Baking powder helps the bread rise to reach its full potential.
Sea Salt: Major flavor enhancer! A pinch of salt levels up the molasses and spices to satisfy your taste buds.
Optional Glaze Ingredients:
All we need for the easy glaze is powdered sugar and water. This adds more sweetness to the loaf, which I think it needs!
Recipe Customizations:
- For sweeter bread, add 1 to 2 tablespoons of brown sugar or coconut sugar to this quick bread recipe.
- For a sugar-free version, make my Keto Gingerbread.
- Make it grain-free by following my Paleo Gingerbread Loaf recipe.
- Skip the glaze and go for a cream cheese frosting for a gingerbread cake approach.
- Feel free to add orange zest to either the loaf or the glaze for a burst of bright citrus flavor.
- If you have crystallized ginger on hand, you can chop some up and sprinkle it on top of the wet glaze before it dries.
Now that we’ve covered the simple ingredients, let’s bake a loaf!
How to Make Oatmeal Gingerbread Loaf:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Transfer the oats, cinnamon, nutmeg, baking powder, and sea salt to a blender and blend for 60 seconds or until the oats turn into oat flour.
In a large bowl, combine the eggs, applesauce, oil, molasses, pure maple syrup, vanilla extract, and fresh ginger and mix well.
Pour the dry ingredients into the bowl with the wet ingredients and stir well.
Transfer the gingerbread batter into the prepared loaf pan. Cover the bread pan with aluminum foil and bake on the center rack of the oven for 45 minutes.
Remove the foil and bake another 5-10 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread. It is ready if it has reached 190 degrees F or higher.
Let the loaf cool for at least 1 hour. To make the optional glaze, stir the powdered sugar and water together thoroughly in a small bowl or a measuring cup. Drizzle over the loaf. Slice and serve!
I find it tastes even better the next day after the flavors have had more time to develop.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the remaining loaf to an airtight container and refrigerate for up to 5 days.
- Freezer: Slice the remaining loaf into slices and freeze in a freezer bag for up to 3 months.
And that’s it! The next time you’re craving a gingerbread treat, whip up this delicious gingerbread loaf It is delicious enough for dessert and wholesome enough to enjoy for breakfast with your morning coffee!
If you love baking quick bread recipes, also try these reader favorites!
More Quick Bread Recipes:
- The Best Gluten-Free Banana Bread
- Morning Glory Quick Bread
- Double Chocolate Sweet Potato Bread
- Carrot Apple Oat Bread
- Apple Cider Donut Bread
- Peanut Butter Banana Bread
Where ginger and molasses go to thrive!
Oatmeal Gingerbread Loaf
Ingredients
- 2 cups quick oats
- 2 tsp ground cinnamon
- 1 tsp freshly ground nutmeg*
- 2 tsp baking powder
- 3/4 tsp sea salt
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup avocado oil
- ⅓ cup molasses
- ¼ cup pure maple syrup
- 2 tsp pure vanilla extract optional
- 1.5 Tbsp fresh ginger peeled and grated
Optional Glaze
- ½ cup powdered sugar
- 1 Tbsp water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats, cinnamon, nutmeg, baking powder, and sea salt to a blender and blend for 60 seconds or until the oats turn into oat flour.
- In a mixing bowl, combine the eggs, applesauce, oil, molasses, pure maple syrup, vanilla extract, and fresh ginger and mix well.
- Pour the flour mixture into the bowl with the wet ingredients and stir well.
- Pour the gingerbread batter into the prepared loaf pan. Cover the bread pan with aluminum foil and bake on the center rack of the oven for 45 minutes. Remove the foil and bake another 5-10 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread. It is ready if it has reached 190 degrees F or higher.
- Allow the loaf to cool for at least 1 hour. To make the optional glaze, stir the powdered sugar and water together thoroughly. Drizzle over the loaf. Slice and serve!
Notes
Nutrition
Frequently Asked Questions:
Yes! Feel free to replace the oats with 1 2/3 cups of gluten-free all-purpose flour or regular all-purpose flour.
The next best choice is plain Greek yogurt! This also adds protein content to the bread, which is always a win.
You can also try using apple butter in place of the applesauce, or 1/3 cup of orange juice.
This turned out great. I substituted Greek yogurt for the applesauce and it was so aromatic, moist and delicious!!
Amazing! I’m so happy to hear the bread worked out with that substitution. I love using Greek yogurt in baking, so I’ll have to try that next time too! Many thanks for sharing, Alex!
What do you think would be the result if I used old fashioned oats instead of quick oats?
Hi Wanda! The bread will still turn out great with old fashioned oats, it will just be slightly denser. I’ve noticed quick oats produces a lighter texture (which I prefer), but old fashioned oats definitely work too 🙂 Happy baking!