These little gingerbread loaves are a seasonal favorite—moist, warmly spiced, and just the right size for gifting or sharing with the family. I baked these gluten-free, vegan mini gingerbread loaves for my husband this week because he prefers quick breads over cupcakes and cookies. When the kids and I finished the last loaf, he was annoyed—but that’s what happens when three hungry kids and a parent discover a cooling rack full of freshly baked bread.
With December arriving fast, I started planning which homemade treats to prepare for friends and family. I’ve made mini apple-cinnamon loaves before, but this time I wanted something more traditionally festive. The result is a soft, aromatic gingerbread loaf made with pumpkin puree, applesauce, molasses, and warming spices. The flavor is classic gingerbread, and the texture is tender rather than heavy.
The kitchen fills with an irresistible aroma while these loaves bake. The combination of molasses and ginger gives each slice that unmistakable holiday taste, while the applesauce and pumpkin puree keep the crumb moist without relying on eggs or dairy. Once cooled, a simple vanilla-ginger glaze brightens the flavor and adds a touch of sweetness and shine.
I made a small update to the recipe to lighten the crumb after a few readers mentioned the original version felt a bit dense. The adjustments preserved the flavor while improving the texture, making these mini loaves softer and easier to slice. They’re still vegan and gluten-free, and they freeze and thaw well for later enjoyment.
- gingerbread
- 3 cups Sarah’s gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 cup unsweetened coconut milk
- 1 cup organic brown sugar or coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 2/3 cup canola or sunflower seed oil
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- ginger vanilla glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons unsweetened coconut milk
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350°F (175°C). Prepare a mini loaf pan by spraying with cooking spray or lining the pans with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ground ginger, and salt. Set aside.
- In a separate bowl, combine the coconut milk, brown sugar, applesauce, pumpkin puree, oil, molasses, and vanilla. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared mini loaf pans, filling each about three-quarters full. Smooth the tops.
- Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
- Allow the loaves to cool in the pan for about 10 minutes, then remove them and transfer to a cooling rack to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, coconut milk, ground ginger, and vanilla. Add an extra tablespoon of coconut milk if you prefer a thinner consistency.
- Drizzle the glaze over the cooled loaves, allow the glaze to set for a few minutes, then slice and serve.
For a lighter crumb, be careful not to overmix the batter once the wet and dry ingredients are combined. If you prefer a richer flavor, use dark molasses; for a milder molasses taste, use light molasses. These loaves freeze well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then refresh in a warm oven for a few minutes if desired. To keep them moist at room temperature, store in an airtight container for several days.