Spice up your holidays with our Vegan Gingerbread Loaf – a warm embrace of ginger, molasses, and aromatic spices, crowned with a zesty cranberry orange glaze. Perfect for festive gatherings and cozy evenings by the fire.
Picture a cozy kitchen filled with the warm, spicy aroma of gingerbread, wafting through the air and wrapping you up like your favorite snuggly blanket. That’s the kind of hug-in-a-loaf we’re baking today with our Vegan Gingerbread Loaf, drizzled with a zesty cranberry orange icing that’s as vibrant as a winter sunrise.
This vegan gingerbread is not just a loaf, it’s a winter wonderland of flavors! Each slice of this sweet bread is like a little holiday party for your taste buds. The rich molasses and bold spices meet the tangy sweetness of the cranberry-orange duo. Plus, it’s dairy free and eggless, which means everyone can join in the fun!
Whether you’re a seasoned vegan baker or just dipping your toes into plant-based cooking, this recipe is your ticket to a deliciously indulgent yet guilt-free treat. It’s perfect for holiday gatherings, lazy weekend brunches, or just because you deserve a slice (or three) of homemade happiness.
Love this bread recipe? Try my Best Ever Vegan Banana Bread!
Jump to:
- Why You’ll LOVE this Vegan Gingerbread Loaf Recipe
- Ingredients and Substitutions
- Special Equipment to Make Vegan Gingerbread
- Gluten-Free Vegan Gingerbread Loaf with Cranberry Orange Glaze
- How to Make Vegan Gingerbread with Cranberry Orange Glaze- Step by Step
- Tips and Variations
- Common Questions about Vegan Gingerbread
- Want to Save this Vegan Gingerbread Loaf for Later? Here’s How!
- Vegan Gingerbread Loaf with Cranberry Orange Glaze
Why You’ll LOVE this Vegan Gingerbread Loaf Recipe
Festive Flavor Explosion: Get ready to embark on a flavor journey that will transport you straight to the heart of the holiday season. This gingerbread loaf is like a symphony of spices, featuring the warm embrace of ginger, cinnamon, allspice, nutmeg, and cloves. With every bite, you’ll experience that nostalgic taste of festive coziness.
Vegan Bliss: Whether you’re a dedicated vegan or just exploring plant-based options, this recipe is perfect for you. We’ve swapped out traditional dairy and eggs for wholesome, vegan-friendly ingredients like applesauce and non-dairy milk. The result? A moist and tender loaf that’s 100% cruelty-free.
Stress-Free Baking: Baking should be a joy, not a chore. That’s why we’ve crafted this recipe to be super easy and beginner-friendly. No complex techniques or hard-to-find ingredients here! Whether you’re a seasoned baker or just starting your culinary adventures, you can whip up this gingerbread loaf with confidence.
Cranberry Orange Zing: It’s not just gingerbread; it’s gingerbread with a twist! The cranberry orange glaze adds a burst of fruity zing that perfectly complements the rich, spiced loaf. The contrast of sweet and tangy is simply irresistible. Plus, the vibrant color adds a pop of festive cheer to your dessert table.
Versatile Delight: This gingerbread loaf is a versatile superstar. Enjoy it as a delightful breakfast treat with your morning coffee, serve it as a show-stopping dessert at holiday gatherings, or simply savor a slice whenever you need a sweet pick-me-up. It’s a recipe that suits any occasion and any time of day.
Ingredients and Substitutions
- All-Purpose Flour: All-purpose flour is the backbone of most baking recipes. It provides structure and helps the loaf rise. In this recipe, it’s your trusty canvas for the flavorful spices to shine. You can substitute all-purpose flour with whole wheat flour for a nuttier flavor or use a gluten-free flour blend if you’re aiming for a gluten-free version.
- Baking Soda: Baking soda is the magic leavening agent that makes our loaf rise and become light and fluffy. If you’re out of baking soda, you can use baking powder as a substitute. Just remember that you’ll need to use three times the amount of baking powder (3 tsp) for the same leavening effect.
- Ground Ginger: The superstar spice that gives our loaf its distinctive warmth and kick. If you prefer a milder ginger flavor, you can reduce the amount or use fresh grated ginger for a different, more intense taste.
- Allspice: Also known as “Jamaican pepper”, this spice adds complexity to our gingerbread loaf. Interestingly, despite its name, allspice is not a blend but a single spice berry native to the Caribbean and Central America. If you’re out of allspice, a mixture of extra cinnamon, cloves, and nutmeg in equal parts can be used as a substitute.
