Julie Clark
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Gingerbread Loaf
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Enjoy the holiday season with our old-fashioned Gingerbread Loaf recipe. Rich in classic gingerbread flavors, this moist, easy-to-make molasses quick bread is perfect for Christmas gatherings or as a special homemade gift.
As the holiday season rolls around, the aroma of gingerbread starts to fill the air. Our Gingerbread Loaf recipe brings all the nostalgic flavors of traditional gingerbread cookies into a soft, moist loaf that’s just right for your holiday table.
With a perfect blend of ginger, nutmeg, and molasses, this holiday bread is a Christmas recipe that’s sure to outshine even the popular Starbucks gingerbread loaf. Ideal for breakfast, brunch, or as a thoughtful homemade gift, this gingerbread loaf will become a holiday favorite in your home.
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jennifer says, “I made mini loaves with this recipe and they turned out fantastic. The only thing I have to say is that I made the recipe exactly the first time but the second time I creamed the butter and sugar before adding the molasses and the other liquid ingredients. It turned out much better the second time around. Thanks so much for this recipe!!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Michelle says, “I made this loaf last night and it was just delicious! Very light and fluffy, and had just enough spice. Thank you for the great recipe – I will definitely be making this perfect loaf again! =)”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Lainey says, “Really excellent recipe; thanks for sharing! I made as directed, except I was looking for a quick bread version reminiscent of my grandma’s molasses cookies, so I subbed the spices from her recipe: (heaping) 1 tsp cinnamon, 1 tsp ginger, and ½ tsp cloves. Otherwise made as directed, and it captured all the essence of her beloved molasses cookies but in a soft and tender quick bread. Amazing.”
About this moist Gingerbread Loaf Recipe:
- Flavor: I like the molasses and gingerbread flavor to shine through in this gingerbread recipe. Many readers like more flavor so double the spices, but I make our loaf as the recipe is written.
- Texture: This gingerbread cake is soft and tender. It is moist thanks to the buttermilk, butter and eggs.
- Method: Bake in an 8 1/2″x4 1/2″ loaf pan. You’ll need about an hour for the bread to bake.
Ingredients for Gingerbread Loaf
- The baking soda reacts with the buttermilk to give the bread a nice lift.
- The bread is sweetened with a combination of brown sugar and molasses.
- The bread will have the best flavor if you use a regular or light molasses. Blackstrap molasses has a bitter flavor and is very strong.
- Ginger and nutmeg add a holiday warmth.
- A sprinkle of powdered sugar on top gives a festive, snowy look.
✨ For full ingredients and amounts for this gingerbread loaf cake, see the recipe card below. ✨
How to Make Gingerbread Loaf
To prepare: Preheat the oven to 350ºF. For best results, use an electric mixer to mix the wet ingredients, then use a rubber spatula to fold together the gingerbread batter. Spray a loaf pan with cooking spray, then line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, ginger, nutmeg and salt. Set aside.
- In a large bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.
- Add the dry ingredients to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into the prepared pan and bake for 45-50 minutes. A toothpick inserted into the center should come out mostly clean. If the bread is getting too brown on top, cover loosely with aluminum foil to finish baking.
- Allow the bread to cool completely, then dust the top with powdered sugar.
Recipe Variations
One of the joys of baking is making a recipe your own, and this Gingerbread Loaf is no exception.
- Mix in a handful of dried fruit, like cranberries or raisins, for a little extra sweetness and texture.
- Chopped nuts, such as walnuts or pecans, can also add a delightful crunch.
- If you’re a fan of chocolate, try folding in some chocolate chips for a decadent twist. I LOVE chocolate and gingerbread together!
- Orange and gingerbread go well together. Add 2 teaspoons of orange zest.
- For an extra festive touch, consider adding a simple powdered sugar glaze (orange glaze would go well) or cream cheese frosting on top.
Serving Ideas
This Gingerbread Loaf is perfect on its own, but you can also dress it up a bit.
- Try serving this quick bread recipe warm with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert on Christmas Eve.
- For a morning treat, a slice goes wonderfully with a hot cup of coffee or tea.
