Print

Oatmeal Gingerbread Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This wholesome Oatmeal Gingerbread Loaf is a moist, spiced treat perfect for breakfast or dessert. Made with quick oats transformed into oat flour, warm spices like cinnamon, nutmeg, and fresh ginger, and naturally sweetened with molasses and maple syrup, it’s a healthier twist on classic gingerbread flavors. The loaf is baked until golden and topped optionally with a simple powdered sugar glaze, adding an elegant touch to this comforting baked good.

Ingredients

Dry Ingredients

  • 2 cups quick oats
  • 2 tsp ground cinnamon
  • 1 tsp freshly ground nutmeg
  • 2 tsp baking powder
  • 3/4 tsp sea salt

Wet Ingredients

  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ½ cup avocado oil
  • ⅓ cup molasses
  • ¼ cup pure maple syrup
  • 2 tsp pure vanilla extract (optional)
  • 1.5 Tbsp fresh ginger (peeled and grated)

Glaze (Optional)

  • ½ cup powdered sugar
  • 1 Tbsp water

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9” x 5” loaf pan with parchment paper to ensure the loaf doesn’t stick and makes removal easy.
  2. Make oat flour: Place the quick oats, ground cinnamon, freshly ground nutmeg, baking powder, and sea salt into a blender. Blend for 60 seconds, or until the oats transform into a fine oat flour, incorporating the spices evenly.
  3. Mix wet ingredients: In a mixing bowl, whisk together the eggs, unsweetened applesauce, avocado oil, molasses, pure maple syrup, vanilla extract (if using), and freshly grated ginger to create a smooth, fragrant mixture.
  4. Combine mixtures: Pour the oat flour blend into the wet ingredients bowl. Stir thoroughly until the batter is well combined and uniform.
  5. Bake the loaf: Transfer the batter into the prepared loaf pan. Cover the pan loosely with aluminum foil and place it in the center rack of the oven. Bake for 45 minutes covered, then remove the foil and bake for an additional 5-10 minutes until the loaf is cooked through. Test doneness by inserting a digital thermometer into the center; it should read at least 190°F.
  6. Cool and glaze: Allow the loaf to cool in the pan for at least one hour. For the optional glaze, mix the powdered sugar and water until smooth. Drizzle the glaze over the cooled loaf. Slice and serve.

Notes

  • Using quick oats and blending them into oat flour creates a gluten-free base, but ensure your oats are certified gluten-free if dietary restrictions require it.
  • Freshly grated ginger adds vibrant flavor; adjust quantity to taste for more or less spice.
  • The glaze is optional but adds a nice sweetness and visual appeal.
  • To store, wrap the cooled loaf tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
  • The loaf can be frozen; wrap well and freeze for up to 2 months. Thaw at room temperature before serving.

Find it online: https://marthatasty.com/oatmeal-gingerbread-loaf-recipe/