- Ground Cinnamon: Cinnamon brings warmth and sweetness to the party, enhancing the gingerbread’s comforting aroma. No cinnamon? You can use ground cardamom for a unique twist, or simply increase the other spices.
- Ground Nutmeg: Nutmeg adds a touch of earthy sweetness and complexity to our gingerbread. If you want to be fancy, freshly grated nutmeg is a lovely touch.
- Ground Cloves: Cloves are the secret spice that deepens the gingerbread’s flavor with their sweet and spicy notes.
- Salt: Salt enhances the flavors in baked goods, balancing the sweetness of our loaf. You can use sea salt, kosher salt, or even pink Himalayan salt as alternatives.
- Unsweetened Applesauce: Applesauce acts as a moisture-rich, natural sweetener and binder in vegan baking. If you don’t have applesauce, mashed bananas or pumpkin puree can work as a substitute with a slight flavor twist.
- Molasses: Molasses is the soul of gingerbread, providing deep, robust sweetness and a rich, dark color. Dark corn syrup or maple syrup can be used as molasses substitutes.
- Brown Sugar: Brown sugar adds sweetness and a hint of caramel flavor to our loaf. You can use coconut sugar, granulated sugar, or even maple sugar as alternatives.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vegetable Oil: Vegetable oil keeps our gingerbread moist and tender. Canola oil, melted coconut oil, or even olive oil can be substituted for vegetable oil.
- Non-Dairy Milk: Non-dairy milk, such as almond, soy, or oat milk, adds liquid and creaminess to the batter. My favorite milk to use is creamy, unsweetened oatmilk.
- Apple Cider Vinegar: Apple cider vinegar reacts with the baking soda to create lift and lightness in our loaf. White vinegar or lemon juice can be used instead of apple cider vinegar.
- Powdered Sugar: Powdered sugar is the key ingredient for creating the sweet, velvety glaze.
- Cranberry Sauce: Cranberry sauce adds a delightful burst of tartness and vibrant color to the icing. You can use raspberry or strawberry jam for a different fruity twist.
- Orange Juice and Orange Zest: Fresh orange juice and zest infuse the icing with citrusy brightness.You can use lemon juice and zest for a zesty variation.
Special Equipment to Make Vegan Gingerbread
Don’t worry; there’s no need for fancy gadgets or complicated equipment. With these basic tools, you’re all set to create your delicious Vegan Gingerbread Loaf with Cranberry Orange Glaze!
9×5 inch Loaf Pan: You’ll need a standard 9×5 inch loaf pan to bake your gingerbread to perfection. This size ensures that your loaf cooks evenly, resulting in a moist and tender interior with a beautifully caramelized crust.
Parchment Paper: While not strictly necessary, lining your loaf pan with parchment paper makes it easy to lift the gingerbread out of the pan after baking. It ensures that your gingerbread doesn’t stick to the sides and bottom, making for a hassle-free release.
Cooling Rack: Once your gingerbread is out of the oven, it needs a place to cool down. A cooling rack allows for proper airflow around the loaf, preventing it from getting soggy on the bottom while it cools.
Citrus Zester: If you want to zest your orange for a burst of citrusy flavor in the glaze, a citrus zester can make this task a breeze. However, you can also achieve zest with a fine grater or even a knife.
Gluten-Free Vegan Gingerbread Loaf with Cranberry Orange Glaze
Good news for our gluten-sensitive friends: you can absolutely enjoy the cozy indulgence of our Vegan Gingerbread Loaf by making it gluten-free! Here’s how:
Gluten-Free Flour Blend: Swap out the all-purpose flour with a gluten-free flour blend. Look for a high-quality gluten-free flour that’s designed for baking. These blends typically contain a mix of rice flour, potato starch, and tapioca flour. You can find them in many grocery stores or specialty health food stores.
Xanthan Gum (if not included in your flour blend): Most gluten-free flour blends already contain xanthan gum, which helps mimic the elasticity of gluten. However, if your chosen blend doesn’t include it, add ½ to 1 teaspoon of xanthan gum per cup of gluten-free flour to improve the texture and binding of your gingerbread.
Check the Label: Always double-check the labels on your ingredients, including the baking soda and spices, to ensure they are gluten-free. While these ingredients are naturally gluten-free, cross-contamination can sometimes occur during processing.
