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Gingerbread Loaf with Maple Cream Cheese Frosting

Name: Gingerbread Loaf with Maple Cream Cheese Frosting
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 large eggs; 1/3 cup pure maple syrup; 1/3 cup cashew butter (or any nut/seed butter); 1/4 cup coconut oil (melted and slightly cooled); 1/3 cup unsweetened almond milk; 2/3 tablespoon molasses (unsulphured or blackstrap); 1 teaspoon pure vanilla extract; 1 1/2 cups superfine almond flour; 3 tablespoons coconut flour; 1 teaspoon baking soda; 2/3 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/8 teaspoon fine sea salt; 8 oz dairy free cream cheese (softened (Kite Hill or Miyoko's)); 3 tablespoons refined coconut oil (softened); 3-4 tablespoons pure maple syrup; 2/3 teaspoon vanilla extract; Chopped pecans or walnuts (for garnish (optional))

Rebecca Hopkins

February 19, 2026

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Let me take you back to a chilly December morning a few years ago. I was bundled up in my favorite sweater, a steaming mug of coffee in hand, dreaming of the cozy flavors of the season. I wanted something special to go with that coffee; something that tasted like Christmas but felt good to eat. You know that iconic Starbucks Gingerbread Loaf? The one with the swirl of cream cheese frosting? I loved it, but I knew I could create a version at home that was just as delicious, made with wholesome ingredients I could feel great about. After several happy experiments in my kitchen, this Gingerbread Loaf with Maple Cream Cheese Frosting was born. It’s everything I dreamed of: incredibly moist, perfectly spiced, and topped with the most luscious, creamy maple frosting. It’s become my go to for holiday mornings, cozy afternoon snacks, and even a special dessert. And the best part? It’s gluten free, dairy free, and naturally sweetened, so you can indulge without a single pang of guilt.

Let’s talk about the magic of this loaf. The flavor is pure Christmas comfort. The gingerbread itself is a warm, fragrant symphony of cinnamon, ginger, and nutmeg, with a deep, rich note from a touch of molasses. It’s perfectly balanced by the subtle sweetness of maple syrup. The texture is absolutely dreamy: incredibly moist, tender, and soft; exactly what you want in a quick bread. Then, it’s topped with a generous layer of maple cream cheese frosting that is the stuff of legend. It’s creamy, tangy, sweet, and smooth, with a beautiful maple flavor that complements the warm spices perfectly. A sprinkle of chopped pecans or walnuts adds a final, delightful crunch. Every single slice is a perfect bite of spiced, sweet, creamy bliss.

Secrets to the Perfect Gingerbread Loaf

These pro tips are your guarantee for a showstopping loaf that’s moist, flavorful, and absolutely irresistible.

Sift Your Flours: This is a crucial step when working with almond and coconut flour. Sifting them through a fine mesh sieve directly into the bowl prevents clumps and ensures they combine evenly with the wet ingredients, giving you a perfectly smooth batter and tender crumb.
Don’t Overbake! This is the most important tip for a moist loaf. Overbaking is the fastest way to dry out any quick bread. Start checking at the 40 minute mark. The loaf is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
Cool Completely Before Frosting: Patience is key here! If you spread the frosting on a warm loaf, it will melt and slide right off, creating a sweet, goopy mess. Let the loaf cool completely in the pan on a wire rack before even thinking about that frosting.
Soften Your Frosting Ingredients: For the smoothest, creamiest frosting, ensure your dairy free cream cheese and coconut oil are properly softened to room temperature. This allows them to beat together seamlessly without any lumps.

Make Ahead, Storage & Freezing Instructions

This loaf is a meal prep dream, and its flavors actually get better with time.

Make Ahead Champion: You can bake this loaf a full day in advance. Once completely cool, wrap it tightly in plastic wrap and store at room temperature (if unfrosted) or in the fridge (if frosted). The flavors meld beautifully overnight.
Storing Leftovers: Store any leftover frosted loaf in an airtight container in the refrigerator for up to a week. It’s delicious cold straight from the fridge!
Freezing Instructions: This loaf freezes beautifully!
- To freeze unfrosted: Wrap the cooled loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, then frost and serve.
- To freeze frosted: Place the frosted loaf in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Step by Step Instructions

Prep Time: 10 minutes | Cook Time: 40-45 minutes | Total Time: ~1 hour (plus cooling)

Follow these simple steps for the ultimate gingerbread loaf.

Make the Gingerbread Loaf

1Preheat & Prep Pan: Preheat your oven to 350°F (177°C). Line an 8×4 inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Set aside.

2Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs until lightly beaten. Add the maple syrup, cashew butter, melted and slightly cooled coconut oil, almond milk, molasses, and vanilla extract. Whisk until the mixture is completely smooth and well combined.

