Easy Gluten-Free Gingerbread Loaf with Apple Cider Glaze Recipe

Ingredients

Option 1: Homemade Gluten-Free Flour Blend

1/2 cup plus 1 tablespoon sweet rice flour
1/2 cup white rice flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened, or 1/2 cup neutral oil
3/4 cup granulated sugar
1/4 cup brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk or buttermilk, at room temperature
8 ounces sour cream, at room temperature
3/4 cup apple cider
2 tablespoons molasses
2 teaspoons freshly grated ginger
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Candied ginger for topping, optional

Option 2: Measure-for-Measure Gluten-Free Flour Blend

2 cups measure-for-measure gluten-free flour blend
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk or buttermilk
8 ounces sour cream
3/4 cup apple cider
2 tablespoons molasses
2 teaspoons freshly grated ginger
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Candied ginger for topping, optional

For the Vanilla Apple Cider Glaze

1 cup confectioners’ sugar, sifted
2 tablespoons spiced apple cider
1 teaspoon pure vanilla extract
Dash of salt

Directions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Grease a standard loaf pan and line it with parchment paper, leaving a slight overhang along the sides to make the baked loaf easier to remove.

Step 2: Mix the Homemade Flour Blend

If using Option 1, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt in a medium bowl. Set the mixture aside.

Step 3: Mix the Measure-for-Measure Flour Blend

If using Option 2, whisk together the measure-for-measure gluten-free flour blend, baking powder, and salt in a medium bowl. Set the mixture aside.

Step 4: Begin the Wet Mixture

For Option 1 with softened butter, place the butter, granulated sugar, and brown sugar in a large mixing bowl. Beat until light and fluffy. If using neutral oil, whisk the oil and sugars until smooth and thoroughly combined.

For Option 2, whisk the melted butter with the granulated sugar and brown sugar until evenly combined.

Step 5: Add the Eggs

Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides and bottom of the bowl as necessary so the ingredients combine evenly.

Step 6: Add the Remaining Wet Ingredients

Mix in the vanilla extract, milk or buttermilk, sour cream, apple cider, molasses, and freshly grated ginger. Continue mixing until the wet ingredients are smooth and evenly blended.

Step 7: Add the Spices

Add the cinnamon, ground ginger, cloves, allspice, and nutmeg. Stir until the spices are evenly distributed and the mixture is fragrant.

Step 8: Finish the Batter

Gradually add the dry ingredients for your selected flour option to the wet mixture. Mix just until a smooth batter forms and no visible streaks of dry flour remain. Avoid overmixing the batter.

Rewrite Step 9: Fill the Pan

Transfer the batter to the prepared loaf pan. Use a spatula to spread the batter evenly and smooth the top. Sprinkle chopped candied ginger over the surface, if desired.

Step 10: Bake the Gingerbread Loaf

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 10 to 15 minutes.

Step 11: Cool the Loaf

Allow the gingerbread loaf to cool in the pan for 10 minutes. Use the parchment overhang to carefully lift it from the pan, then transfer it to a wire rack. Let the loaf cool completely before adding the glaze.

Step 12: Make the Vanilla Apple Cider Glaze

Whisk the sifted confectioners’ sugar, spiced apple cider, vanilla extract, and salt together until smooth. If the glaze is too thick to drizzle, add a small amount of additional apple cider until it reaches the desired consistency.

Step 13: Glaze and Serve

Drizzle the vanilla apple cider glaze generously over the cooled gingerbread loaf, allowing some of it to run down the sides. Let the glaze set before slicing and serving.

Notes

For a more concentrated apple flavor, simmer the apple cider until reduced by half. Let it cool before measuring the amount required for the batter.

The loaf tastes even better the next day because the ginger, molasses, and warming spices have more time to develop.

Keep the loaf covered at room temperature for up to 3 days or refrigerate it for up to 1 week.

Individual slices may be frozen for up to 3 months. Wrap the slices securely before freezing, then thaw them before serving.

For a festive presentation, garnish the glazed loaf with candied ginger, a light dusting of confectioners’ sugar, or a sprinkle of cinnamon.

Serve the loaf with coffee, chai tea, hot apple cider, or as part of a holiday brunch spread.

When preparing this recipe for someone with celiac disease or gluten sensitivity, check every packaged ingredient for appropriate gluten-free labeling. Prevent cross-contact by using clean preparation surfaces, utensils, mixing equipment, and bakeware.