Adjust Baking Time: Gluten-free batters may require a bit less baking time, so keep a close eye on your gingerbread. Start checking for doneness around 45-50 minutes to avoid overbaking.
Enjoy the Same Delicious Glaze: The cranberry orange glaze is naturally gluten-free, so you don’t need to make any changes there. Drizzle it over your gluten-free gingerbread for that perfect sweet-tart finishing touch.
With these simple substitutions and considerations, you can create a scrumptious Gluten-Free Vegan Gingerbread Loaf that’s just as delightful as the original. Your gluten-sensitive friends and family will thank you for this cozy treat!
How to Make Vegan Gingerbread with Cranberry Orange Glaze- Step by Step
- Preheat the Oven u0026 Prepare the Pan
Before diving into the deliciousness, preheat your oven to 350°F (175°C). This ensures your gingerbread gets the perfect temperature hug to bake to golden perfection. Grease a 9×5 inch loaf pan with a bit of vegetable oil or line it with parchment paper. The parchment paper makes for an easy, no-stick removal later on.
- Mix Dry Ingredients
In a large mixing bowl, grab your whisk (or a fork if that’s your kitchen weapon of choice) and whisk together the all-purpose flour, baking soda, ground ginger, allspice, ground cinnamon, nutmeg, ground cloves, and salt. This dry mix is like a spice symphony waiting to happen!
- Combine Wet Ingredients
In another bowl, it’s time to whip up the wet team. Mix together the unsweetened applesauce, molasses, brown sugar, and vegetable oil. These ingredients bring the moisture and sweetness to our gingerbread party. Gradually add the non-dairy milk of your choice (almond, soy, oat, etc.) into the wet mix. Give it a good stir. Then, add the apple cider vinegar and stir briefly. Don’t fret if the mixture bubbles a tad—it’s just chemistry doing its thing!
- Combine Wet and Dry Ingredients
Now, let’s unite the dry and wet teams. Pour the wet ingredients into the dry ingredients and give them a whirl. Be careful not to overmix; a few lumps are totally okay. Overmixing can make your gingerbread less tender, and we want it to be a plush delight.
- Bake the Loaf
Pour your gingerbread batter into the prepared loaf pan. Use a spatula to even it out and make it cozy in there. Pop the pan into your preheated oven and bake for 50-60 minutes. This is the part where your kitchen transforms into a gingerbread-scented wonderland. Check for doneness by inserting a toothpick into the center; if it comes out clean, your gingerbread is good to go.
- Cool it Down
As tempting as it is, let the loaf cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. Afterward, gently lift it out of the pan and place it on a cooling rack to cool completely. This is the hard part—resisting the urge to dive right in!
- Make the Cranberry Orange Icing
In a small bowl, create your cranberry orange icing by whisking together the powdered sugar, cranberry sauce, orange juice, and half the orange zest. This glorious mixture is where sweet meets zesty and vibrant.
- Glaze the Loaf
Once your gingerbread loaf is completely cool (we mean it, patience is key here), drizzle the cranberry orange icing over the top. It’s like giving your gingerbread a colorful winter coat! Then, sprinkle the rest of the orange zest on top.
- Slice and Serve
Slice up your masterpiece and enjoy! Each slice is a cozy, spicy, and tangy treat that’s perfect for breakfast, dessert, or whenever you’re in need of a little sweet comfort.
Tips and Variations
- Nuts and Dried Fruits: Want to add some extra texture and flavor? Consider folding in a handful of chopped nuts, such as pecans or walnuts, and some dried fruits like raisins or chopped dried apricots into the batter. It’s like adding little surprises in every bite.
- Make it Mini: Instead of one big loaf, turn this recipe into mini gingerbread loaves or muffins. Adjust the baking time accordingly (mini loaves may need less time) and you’ll have adorable bite-sized treats.
- Gift-Worthy: This gingerbread loaf makes a wonderful homemade gift during the holiday season. Wrap it in parchment paper and tie it up with a festive ribbon for a thoughtful present.
- Savor Overnight: Gingerbread often tastes even better the day after baking as the flavors meld. So, if you can resist, let it sit overnight, and enjoy it with a cup of coffee the next morning.
- Double the Joy: If you’re baking for a crowd or just want more gingerbread to enjoy, double the recipe and bake two loaves simultaneously. You can never have too much gingerbread happiness!
