Healthy Morning Glory Gingerbread
Yields: 1 loaf, 12 slices
This gingerbread loaf is perfect for wintertime breakfasts, snacks, and even lighter sweet treats! It’s full of cozy flavors, irresistible spices, and plenty of fun mix-ins. Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 2 tbsp (10g) ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ¾ tsp vanilla stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • ¼ cup (60mL) molasses
  • ¾ cup (180mL) nonfat milk
  • 1 ½ cups (160g) freshly grated carrot (about 2 medium, peeled first!)
  • ¾ cup (94g) finely diced apple (about 1 small)
  • ¼ cup (40g) raisins
  • 2 tbsp (14g) finely diced pecans
  • 2 tbsp (10g) shredded unsweetened coconut
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a large bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the molasses. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots, apple raisins, pecans, and coconut.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends will work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

As written, this gingerbread loaf is on the spicy side. For a mellower spice flavor, decrease the ground ginger to 1 to 1 ½ tablespoons (5g to 8g).

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too. I buy mine online here because that’s the cheapest price I’ve found. If you prefer, ¼ cup (60mL) of pure maple syrup, honey, or agave may be substituted for the vanilla stevia. If using that substitution, then decrease the amount of milk to ½ cup (120mL) to compensate for the added liquid.

I do not recommend substituting anything for the molasses! Along with the ground ginger, it’s what creates the iconic gingerbread flavor: deep, complex, rich, and cozy. This is the kind that I use!

Any milk may be substituted for the nonfat milk.

Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.

I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)

For a shortcut, I used these pre-chopped pecans. They’re SO handy to have around!

This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at