Moist Gingerbread “Cream Cheese” Loaf (Refined Sugar-Free, Gluten-Free, & Option for Dairy-Free!)

This moist gingerbread loaf is a fun holiday treat! The flavor is not overpowered with spices but instead is the perfect balance of spices and sweetness. In my opinion, nothing is worse than a dry gingerbread loaf overpowered with spices. This loaf isn't overly sweet and rich but delicately sweet. Topped with your choice of a cream cheese frosting or a vegan cream cheese frosting... you can't go wrong.

Moist Gingerbread “Cream Cheese” Loaf

(Refined Sugar-Free, Gluten-Free, & Option for Dairy-Free!)

Loaf Ingredients:

• 1/2 cup extra virgin olive oil

• 3/4 cup pure maple syrup

• 1/2 cup coconut sugar (I used brown coconut sugar)

• 2 teaspoons vanilla extract

• 1 egg (you could try subbing for a flax egg if egg-free)

• 1 cup unsweetened applesauce

• 1 teaspoon baking soda

• 1/4 teaspoon Himalayan salt

• 1/2 teaspoon ground ginger

• 2 teaspoons ground cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoons ground nutmeg

• 1 1/2 cup gluten-free all purpose flour (I used Cup4Cup all purpose flour but Open Nature is a good option for dairy-free)

Frosting Ingredients:

• 8 oz. cream cheese, lactose-free cream cheese, or vegan cream cheese (I just used Plant-Based Open Nature Cream Cheese)

• 2 1/2 - 3 T. pure maple syrup

• 1 teaspoon vanilla extract

Directions:

1. Set the oven to 325°F

2. Mix all the ingredients together (except the flour) with a handheld mixer.

3. Next, fold in the flour with a spatula until combined. *Make sure you measure out the flour correctly! Do not pack the flour or the loaf will go dry. (To properly measure out the flour, pour the flour over the measuring cup then scrape the excess flour off with a butter knife).

4. Scrape the batter into a greased bread pan.

5. Bake for 55-62 min or until toothpick comes out mostly clean in the center. A couple crumbs coming out with it is fine! Remember, every oven is SO different!!

6. Let the loaf cool off completely before you put on the frosting.

7. For the frosting, whip all the ingredients together & spread on the cooled loaf. The plant-based cream cheese is nice & thick but the frosting made out of real cream cheese can go runnier. If that's the case, you can put the frosting in the fridge for a little bit before you spread it.

8. Sprinkle cinnamon on top. Enjoy! Store in the fridge and keep in mind that because it is gluten-free, each day it will go drier!