The best vegan gingerbread bread is soft and moist and deliciously flavored with molasses, cinnamon and ginger. Perfect for the holidays!
This vegan gingerbread loaf is a beautifully spiced holiday dessert that you’re going to love.
It’s really easy to make in 1-bowl with simple ingredients and the result is a soft, moist and rich molasses and ginger spiced bread that really delivers in terms of flavor and texture.
It’s topped with an optional orange frosting that complements the flavor perfectly.
You’ll also love our Vegan Gingerbread Cookies, Vegan Gingersnap Cookies, and Vegan Gingerbread Cake.
Recipe Ingredients:
Material notes
- apple sauce – Adds moisture without being too heavy. If you are looking for an alternative to this, you can use 1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water) instead of applesauce.
- molasses – Unsulphured jaggery tends to be lighter and sweeter than sulphurised jaggery. Most commercial brands are not sold. If you live in the US, Grandmother’s Molasses is a good brand of outstanding molasses.
- i am milk – Can be substituted for a different non-dairy milk.
- canola oil – Can be switched for vegetable oil.
- powdered sugar and orange juice – Make the optional orange frosting/glaze.
Step by step instructions
You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Sift the all-purpose flour into a mixing bowl and add the light brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Mix together.
- Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Mix into a batter. Do not overmix.
- Transfer to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper that overhangs both sides) and smooth.
- Bake at 350°F for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Transfer the loaf to a wire cooling rack to cool completely before frosting.
- Sift the powdered sugar into a bowl, add the orange juice and mix into a thick glass.
- Spoon the glaze over the loaf, then refrigerate the entire loaf for 10 minutes to allow the glaze to set.
Baker’s Tips
Measure your flour correctly. Ideally weigh it on a food scale, but if you don’t have a food scale, make sure to spoon and level the flour, don’t scoop it. Just spoon it into your measuring cup (don’t pack it down) and then level the top with a knife.
Do not overmix the batter. Mix until just combined. Overmixing can affect your texture and growth.
Gluten free. For a gluten free version you can try using the same amount of gluten free all purpose baking mix as regular flour. We haven’t tested it for this recipe, but it usually works well.
Store and freeze
Store it in an airtight container at room temperature for 2-3 days or in the fridge (covered) for up to 5 days. Let it come to room temperature before serving.
It is freezer friendly for up to 2 months and can be frozen either frozen or unfrosted. Thaw overnight in the refrigerator.
More vegan holiday baking recipes
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Vegan Gingerbread Loaf
The best vegan gingerbread bread is soft and moist and deliciously flavored with molasses, cinnamon and ginger. Perfect for the holidays!
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Serving: 10
Calories: 326kcal
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instructions
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Preheat oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper leaving overhangs on both sides.
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Sift the all-purpose flour into a mixing bowl and add the light brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Mix together.
-
Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Mix into a batter. Do not overmix.
-
Transfer to your prepared 9×5 loaf pan and smooth.
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Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
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Transfer the loaf to a wire cooling rack to cool completely before frosting.
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Sift the powdered sugar into a bowl, add the orange juice and mix into a thick glass.
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Spoon the glaze over the loaf, then refrigerate the entire loaf for 10 minutes to allow the glaze to set.
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Slice and serve!
Comment
- Measure your flour correctly. Ideally weigh it on a food scale, but if you don’t have a food scale, make sure to spoon and level the flour, don’t scoop it. Just spoon it into your measuring cup (don’t pack it down) and then level the top with a knife.
- molasses – Unsulphured jaggery tends to be lighter and sweeter than sulphurised jaggery. Most commercial brands are not sold. If you live in the US, Grandma’s molasses is a good brand of sulfur-free molasses.
- apple sauce – Adds moisture without being too heavy. If you are looking for an alternative to this, you can use 1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water) instead of applesauce.
- Gluten free. For a gluten free version you can try using the same amount of gluten free all purpose baking mix as regular flour. We haven’t tested it for this recipe, but it usually works well.
- Save: Store it in an airtight container at room temperature for 2-3 days or in the fridge (covered) for up to 5 days. Let it come to room temperature before serving.
- Congestion: It is freezer friendly for up to 2 months and can be frozen either frozen or unfrosted. Thaw overnight in the refrigerator.
nutrition
Worship: 1serve | Calories: 326kcal | Sugars: 61g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fats: 2g | Monounsaturated fats: 5g | Trans fats: 0.03g | Sodium: 245mg | Potassium: 219mg | Fiber: 1g | Sugar: 41g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg