This Gingerbread Loaf with Maple Cream Cheese Frosting is a healthy and easy homemade version of your favorite seasonal Starbucks loaf. Tender spiced gingerbread is topped with creamy maple frosting and chopped pecans or walnuts! Gluten-free, dairy-free, paleo with low carb and keto sweetener options.
Preheat the oven to 350°F and line an 8x4 loaf pan with parchment paper.
In a large mixing bowl, whisk together the eggs followed by the maple syrup, cashew butter, coconut oil, milk, molasses and vanilla until smooth.
Add a large fine mesh sieve over the bowl and sift in the almond flour and coconut flour. Stir in the baking soda, cinnamon, ginger, nutmeg and salt until combined.
Transfer the batter into the loaf pan and bake in a preheated oven for 40-45 minutes, or until the loaf is golden and the middle is set.
Remove pan from the oven and let loaf cool completely before adding the glaze.
Beat together all the frosting ingredients and use an offset spatula to spread it over cooled loaf.
Sprinkle with chopped nuts, if desired.