Julie Clark
Posted: Updated:
Gingerbread Loaf
This post may contain affiliate links. Read our disclosure policy.
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 try a new recipe every year for gingerbread..and this is my new favorite! I tweaked just a little..substituting about 1/2 of the white sugar for dark brown, went heavy on the ginger, added a little cinnamon, and some finely chopped crystallized ginger for “pop.” It’s perfect!!! Not too sweet, moist but not gooey, I can’t stpp sneaking pieces. Well done.
Can I freeze this gingerbread after its baked? Can’t wait to try it!!
Has anyone made this bread and frozen it? I’d like to make it ahead of time and take it out at Xmas, does it freeze well and if so what did you wrap it in?
I could not wait to try this recipe and thought I better save a small loaf to try before I gave it as a gift! Unfortunately, my gingerbread was not very moist and I thought it could use a little more flavor, too.
Not sure what happened.?..I have been baking for years.
Hi there! Putting this together now and I’m going to assume that the buttermilk is to be added to the ‘wet’ ingredients although it doesn’t say so in the instructions above. Just thought that I’d point that out. 🙂 Thanks for doing all the experimenting for me.
I’am very glad to recibe our recipe, I like it very much.Thank You.
Going to fix this for Thanksgiving and serve it with Apple ice cream from a local creamery!
I’m guessing it will freeze just fine, but wondering if it would bake up OK in an 8×8 pan.?
Thx
This is a great gingerbread recipe! I made it last night and it turned out perfect. The flavor is great and it’s moist. Mine was done in less time by about 15 minutes, but maybe my oven runs hot. I’ll make this again. Thanks for sharing your recipe!
I tried this recipe and it turned out pretty good. As Tara in a previous comment noted though, the butter is not going to fully blend with the molasses mixture(step 3). It’s going to have a separated look- lots of little pieces. I thought I did something wrong because the instructions say to beat until mixed well, but apparently this is as mixed as it will get. Don’t expect a smooth consistency like a traditional cake batter where you cream the butter first. In fact, I used a stand mixer but next time I might just do it by hand.… Read more »
Hi Lizzy,
Do you use All Purpose Flour, bread flour or another flour mixture? Just wanted to double check. I’m making a loaf for my dad’s birthday!
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! =)
Thank you for sharing your recipe 🙂 Made the gingerbread this morning and it was beautiful.
These turned out great! I used 1 cup wheat flour and 1 cup white flour. I also added 1/2 tsp ground cloves, and next time I think I’ll add cinnamon, too. I baked them in 3 mini loaf pans (5.75 x 3 x 2) for a little over 30 minutes and they are perfect! Thanks for the great recipe.
Thanks so much for this recipe. I made two batches today and they came out really well, I just have a quick question. At step 3 of the instructions I could not get the butter to blend in/go light and fluffy with the molasses, sugar and eggs. Is anyone else having this problem? Both times it had a curdled look. It doesn’t seem to have affected the final cakes as they were lovely, but since it happened twice I thought I’d run it past! Thanks
Love ginger anything! I make a cookie with tiny pieces of candied ginger in them. I’m going to make this today and try adding some to the bread as well. Nice chewy bits of ginger, best part of the cookie, hope it works in the bread too!