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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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


  • 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


  • 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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Comments Rating 5 (2 reviews)

8 Responses

  1. Hi Dr Pauls, just wondering if I can substitute your sour cream with crème fraîche instead? Thanks for your time! Can’t wait to see what it tastes like!

    1. Hey there!
      Creme Fraiche has not been officially tested for FODMAP content, so you would have to ensure you were able to tolerate this as a substitute. Another possible swap would be lactose-free full fat yogurt for the sour cream. Good luck! It is an AMAZING Loaf.

  2. No Fuss Loaf

    Took your advice and decided to leave crème fraîche to the thrill seekers and played it safe with coconut yoghurt (full fat). And thank goodness for the note about checking it 10 minutes prior to the time given as it was done in 55 minutes in my oven.
    Also cut the dry sugars to 1/3 cup each instead of 1/2, but stuck to the recipe with the corn syrup as I figured it needed the moisture. All in all a huge hit with the family. The spices gave it a gorgeous aroma…mmmm! Yummy. Thanks so much?!

    1. Thank you!
      Glad the yogurt was a success!
      We have found that it is necessary to check for doneness after much experience! Ovens can vary as much as 25-50 degrees in different households. So glad it worked for you. This one is a favorite of our whole family 🙂

    1. Thanks BE,
      The dark corn syrup is a substitute for molasses in this type of cake and provides the dark color and thicker texture. We have not made this bread without the corn syrup but if you tolerate molasses (a higher FODMAP ingredient), then you could try that. Good luck!

  3. It’s a holiday miracle!

    My mother-in-law’s gingerbread recipe is a Christmas family tradition and icon at my house. Attempting a new recipe that’s easier on my tummy felt like a huge risk this Christmas Eve. But it’s soooo good! My husband and all three kids love it! And I’m feeling grateful for a holiday treat that is so decadent and flavorful. I don’t feel like I’m missing out a bit. Thank you! Best wishes for a wonderful holiday. Your work and your sharing has brightened mine.

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