Low-FODMAP ‘Gingerbread’ Loaf / Pound Cake; Gluten-free, Dairy-free

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I knew it was only a matter of time before I tried a low-FODMAP Gingerbread Loaf (aka Pound Cake or Quick Bread) recipe.   The images on my Pinterest page of this dark and moist loaf covered with cream cheese frosting were just too enticing.

I’m a total sucker for a low-FODMAP Quick Bread, and a holiday recipe!

I used dark corn syrup instead of molasses in this low-FODMAP Gingerbread loaf, and a medley of spices like ginger (obvi), cinnamon and cloves.  But feel free to tinker with the spices to your own taste.  You can also opt for low-FODMAP cream cheese frosting (like me), or use a simple low-FODMAP Glaze or low-FODMAP Buttercream.  They all work super well.

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Or over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

the low-fodmap IBS solution

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Makes 12 servings (one loaf)

(I have not used this recipe for muffins, but if you want to try it, I suggest 12 muffins, fill to 2/3 cup depth and bake about 20-30 minutes)

Prep time: 15 min

Bake time: 65-75 min (as ovens and baking pans vary, yours may need more or less time. Check your loaf about 10 minutes before the suggested time)

Total time: 80-90 min

Bake 350 F

Equipment: 9 by 5 inch loaf pan, parchment paper or foil for lining

Ingredients

  • 1 & ¾ cups Authentic Foods GF Classical Blend (or another GF, low-FODMAP flour of your choice. This is my favorite flour for baking- read my low-FODMAP bake off blog to see why)
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (if not added to your low-FODMAP flour already)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 & 1/4 teaspoon ground ginger (if you prefer more ginger flavor, then increase by 1/4 teaspoon or to taste)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/3 cup lactose-free sour cream (can also use lactose-free yogurt or coconut yogurt for dairy-free)
  • 1/2 cup canola oil or other neutral oil
  • 1/2 cup dark corn syrup
  • 1 teaspoon vanilla
  • Frosting: low-FODMAP Cream Cheese Frosting, low-FODMAP Vanilla Buttercream or low-FODMAP Glaze
  • Vegetable shortening for greasing or my low-FODMAP Magical Cake Pan Release Paste

Directions:

  • Preheat oven to 350°F
  • Position rack in center of oven
  • Grease your pan with vegetable shortening or my low-FODMAP Magical Cake Pan Release, and line pan with 2 strips of aluminum foil or parchment paper and grease these (will help with bread removal after baking)
  • Mix low-FODMAP flour, sugars, baking soda, xanthan gum, salt, baking powder, cinnamon, ginger and cloves together in a mixing bowl and set aside
  • Combine eggs, lactose-free sour cream, oil, dark corn syrup and vanilla in a large mixing bowl of electric mixer with flat paddle on medium-high until blended
  • Pour the dry ingredients into the wet mixture slowly and mix on low until well blended
    • Do not overmix
    • Batter will be thick
  • Pour batter evenly into pan and bake 65-75 minutes or until toothpick inserted in center comes out clean (watch closely as oven times vary, yours may need a little more or a little less!  You should peek about 10 minutes prior to end time)
    • The loaf will be dark golden brown with a firm crust but will be soft to the touch.  Slight cracking is also normal
  • Cool bread in pan for 8 minutes and then remove from pan to wire rack
    • Cool completely on rack before serving or wrapping for storage
  • Frost once cooled with above frostings, if desired
    • Gingerbread loaf is easiest to slice when chilled, can freeze if desired (unfrosted, for best results)

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