Gingerbread Loaf

Baking during the holidays is just a must. It makes you feel warm and cozy and you get to share it with the people you love. Some of my favorite gifts i’ve given to people are the ones i’ve baked!

Todays recipe is adapted from my beautiful friend Dylan from @dylannjohanna on instagram!



  • 2 1/2 Cups Gluten Free Flour

  • 1 tsp Baking Soda

  • 1 tbsp Baking Powder

  • Pinch of Salt

  • 2 Tsp Cinnamon

  • 2 Tsp Ginger

  • 2 Tsp Pumpkin Pie Spice

  • 1 Cup Raw Cane Sugar

  • 1/2 Cup Nut Butter

  • 2 Tbsp Agave or Maple Syrup

  • 1/2 Cup Blackstrap Molasses

  • 1/2 Cup Canned Pumpkin Puree

  • 1 Cup Vegan Milk


  1. Start by preheating your oven to 350°F and lining or lightly greasing a loaf pan.

  2. Now in a large bowl add the flour, baking soda, baking powder, salt, cinnamon, ginger and pumpkin pie spice. Whisk it altogether until combined.

  3. In another bowl add the wet ingredients raw cane sugar, nut butter, liquid sweetener, blackstrap molasses, pumpkin, and vegan milk. Whisk all that together until fully combined.

  4. Now add your wet ingredients to the bowl of dry ingredients and whisk it altogether until just combined and be careful not to over mix it!

  5. Now pour it all into your baking pan and bake for 40-50 minutes. Make sure to stick and knife in it and make sure it comes out clean to be sure it is done!

  6. Let it cool and enjoy!