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Glazed Gingerbread Loaf

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 slices 1x


This soft simple Glazed Gingerbread Loaf with a drizzly sweet glaze is the perfect healthier holiday recipe for festive parties or just a cozy sweet snack!


  • 1 cup packed (200g) pitted medjool dates
  • 3/4 cup (190g) non-dairy milk
  • 1/2 cup (130g) almond butter ((or any nut/seed butter))
  • 1/4 cup (80g) molasses
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 1/2 cup (165g) oat flour ((*see notes for grain-free option))
  • 1/2 cup (70g) tapioca starch ((can sub arrowroot or cornstarch))


  • 1/4 cup coconut butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 23 tbsp non-dairy milk


  1. Preheat the oven to 350F.
  2. Combine the medjool dates, almond milk, almond butter, and molasses in a high speed blender. Blend on high until there are no date chunks left.
  3. Add the rest of the ingredients and blend on low speed until combined. Do not over-blend.
  4. Transfer the batter to a baking pan lined with parchment paper or lightly oiled. 
  5. Bake for 30-35 minutes at 350F, or until golden brown on top and firm when you lightly press the center. Or you can insert a toothpick into the center and make sure it comes out clean.
  6. Remove from the oven and cool completely before glazing.
  7. For the glaze, melt the coconut butter. Add the maple syrup and vanilla. Stir slowly adding the milk until smooth and drizzle-able.
  8. Drizzle onto the cooled loaf and sprinkle with pomegranate seeds. Enjoy!


*For a grain-free option, you can replace the oat and tapioca flour with 2 cups Bob’s Red Mill Paleo Baking Flour, decrease the milk to 1/2 cup, and bake for an extra 5 minutes or so. It will be more dense though, so for best texture I recommend sticking with oat flour. **Or you can just use straight coconut butter.