This gluten free gingerbread swirl loaf has a moist and fluffy muffin-like texture with a spicy gingerbread swirl throughout and makes the perfect holiday breakfast or dessert!
The holiday season is officially upon us! It took me a while to get in the Christmas spirit, but last week it snowed and I officially couldn’t resist anymore! We got our tree, decorated, and got to baking. When it snows here in Texas, it is completely magical. We often get made fun of being excited about a mere inch of snow and shutting the city down, but I’ve only seen Texas snow 3 times in my 26 years, so it is a pretty rare and amazing occurrence! With all of the disaster this year, and especially with how hard so much of Texas was hit by Hurricane Harvey, it felt a little like Mother Nature was making peace and giving us a clean slate to start 2018 off on.
As tough as this year has been, I’m so glad we’ve been able to end it on a good note, and I’m SO pumped for 2018! I’ve always been the type of person who cries when vacation is over, school is back in session, or big life milestones are passed, because I worry so much about what is next, and how anything could possibly surpass what I’ve just experienced. Because of this, I thought I’d be in a terrible funk after our wedding, but I’m happy to say I came out of it pretty quickly and I’m really just excited to be bringing you recipes again and finding out what I want to do with this blog.
Anyway, on to this beautiful little gluten free gingerbread swirl loaf! I didn’t quite want to make a full-on gingerbread, and cinnamon swirl bread was sounding a little too plain to me, so this loaf was born! The base of this bread is inspired by my blueberry bread, and the gingerbread swirl is a combination of butter, molasses, coconut sugar, and gingerbread spice, so that every bite has a bit of caramelized gingerbread flavor.
This gluten free gingerbread swirl loaf is great for gifting, a perfect addition for breakfast with a slather of butter, or as a dessert or snack. But I’d have to say my absolute favorite way to use it is in the gingerbread bread pudding I’ve got coming to you later this week! It is SO GOOD. So stay tuned!
The version pictured here is the gluten free version, because that is what I tolerate best, but I believe you can use the Paleo version of my blueberry bread and combine it with the gingerbread swirl for great results. Hope you enjoy this all holiday season long!
Gluten free gingerbread swirl loaf has a fluffy, moist, muffin-like texture and swirls of spicy gingerbread throughout. It makes the perfect Christmas morning breakfast or dessert!
- 1 1/2 cup gluten free all-purpose flour (Cup4Cup, Better Batter, or King Arthur Measure for Measure)
- 3 tablespoons arrowroot starch (may sub tapioca starch)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, melted (substitute coconut oil for dairy free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup full fat coconut milk
- 1/3 cup almond milk
- 1 tablespoon lemon juice
- 1/2 Cup Maple Syrup (may substitute honey)
- 3 tablespoons butter, melted
- 1/4 cup coconut palm sugar
- 1/2 tablespoon molasses
- 1/2 tablespoon cinnamon
- 2 teaspoons ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Preheat oven to 350 degrees.
- Add all dry ingredients in a large bowl (flour through salt). Whisk to combine.
- In a medium sized bowl, combine the melted butter, eggs, coconut milk, almond milk, maple syrup, and lemon juice.
- Create a well in the dry mixture and add in the wet ingredients, whisking together to combine, or beating with an electric mixture. If needed, add additional almond milk to the batter to thin it out to a muffin batter-like consistency.
- In a small bowl, add all ingredients for the gingerbread swirl and whisk together to combine.
- Grease an 8x4 inch baking pan with additional butter or line it with parchment paper. Fill the pan halfway up with the batter, then dollop half the gingerbread swirl mixture across the batter. Using a butter knife, swirl the gingerbread mixture into the batter. Pour the other half of the batter on top, then add the remaining gingerbread mixture and swirl.
- Bake for 60-70 minutes until a toothpick inserted to the bottom comes out clean.
For a Paleo version, use the base of my Blueberry Bread.