This gingerbread loaf is a warmly spiced, sweet loaf rich with molasses and classic gingerbread flavors. It’s simple to make, impressive to serve, and delivers the cozy taste of gingerbread in every slice.
Why You’ll Love It
Tastes like traditional gingerbread. This loaf is seasoned with ground ginger, cinnamon, and cloves, and uses molasses for that deep, classic gingerbread flavor.
Perfect for the holidays. The aroma while this loaf bakes fills the kitchen with festive warmth — ideal for Christmas baking or any cool-weather gathering.
Quick and approachable. The method is straightforward: combine dry ingredients, whisk wet ingredients, fold together, and bake. No special equipment or advanced techniques required.
Step by Step Instructions
Preheat the oven to 350°F (175°C) and line a standard loaf pan with parchment paper or grease it well.
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make sure the flour is spooned and leveled for accurate measurement.
In a separate bowl, whisk the wet ingredients: melted and cooled salted butter, brown sugar, sweetened molasses, milk (at room temperature), eggs (at room temperature), and vanilla extract. Whisk until well combined and slightly smooth.
Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the batter gently until just combined. Stop mixing as soon as the flour streaks disappear — overmixing will produce a denser loaf.
Transfer the batter to the prepared loaf pan and smooth the top. If desired, sprinkle coarse sugar across the surface for a decorative sparkle and a pleasant crunch.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary, so begin checking around 45 minutes if your oven runs hot. Remove from the oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Storing the Loaf
Store the gingerbread loaf in an airtight container at room temperature. It will stay fresh for up to three days. For longer storage, wrap tightly and refrigerate for up to one week or freeze slices in an airtight container for up to three months; thaw at room temperature before serving.
Do I Have to Add the Sugar on Top?
No. The coarse sugar is optional. It gives the loaf a pretty finish and a subtle crunch, but the loaf is delicious without it.
Should Cold Ingredients Be Brought to Room Temperature?
Yes. Bring the milk, eggs, and melted butter to room temperature before mixing. Room-temperature ingredients combine more easily, which reduces mixing time and helps produce a moist, tender crumb.
If you try this gingerbread loaf, please leave a rating and a comment on the recipe page. You can also tag the baker on Instagram at @jessiebakestreats to share photos of your loaf.
You Might Also Love
- Soft and Chewy Ginger Cookies
- Bakery Style Gingerbread Muffins
- White Chocolate Candy Cane Cookies
- Red Velvet Crinkle Cookies
- Hot Chocolate Cookies
- Easy Christmas Sprinkle Sugar Cookies
Recipe Details
Prep Time: 15 mins
Cook Time: 55 mins
Servings: 1 loaf
Course: Breakfast, Dessert
Cuisine: American
Equipment
- Standard loaf pan (8×4 or 9×5 recommended)
- Mixing bowls
- Whisk and rubber spatula
- Wire rack for cooling
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup salted butter, melted and cooled to room temperature
- 3/4 cup brown sugar
- 1/2 cup sweetened molasses (fancy molasses)
- 1/2 cup milk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Whisk the dry ingredients together in a large bowl: flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk the melted butter, brown sugar, molasses, milk, eggs, and vanilla until combined.
- Fold the wet ingredients into the dry with a rubber spatula just until no flour streaks remain. Avoid overmixing.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with coarse sugar if using.
- Bake for about 50–55 minutes, until a toothpick comes out clean. Cool completely on a wire rack before slicing.
Keyword: cake loaf, christmas, ginger, gingerbread, gingerbread loaf, loaf.