Ginger Bread

This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.

Hi all!

I hope you’re all getting in the Christmas spirit. It’s certainly feeling close now that I see a winter wonderland out my window. I don’t know where all of you live but outside of my window I see bright white snow everywhere. Being a nanny I’ve really started to appreciate the snow again. I think I’ve been falling into the cynical adult attitude. Snow just seems like a burden, something that makes me cold and needs to be dusted off of my car. However, being with the kids reminds me how fun snow can be. How pretty and exciting the fresh snow is!

This Gingerbread is perfect to get you in the Christmas spirit. The flavors just scream Christmas! The clove, ginger and cinnamon are so warming and delicious together. I also put candied ginger pieces right in this bread. It’s a nice little surprising bite when you get some. 🙂

I also made sure to not make it painfully sweet. Yes it’s sweet, but not too sweet to enjoy a whole slice. I actually wanted this to be something I could eat as a snack, not just a treat. It’s delicious warmed up in the microwave or simply eaten at room temp. I’ve been doing both! It’s so soft and fluffy you definitely can just eat it as is. I also think it’s yummy with a little bit of Earth Balance on it.


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Cooking Time:


    • 1 tbs egg replacer + ⅓ cup water
    • 2 1/2 cups Eat or Drink's cookie flour blend - I always keep 7 1/2 cups on hand already mixed in a container
      • 3 cups oat flour
      • 3 cups potato starch
      • 1 1/2 cup tapioca starch
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon xanthan gum
    • 1 teaspoon cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground clove
    • 1/4 teaspoon salt
    • 1 cup molasses
    • 1/2 cup hot water
    • 1/4 cup dark brown sugar
    • 1/2 cup granulated sugar
    • 1/2 cup shortening
    • 1/4 cup chopped candied ginger - optional


  1. Preheat oven to 350ºF
  2. Make your egg replacer egg by mixing the egg replacer with the water.
  3. Whisk together all of your dry ingredients.
  4. Mix your molasses with your hot water
  5. In a stand mixer fitted with the paddle attachment, cream together the dark brown sugar, granulated sugar, egg replacer egg and shortening.
  6. Alternate adding about 1/3 of the dry and wet ingredients at a time. Start with your dry and end with your dry. Be sure to scrape down sides of mixer with a rubber spatula each time. Do not over mix! Only mix until combined each time.
  7. Stir in the chopped candied ginger pieces on low. Be sure to not over mix!
  8. Spread a small amount of shortening or margarine around your loaf pan with a paper towel. Pour in your batter. Bake in the center of the oven for about 50 minutes or until a toothpick inserted in the center comes out clean. *Do not use a non-stick loaf pan. These get hot way too quick and will make the outside of your bread overcook and burn.

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