Orange Gingerbread Loaf

ginger bread loaf
Serves: 12
Prep: 10 minutes
Cook: 50 minutes

What better way to get into the festive spirit than with some low FODMAP Christmas cooking! This orange gingerbread loaf has all the flavours of Chistmas but only take minutes to mix together. This super moist cake is perfect for afternoon tea with a cuppa or served with a dollop of cream and some fresh oranges for dessert

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1½ cups quinoa flour

225 g 8 oz

1½ cups almond meal

225 g 8 oz

⅓ cup caster sugar

70 g 2.5 oz

1½ tsp bicarbonate soda

6 g 0.2 oz

½ tsp salt

2 g 0.1 oz

1 tsp ground ginger

5 g 0.2 oz

2 large eggs

117 g 4.1 oz

¾ cup lactose free yoghurt

188 g 6.6 oz

½ cup pumpkin, grated

115 g 4.1 oz

¼ cup vegetable oil

36 g 1.3 oz

¼ cup rice malt syrup

112 g 3.9 oz

1⅓  tbsp orange rind, grated

6 g 0.2 oz

1⅓  tbsp fresh orange juice

20 g 0.7 oz


  1. Preheat oven to 180°C/356°F.

  2. Sift dry ingredients (except almond meal and sugar) into a large bowl. Add almond meal and sugar. 

  3. Mix in the eggs, yoghurt, pumpkin, orange juice and rind, syrup and oil. Mix well. 

  4. Prepare a loaf tin – lightly spray with oil and line the base with baking paper. Pour mix into tin. 

  5. Bake for 45-50 minutes or until a skewer comes out clean from the middle of the bread. Cool completely in the pan. Turn the ginger bread out of the tin and it’s ready to eat!

Nutrition Information (per serve)
Energy 1247 Kj / 298 cal
Protein 8.40g
Carbohydrates 26.50g
Sugar 10.80g
Total Fat 17.50g
Saturated Fat 1.80g
Fibre 3.20g
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