Ginger Molasses Loaf
TI am a huge fan of molasses cookies. One of my favourite things at Christmas time is baking (and eating!) chewy, delicious, homemade ginger molasses cookies. They produce the most wonderful scent when they’re baking; it just smells like Christmas. This holiday season I was inspired to create a more nutritional “spin off” by turning this Christmas classic into a Ginger Molasses Loaf, or snack cake if you will.
How to Make Ginger Molasses Loaf
If you have never had the pleasure of trying ginger molasses bread, I must tell you, my friend, that you have been missing out! The molasses makes the loaf super moist and slightly chewy (just like molasses cookies) and makes for a wonderful snacking experience.
I know that it may seem that this festive post is coming a wee bit late, but why not keep the holiday vibes alive just a bit longer? The holidays have ended, trees have been taken down (ours is still a work in progress), and kids have gone back to school, but I think that it’s nice to keep the warmth that accompanies the holidays alive throughout the winter months. I mean, here in Canada, we need all the warmth we can get!
Ginger Molasses Loaf Ingredients
This festive, gluten-free loaf is a deliciously warming treat for the holiday season and the chilly winter months beyond. You’ll need the following ingredients:
- Almond flour
- Oat flour
- Millet flour
- Baking soda
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground cardamom
- Ground cloves
- Nutmeg
- Salt
- Olive oil
- Blackstrap molasses
- Unsweetened applesauce
- Eggs
- Vanilla extract
- Coconut sugar
* Continue scrolling for the full recipe with measurements.
Prepare the Batter
Preheat your oven to 350°F. Grease and line a loaf pan with parchment and set aside.
In a medium mixing bowl, whisk together the almond flour, oat flour, and millet flour with the baking soda, baking powder, spices, and salt until incorporated.
In a large mixing bowl, whisk together the olive oil, blackstrap molasses, unsweetened applesauce, eggs, vanilla extract, and coconut sugar until combined.
Pour the dry ingredients into the wet and whisk until no dry clumps of flour remain.
Bake the Ginger Molasses Loaf
Pour the batter into the prepared loaf pan, pop it in the oven, and bake for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow the loaf to cool in its pan at room temperature for at least 20 minutes before turning it out of the pan. Transfer to a cooling rack.
Slice and Enjoy!
Once the loaf has cooled, it can be enjoyed slices thick with a dallop of whipped cream or thick vanilla Greek yogurt.
The loaf will keep for up to five days (if you can keep it around that long!) wrapped tightly at room temperature.
More Cozy Winter Treats
If you loved this recipe, be sure to check out these other tasty winter treats:
White Chocolate and Pistachio Cookies with Cranberries
Cranberry and Apricot “Buttermilk” Scones
Chocolate Swirl Banana Bread with Walnuts
If you enjoyed this recipe, be sure to leave a comment and recipe review. I love to hear from you! If you make this Gimger Molasses Loaf, be sure to tag me on Instagram.
Happy baking!
xx
Ashley
Ginger Molasses Loaf
Equipment
- 1 Standard Loaf Pan 8.5 inches x 4.5 inches
Ingredients
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup millet flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 cup olive oil
- 1/4 cup blackstrap molasses
- 1 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350℉. Grease and line a loaf pan with parchment paper, set aside.
- In a medium mixing bowl, whisk together the flours, baking soda, baking powder, spices, and salt.
- Combine all the wet ingredients and sugar in a large mixing bowl. Whisk well.
- Pour the dry ingredients into the wet and whisk until no dry clumps of flour remain. Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the top of the loaf comes out clean.
- Allow the loaf to cool in the pan for at least 20 minutes before removing it and placing it on a cooling rack to finish the cooling process.
- Once the loaf is cooled it can be stored, wrapped well, at room temperature for up to 5 days.