- If you’re looking to pair it with a drink for a cozy evening, try a glass of eggnog, spiced cider or a latte.
Storage Instructions
- Room temperature: Store in an airtight container (or wrapped in plastic wrap) on the counter for up to 48 hours.
- Refrigerator: Store this loaf cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before eating.
- Freezer: Freeze the bread whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.
You may also love our chewy molasses cookies.
Other Gingerbread Recipes
Gingerbread Loaf
Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg. Gingerbread Loaf gives that classic holiday flavor that you love!
Servings 10 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons ground ginger 4 grams
- 3/4 teaspoon ground nutmeg 2 grams
- 1/2 teaspoon salt 2 grams
- 1/2 cup light brown sugar packed, 105 grams
- 1/2 cup salted butter softened, 4 ounces
- 1/2 cup unsulphured molasses 170 grams
- 1 teaspoon vanilla extract 5 grams
- 2 large eggs
- 1 cup buttermilk 8 ounces
- powdered sugar for dusting the top if desired
Instructions
- Preheat the oven to 350ºF. Grease an 8 1/2"x 4 1/2" or 9×5" inch loaf pan with cooking spray. Then line with parchment paper for easy removal.
- In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside. 2 cups all-purpose flour , 1 teaspoon baking soda, 2 teaspoons ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon salt
- In a large bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed. ½ cup light brown sugar, ½ cup salted butter, ½ cup unsulphured molasses, 1 teaspoon vanilla extract, 2 large eggs
- Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition. 1 cup buttermilk
- Spoon the batter into the prepared pan and bake for 45-50 minutes. If the bread is getting too brown on top, cover loosely with aluminum foil to finish baking.
- Let the loaf cool in the pan for 10 minutes. Then remove from the pan and cool completely.
- Dust the top with powdered sugar after the bread has completely cooled. powdered sugar
Video
Notes
- For best results, use a kitchen scale to measure the flour so that you don’t end up with too much flour (which will make the bread dry).
- Fresh nutmeg really elevates the flavor in this bread. Ground cinnamon adds flavor, too!
- Refer to the article above for more tips and tricks.
- The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 294kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 348mg | Potassium: 339mg | Fiber: 1g | Sugar: 25g | Vitamin A: 377IU | Vitamin C: 0.03mg | Calcium: 84mg | Iron: 2mg
I substituted gluten free flour, almond milk and used half the amount of butter and other half applesauce. I’m always generous with spices. It was delicious!! Eating it now while it’s still warm.
I didn’t love the spice profile of this recipe. Ginger and nutmeg are not enough. It needs cinnamon and a little clove too. It was nice and moist though. Would try again with more spices and more molasses.
Can you make butter milk if you don’t have any?
Really excellent recipe; thanks for sharing! I made as directed, except I was looking for a quick bread version reminiscent of my grandma’s molasses cookies, so I subbed the spices from her recipe: (heaping) 1 tsp cinnamon, 1 tsp ginger, and 1/2 tsp cloves. Otherwise made as directed, and it captured all the essence of her beloved molasses cookies but in a soft and tender quick bread. Amazing.
I tried it, and it came out very good. I reduced the spices, and the bread is still very spicy, not bland at all.
I have a question: is the batter supposed to be thin, or thick?
(I beat everything by hand, as I do not have a mixer of any kind.)
Thanks for the recipe.
This turned out really good for me. Delicious. I did put in an extra teaspoon of ginger. I baked it for 55 minutes.
Wow!! Super delicious! I read the comments about it being bland, so I just measured with my cup and then with my heart. It turned out great! Cooked for 40min and then I put foil over it to get the middle cooked for about 8 minutes on 350. I added cinnamon on top before I put it in to bake and it was a perfect added touch! Super simple recipe! Great for beginners.
I added chopped pecans to the bread….yummy
I should have read the comments! I thought this tasted bland as well. I had to bake an additional 10 minutes past max time (with a foil tent). The texture is very nice, but very lacking in flavor.
I doubled the spices and this was so good! I wanted to taste the ginger and I saw the reviews that it was bland. The texture is spot on. For those complaining it was “doughy” you under baked it. I made mini loaves and used a cake tester to make sure they were done.