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close up on a sliced Gingerbread Loaf decorated with cream cheese frosting.
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5 stars (7 ratings)

Gingerbread Loaf

This spiced vegan Gingerbread Loaf with cream cheese icing tastes just like the holidays! Light, fluffy, and with a wonderfully warming gingerbread flavor, this is a must-have treat for the holiday season and it's so easy to make.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 373kcal
Author: Nora Taylor

Ingredients

Gingerbread loaf

  • 1 cup unsweetened soy milk or other plant milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons ground flaxseeds
  • 1/2 cup molasses I used Grandma's brand
  • 1/2 cup melted vegan butter or canola oil
  • 1/2 cup packed brown sugar
  • 1 orange, zested 1 tablespoon
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Cream cheese frosting and toppings

  • 4 ounces vegan cream cheese
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon soy milk if needed
  • zest from half an orange optional
  • chopped walnuts or pecans optional
  • pomegranate seeds or dried cranberry pieces optional
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and line a standard loaf pan with parchment paper.
  • In a glass measuring cup or small bowl, add the soy milk, ground flaxseeds and apple cider vinegar. Whisk vigorously with a fork to combine, then let sit for 2 minutes to thicken and curdle.
  • In a large bowl, add the molasses, melted vegan butter, brown sugar, orange zest and vanilla. Whisk very well to combine. Now whisk in the milk mixture.
  • To the wet ingredients, add the flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Stir with a large wooden spoon or spatula until just combined, being careful not to over mix.
  • Pour into the prepared pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before frosting.
  • Make the frosting - Add the vegan cream cheese, vanilla and powdered sugar to a medium sized bowl. With a hand mixer, beat everything together starting on low speed and increasing to high until creamy and smooth. Add the tablespoon of milk if needed to thin.
  • Spread a thick layer of frosting on top of the cooled loaf and sprinkle with chopped walnuts, orange zest, pomegranate or cranberries, if desired. Slice, serve and enjoy!

Notes

  1. Optional add-ins - chopped candied ginger, dried cranberries, nuts or chopped candied orange peel would all be yummy additions.
  2. You can leave the frosting off and keep it plain, if desired. Or serve slices with a little vegan whipped cream instead.
  3. Gluten free - Substitute a quality gluten free flour. I like Better Batter.
  4. If you don't like a lot of spices, cut them in half.
  5. Oat, almond, coconut or any other plant milk should work as well.
  6. Nut free - Leave off the nuts on the topping.
  7. Muffins - You can make this bread as muffins instead. Fill liners and bake for 20-22 minutes.

Nutrition

Serving: 1of 10 slices | Calories: 373kcal | Carbohydrates: 63g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 305mg | Potassium: 364mg | Fiber: 2g | Sugar: 42g | Vitamin A: 489IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 3mg