Recipes

Gingerbread Loaf With Maple Glaze (Gluten-Free)

This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

Gluten-free Gingerbread Loaf

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If you’re looking for a delicious gluten-free gingerbread loaf without a ton of sugar obscuring the important flavors, then look no further. This is a moist, richly flavored gingerbread that gets its sweetness from a scant bit of coconut sugar in the loaf itself, but mostly from the maple-based glaze on the top.

Gluten-free Gingerbread Loaf

I used a stand mixer to whip up the batter which uses a healthy amount of molasses. Right before I added the batter to the loaf pan, I stirred in a handful of crystallized ginger bits which add delightful little ginger bursts when you bite into one after the loaf has baked. I love my stoneware load pan – it bakes evenly and cleans up easily.


 

Gluten-free Gingerbread Loaf

I opted for a maple glaze in place of my beloved cream cheese frosting because I didn’t want an overly sweet gingerbread. The glaze adds just the right amount of sweetness, in my opinion. However, you could easily double the glaze portion and glaze it twice if you’d like a little more “frosting” as opposed to glaze. The glaze is thick as is, so it should be easy to double that section of the recipe if you desire more glaze. Garnish with a pretty sprinkle of crystallized ginger bits on the top.

Make sure you let the loaf cool completely before glazing, that way the glaze will set rather than drip completely off. I store mine in the refrigerator so it truly sets.

Gluten-free Gingerbread Loaf

This gingerbread loaf is amazing if eaten while warm. Even though I store mine in the fridge, I’ll just cut a slice and microwave it for 20 seconds or so until it’s warm. Delicious!

Gluten-Free Gingerbread Loaf

I used my favorite Bob’s Red Mill 1-to-1 Gluten-Free Flour for this recipe, but feel free to use regular all-purpose flour if you don’t need the gluten-free option.

Gluten-free Gingerbread Loaf

Enjoy!


Gingerbread Loaf With Maple Glaze (Gluten-Free)
 
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Gingerbread Loaf With Maple Glaze (Gluten-Free)
Author:
Ingredients
  • For the Gingerbread Loaf
  • 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 Gluten-Free Flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground ginger
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon of ground cloves
  • ¼ teaspoon of salt
  • ¼ cup organic coconut sugar
  • ½ cup unsalted butter, softened
  • ½ cup molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup crystallized ginger bits
  • For the Maple Glaze
  • 1 cup powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground allspice
  • Garnish: crystallized ginger bits
Instructions
  1. Preheat oven to 350 degrees.

  2. Line a 9 X 5 loaf pan with parchment paper and grease well. Set aside.

  3. In a large bowl, stir together the gluten-free flour, baking soda, baking powder, ground ginger, nutmeg, cinnamon, cloves and salt. Set aside.

  4. In the bowl of a stand mixer, cream together the butter and sugar until well blended.

  5. Add in the molasses and vanilla. Mix well.

  6. Add the eggs, one at a time, until well mixed.

  7. Add half of the flour mixture and half of the buttermilk to the sugar mixture and blend well; add the remaining flour and buttermilk and blend well.

  8. Stir in the crystallized ginger bits.

  9. Pour and/or spoon the batter into prepared loaf pan and bake at 350 degrees for 55 minutes.

  10. Remove from oven and cool in the pan for 10 minutes.

  11. Remove from the pan and cool completely before glazing.



  12. Glaze instructions:
  13. Sift powdered sugar in to a large mixing bowl.

  14. Whisk in maple syrup, vanilla extract and cinnamon.

  15. Glaze will be thick. If you need to thin it out, add dollop of maple syrup and whisk.

  16. Spoon/pour glaze slowly over top of cooled gingerbread loaf. Allow to drip down sides.

  17. Garnish top of loaf with crystallized ginger bits.

  18. Glaze can be set quickly by refrigerating glazed gingerbread loaf.

  19. *Glaze recipe easily doubled if you desire more glaze.

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This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

This gluten-free Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

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Italian Almond Pear Cake (Gluten-Free)

Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.

Almond Pear Cake Gluten-Free

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I knew I wanted to make this cake when I saw it on Seasons And Suppers site, but she sealed the deal when she described it as “more pear than cake.” She was right. I tweaked her recipe just a bit to make it gluten-free, and added in a few subtle spices. This cake is amazingly, crazy delicious. I could not stop eating it! So you should make it immediately if you’re into almonds and pears. 😉

Almond Pear Cake Gluten-Free

Notes: I used Bob’s Red Mill Gluten-Free 1-to-1 Flour.  I also ground my almonds (in small batches) in my Vitamix – worked beautifully. You’ll need three pears, any variety. Peal them, core them, and cut them length-wise. Once the pears are nestled on top of the batter, which will be thick, bake for 25 minutes. The cake will gently rise around the pears.

Gluten-free Almond Pear CakeRemove from the oven and top generously with sliced almonds. Put the cake back in the oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it’s done.

Gluten-free Almond Pear Cake

Remove from the oven and let the cake cool a bit before removing it from the Springform pan. Lightly dust the top with sifted confectioner’s sugar. Make sure you sift the sugar, otherwise you’ll end up with little clumps of sugar rather than a lovely dusting.

Gluten-free Almond Pear Cake

When you’re ready, cut yourself a slice and be prepared to be amazed with how delicious it is!

Gluten-free Almond Pear Cake

Perfezione! Delizioso!