3Sift and Add Dry Ingredients: Place a fine mesh sieve over the bowl. Add the almond flour and coconut flour to the sieve and sift them directly into the wet ingredients. This prevents clumps.

4Add Remaining Dry: Add the baking soda, cinnamon, ground ginger, nutmeg, and fine sea salt to the bowl. Stir with a spatula or whisk until everything is just combined and no flour streaks remain. Do not overmix.

5Bake: Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 40-45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.

6Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the loaf cool in the pan for about 15-20 minutes, then use the parchment paper to lift it out and transfer it to the wire rack to cool completely before frosting.

Make the Maple Frosting

1Beat Ingredients: In a medium bowl, combine the softened dairy free cream cheese, softened refined coconut oil, maple syrup, and vanilla extract.

2Whip Until Smooth: Using a hand mixer or a stand mixer with the paddle attachment, beat the ingredients together on medium speed until the frosting is completely smooth, creamy, and well combined. Scrape down the sides as needed.

3Frost the Loaf: Once the gingerbread loaf is completely cool, use an offset spatula or a knife to spread the maple frosting generously over the top.

4Garnish and Serve: Sprinkle with chopped pecans or walnuts, if desired. Slice and enjoy!

Customize It: Ingredient Substitutions

This recipe is wonderfully adaptable to different tastes and dietary needs.

Nut Free: Substitute the cashew butter with sunflower seed butter or tahini. Use oat flour in place of almond flour (though the texture will be slightly different). Ensure all other ingredients are nut free.
Coconut Free: Substitute the coconut oil with an equal amount of vegan butter or grapeseed oil. Use a different dairy free cream cheese (like one based on oats or almonds) and omit the coconut oil in the frosting, using only vegan butter.
Low Carb/Keto Friendly: Follow the substitution notes in the ingredients list: use Lakanto sugar free maple syrup in both the loaf and the frosting.
Common Pantry Swaps:
- Nut/Seed Butter: Any creamy nut or seed butter works well; try almond butter, pecan butter, or sunflower seed butter.
- Milk: Any unsweetened non dairy milk (like oat, soy, or cashew milk) can be used in place of almond milk.
- Spices: Feel free to adjust the spices to your liking! Add a pinch of ground cloves or allspice for even more warmth.
- Frosting: If you’re not dairy free, you can use regular cream cheese and butter.

Serving Suggestions: How to Enjoy Your Loaf

This versatile loaf is perfect any time of day.

For Breakfast or Brunch: Serve slices warm (or at room temperature) with a hot cup of coffee, a latte, or a chai tea latte. It’s the ultimate holiday morning treat.
As an Afternoon Snack: A slice of this loaf is perfect with a cold glass of almond milk or a warm cup of herbal tea.
For Dessert: For a decadent dessert, warm a slice slightly and serve with a scoop of dairy free vanilla ice cream or a dollop of coconut whipped cream.
Make it a Gift: This loaf makes a beautiful homemade holiday gift! Wrap it in parchment paper, tie it with a ribbon, and include a little tag with the ingredients.

Essential Equipment List

8×4 Inch Loaf Pan: The perfect size for this recipe.
Parchment Paper: For lining the pan and making it easy to lift out the cooled loaf.
Large Mixing Bowl: For combining the ingredients.
Fine Mesh Sieve: Essential for sifting the almond and coconut flours to prevent clumps.
Whisk and Spatula
Wire Cooling Rack: For cooling the loaf completely and evenly.
Hand Mixer or Stand Mixer: For making the frosting smooth and creamy.
Offset Spatula (optional but helpful): For spreading the frosting beautifully.
Measuring Cups and Spoons

Frequently Asked Questions (FAQ)

Can I make this into muffins instead of a loaf?
Yes, absolutely! This batter works wonderfully for gingerbread muffins. Line a muffin tin with paper liners and divide the batter evenly among 12 cups. Bake at 350°F for approximately 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool completely before frosting.
Can I use all purpose flour instead of almond and coconut flour?
This recipe is specifically designed to work with gluten free flours. I cannot guarantee the same results with all purpose flour, as the ratios would be completely different. If you’re not gluten free, I recommend finding a classic gingerbread loaf recipe made with wheat flour.
Why is my loaf dense or gummy?
A dense or gummy texture can happen if the loaf is slightly underbaked, or if the almond flour wasn’t superfine. Be sure to use superfine almond flour for the best texture. Also, ensure you measure your flours correctly (spooning them into the measuring cup and leveling, rather than scooping).
My frosting is too soft to spread. What should I do?
If your frosting seems too soft, pop it in the refrigerator for 15-20 minutes to firm up slightly before spreading. Also, ensure your cream cheese and coconut oil were softened, not melted.