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Gluten Free Chocolate Chip Gingerbread

This Gluten Free Chocolate Chip Gingerbread is incredibly easy to make, moist, fluffy, and perfectly balanced with sweet and spice!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword gluten free chocolate chip gingerbread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 1 tsp baking soda
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1/4 cup molasses
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 325 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
  2. In a large bowl, combine the flour, sugar, dark brown sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk to combine. Set aside.
  3. In a large bowl, combine the buttermilk, eggs, and vanilla. Stir to combine. Set aside.
  4. In a small bowl, combine the melted butter, oil, and molasses and stir to combine.
  5. Pour all of the wet ingredients into the flour mixture and gently stir to combine.
  6. Add the chocolate chips and gently stir to combine.
  7. Pour the batter into the prepared pan and sprinkle chocolate chips on top, if desired. Bake for about 1 hour, or until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.

Recipe Notes

Store in an airtight container or bag at room temperature for up to 5 days. Adapted from Carla Hall.