Gingerbread Loaf | Cook for Your Life
Gingerbread Loaf

Gingerbread Loaf

4.3
Rated 4.3 out of 5
4.3 out of 5 stars (based on 12 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 10-12 slices servings
Carrot Icon for Number of Ingredients Size 15 ingredients

This gingerbread loaf has all the flavors of the holidays. We use applesauce to keep the loaf a little healthier and top it off with Greek yogurt and agave icing! You won’t know the difference...

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon plus one teaspoon ground cinnamon, divided
  • 2 teaspoons ground cloves
  • 1 tablespoon ground nutmeg
  • 2 tablespoons plus one teaspoon ground ginger, divided
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup apple sauce
  • 1 cup molasses
  • 1 cup Greek yogurt
  • ¼ cup agave nectar
Missing an Ingredient?
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Nutrition Facts

Calories

365 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

78 g

Sugar

56 g

Fiber

2 g

Protein

7 g

Sodium

403 mg

*per serving

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease a 9x5 inch loaf pan.
  3. In a large bowl combine flour, sugar, baking powder, baking soda, one tablespoon cinnamon, cloves, nutmeg, two tablespoons ginger, and salt.
  4. In a smaller bowl, whisk together eggs, milk, apple sauce and molasses.
  5. Add the wet ingredients to the dry ingredients and whisk until combined.
  6. Pour the batter in the pan and bake for 50 to 60 minutes or until a toothpick comes out clean. Let cool and remove from the pan.
  7. Meanwhile, in a small bowl, combine yogurt, agave, and remaining cinnamon and ginger. Spread on top of the loaf while still hot after removing from oven.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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