Whole Wheat Fresh Gingerbread

Whole Wheat Fresh Gingerbread
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
This fresh gingerbread loaf is a wholesome twist on a classic favorite, offering the warm, spicy notes of ginger and molasses, but with the goodness of whole wheat flour. It's a delightful addition to your holiday spread that the whole family is sure to enjoy! This diabetes-friendly is a great option to bring to a holiday cookie swap or to serve at your holiday meal to celebrate the season.
  • Prep time
    10 min
  • Cook time
    1 hr
  • Servings
    12 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 170

  • Total Fat 6g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 230mg
  • Total Carbohydrate 27g
    • Dietary Fiber 3g
    • Total Sugars 12g
    • Added Sugars 11g
  • Protein 4g
  • Potassium 130mg
  • Phosphorus 105mg


  • whole wheat flour
    2 cup
  • brown sugar substitute
    1/3 cup
  • baking soda
    1 tsp
  • baking powder
    1/2 tsp
  • salt
    1/2 tsp
  • ground cinnamon
    1 tsp
  • ground ginger
    1 tsp
  • ground nutmeg
    1/2 tsp
  • ground cloves
    1/4 tsp


  1. Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.

  2. In a large bowl, whisk together the whole wheat flour, brown sugar substitute, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

  3. In another bowl, combine the applesauce, maple syrup, vegetable oil, freshly grated ginger, eggs, and vanilla extract. Mix until well combined.

  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

  5. Slowly pour in the hot water while gently stirring the batter. The batter will be thin.

  6. Pour the batter into the prepared loaf pan.

  7. Bake in the preheated oven for about 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

  8. Once baked, remove the gingerbread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.