Gluten-free Almond Pear Cake

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Italian Almond Pear Cake (Gluten-Free)
 
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Italian Almond Pear Cake (Gluten-Free)
Author:
Serves: 8-10
Ingredients
  • ½ cup plus 1 Tbsp. unsalted organic butter, at room temperature
  • ½ cup plus 1 Tbsp. organic sugar
  • 2 large organic eggs
  • ⅓ cup plus 1 Tbsp. gluten-free flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Flour)
  • 3½ oz (about ¾ cup) ground almonds
  • ½ tsp. baking powder
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 3 small to medium ripe organic pears, peeled, cored and halved
  • 1.7 oz sliced almonds (for top of cake)
  • Confectioner’s sugar (sifted), for garnish
Instructions
  1. Pre-heat oven to 375° F.

  2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.

  3. In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Fold in the gluten-free flour, ground almonds, baking powder, cinnamon and ginger. Batter will be thick.

  5. Spoon the batter into the Springform pan and smooth out the top of the batter with the back of a spoon or knife.

  6. Peel, core, and slice pears lengthwise.

  7. Arrange the pear halves on top of the cake and bake in pre-heated 375° F. oven for 25 minutes. The cake will gently rise above the pears.

  8. Remove from oven and top generously with sliced almonds.

  9. Put the cake back in oven for another 7-10 minutes to toast the almonds a bit and to ensure that the cake is done. Check the cake during the last few minutes by inserting a knife into the center. When it comes out clean, it's done.

  10. Remove from oven and let the cake cool a bit before removing it from the Springform pan.

  11. Lightly dust the top with sifted confectioner's sugar and serve.

Italian Pear Almond Cake Gluten-Free

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italian almond pear cake

Gluten-Free Italian Pear Almond Cake

Gluten-Free Italian Pear Almond Cake

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Bourbon Pecan Mashed Sweet Potatoes

These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.

Bourbon Pecan Mashed Sweet Potatoes

Note: This post contains Amazon affiliate links.

Here’s a healthier version of the classic sweet potato casserole of yesteryear. Remember the gooey marshmallows on top and the overly sugary taste? I could never figure out why it was on the table as a side item at Thanksgiving when it clearly belonged on the dessert table! As a kid, I loved that casserole.

But now? No way! So unhealthy and full of sugar. But I still love sweet potatoes, so here’s a healthy alternative to last century’s sugary potato casserole offering.

Bonus: this recipe can and should be customized to your tastes. I seriously considered writing the recipe as “a pinch of this, a dash of that…” since it really does need to be created according to your tastes. I made the effort and actually wrote down particular portions and amounts, but please note these are guidelines.

Bourbon Pecan Mashed Sweet Potatoes

So here’s how you put it together; it’s so simple. Peel, chop, and boil the sweet potatoes until just tender. Do not overcook; otherwise, the whole thing will be just too watery and won’t hold together well. Drain the potatoes, return to the pot and start adding the ingredients as you mash. I just use a regular hand-held potato masher. (Full instructions included in the recipe details down below.)

And here’s the crucial part – you must taste as you go. For example, you might like a more pronounced bourbon flavor; just add a little more. You might think it doesn’t need the addition of maple syrup; so don’t add it. You might want a little more cinnamon to shine through; add a dash more…you get the idea. I like to add a dash of the trifecta of holiday spices: cinnamon, ground ginger and ground cloves – all to taste. Start with a little of each, then, taste, and go from there.

A word on the pecans; I like a smattering of pecans in my sweet potatoes, but someone else in the house wants a smattering of sweet potatoes with his pecans. ::ahem:: So my answer is to garnish heavily on top with the nuts, and he can dig in from there, while I go for the ‘taters underneath.

And of course, you can always leave them out altogether. Your choice, your ‘taters. Enjoy!

You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

Bourbon Pecan Mashed Sweet Potatoes

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You may also like:
Roasted Sweet Potato Wedges with Maple and Cinnamon
Baked Scalloped Potatoes with Cheese
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad



Bourbon Pecan Mashed Sweet Potatoes
 
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Bourbon Pecan Mashed Sweet Potatoes
Author:
Serves: 4-6 servings
Ingredients
  • 3 medium organic sweet potatoes, peeled and cut into chunks
  • 2-3 Tablespoons butter, more or less to taste
  • 2 Tablespoons organic maple syrup, more or less to taste
  • 2 -3 Tablespoons of bourbon whisky, more or less to taste
  • 1 teaspoons vanilla extract
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cloves
  • Pinch of salt
  • ½ cup chopped pecans
Instructions
  1. Place the sweet potato chunks in a large pot, cover with water and bring to a boil.

  2. Cook until tender, about 15 minutes. Do not over cook.

  3. Drain the cooked sweet potatoes and return them to the pot on the stove.

  4. Turn off the burner heat.

  5. Add the butter to the pot and let it melt just a bit before beginning to mash with a potato masher.

  6. Add salt, vanilla and bourbon and continue mashing, tasting as you go.

  7. Add maple syrup, cinnamon, ginger and clover and mix.

  8. Pecans: either add into the potatoes, reserving a little for garnish, or just add the entire chopped pecans as a topping/garnish.

  9. Serve immediately while hot.

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Bourbon Pecan Mashed Sweet Potatoes

These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.

Bourbon Pecan Mashed Sweet Potatoes

Bourbon Pecan Mashed Sweet Potatoes

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