Common Questions about Vegan Gingerbread
Certainly, you can use fresh ginger to add a unique and intense ginger flavor. Replace the ground ginger with 2 tablespoons of freshly grated ginger. Keep in mind that fresh ginger has a different, more vibrant taste than ground ginger, so your gingerbread will have a stronger ginger kick. Adjust the amount to your taste preference.
Absolutely! The cranberry orange glaze adds a delightful sweet-tart finish, but the gingerbread is delicious on its own. If you prefer a less sweet option or want to reduce sugar intake, you can skip the glaze entirely. The gingerbread will still be flavorful and comforting.
Yes! In fact, gingerbread often tastes even better the day after baking as the flavors meld. You can bake the gingerbread a day or two in advance, let it cool completely, and store it covered at room temperature. When you’re ready to serve, drizzle on the cranberry orange glaze for a delightful finishing touch.
Want to Save this Vegan Gingerbread Loaf for Later? Here’s How!
Countertop Storage: If you plan to enjoy your gingerbread within a day or two, you can store it at room temperature. Simply wrap the loaf or individual slices tightly in plastic wrap or aluminum foil to keep it fresh. This method is perfect for maintaining its moisture and flavor in the short term.
Refrigerator Storage: For longer storage, especially in warmer climates, you can keep your gingerbread in the refrigerator. Place it in an airtight container or wrap it well in plastic wrap. Stored this way, your gingerbread can stay fresh for up to one week. Be sure to let it come to room temperature before serving for the best flavor and texture.
Freezer Storage: Gingerbread is a great candidate for freezing, whether it’s the whole loaf or individual slices. Wrap it tightly in plastic wrap, place it in a sealable freezer bag, or use an airtight container. Label it with the date for reference. Frozen gingerbread can last for up to three months in the freezer.
From the Freezer: When you’re ready to enjoy your frozen gingerbread, remove it from the freezer and let it thaw at room temperature for a few hours. For a quick thaw, you can use the defrost function on your microwave, but be cautious not to overheat it.
From the Refrigerator: If you’ve stored it in the fridge, simply let it sit at room temperature for about 30 minutes to reach its ideal serving temperature.
A Tip for Extra Freshness: If you’re storing slices individually, place a small piece of parchment paper between them to prevent sticking.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Gingerbread Loaf with Cranberry Orange Glaze
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup molasses
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup non-dairy milk such as almond, soy, or oat milk
- 1 tablespoon apple cider vinegar
- 1 cup powdered sugar
- 2 tablespoon cranberry sauce
- 1 tablespoon orange juice
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, mix together the applesauce, molasses, brown sugar, and vegetable oil.
- Gradually add the non-dairy milk to the wet ingredients, stirring to combine. Add the apple cider vinegar and stir briefly. The mixture may bubble slightly, which is normal.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Make the Cranberry Orange Icing: In a small bowl, whisk together the powdered sugar, cranberry juice, orange juice, and orange zest until smooth.
- Once the loaf is completely cool, drizzle the cranberry orange glaze over the top.
- Slice and enjoy your vegan gingerbread loaf with a delightful cranberry orange icing!
Notes
-
Nuts and Fruits: Elevate your gingerbread with chopped nuts like pecans or walnuts and dried fruits like raisins or apricots.
Go Mini: Make adorable mini gingerbread loaves or muffins by adjusting baking times.
Gift It: Wrap it in parchment paper and add a festive ribbon for a wonderful homemade holiday gift.
Overnight Flavor: Allow the flavors to meld by letting the gingerbread sit overnight.
Double the Fun: Bake two loaves simultaneously for a crowd or extra gingerbread joy.
Countertop Storage (Short-Term): Wrap tightly in plastic or foil for freshness. Ideal for enjoying within 1-2 days.
Refrigerator Storage (Extended Freshness): Keep in an airtight container for up to a week. Bring to room temperature for optimal flavor and texture.
Freezer Storage (Long-Term): Freeze whole loaf or slices in plastic wrap or airtight containers, labeled with the date. Good for up to three months.
Thawing from the Freezer: Let frozen gingerbread thaw at room temp for a few hours or use microwave defrost function cautiously.
From the Refrigerator: For fridge-stored gingerbread, wait about 30 minutes at room temperature for ideal serving.
Freshness Tip: When storing slices separately, use parchment paper to prevent sticking.
