Gingerbread loaf is soft and subtly sweet. It’s an authentic quick bread recipe that is incredibly easy to make!
Not much says Christmas more than gingerbread. It’s one of my favorite flavors to bake with this time of year. This simple gingerbread loaf works well for a snack with tea or an after-dinner dessert. The quick bread recipe yields a tender, slightly sweet gingerbread that is filled with holiday spices.
Why you should try this recipe: This recipe calls for milk, which yields a more moist and tender gingerbread. Most recipes call for hot water, which I found to result in a drier gingerbread. I also added a little bit of cocoa powder which enhances the earthiness of gingerbread and complements the molasses flavor.
Overview: How to make a gingerbread loaf
- Preheat oven to 350 F. Grease a 9×5 loaf pan.
- Whisk together the dry ingredients—flour, baking soda, salt, cocoa powder and spices.
- Beat butter and sugar together. Add the egg and molasses.
- Alternate adding the dry and wet ingredients. Add half the flour mixture and mix. Then add the milk and mix until combined. Finally add in remaining flour mixture. Transfer batter to prepared pan.
- Bake the gingerbread for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Looking to make your gingerbread extra fancy? Try this fluted loaf pan. I greased it with my magic cake pan release and it came out beautifully!
Frequently Asked Questions
What’s the best molasses for gingerbread? Unsulphured molasses is best. I use Grandma’s Molasses. Do not use blackstrap or dark molasses.
Can I make gingerbread muffins with this recipe? Yes. Divide the batter evenly among a muffin tin. Bake at 375 F for 15 to 20 minutes.
How long does a gingerbread loaf last? Gingerbread will last in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.
Can you freeze gingerbread? Yes. Wait for the loaf to cool completely. Wrap it with plastic wrap or aluminum foil. Place in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving at room temperature.
Related recipes
Like I said, gingerbread is one of my favorite holiday flavors. If you love it as much as I do, then you have to try my popular gingerbread crinkle cookies. They are SO chewy! Another fan favorite are these gingerbread cupcakes with cinnamon cream cheese frosting.
If your favorite meal is breakfast, then check out my baked gingerbread donuts coated in ginger cinnamon sugar or these fluffy gingerbread waffles with eggnog whipped cream.
I hope you enjoy this molasses gingerbread loaf! You can serve it any time of day—even breakfast because it’s not too sweet! And if you love the look of my gingerbread, then bake it in this fluted loaf pan. It adds a nice touch. Be sure to tag @ifyougiveablondeakitchen on social media if you try this recipe and I will share my favorites!
Gingerbread Loaf
Ingredients
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground all spice
- 1/2 cup unsalted butter, room temperature
- 1/3 cup (67 g) brown sugar
- 3/4 cup (180 mL) molasses
- 1 large egg, room temperature
- 3/4 cup (180 mL) milk, room temperature (low-fat or whole)
Instructions
- Preheat oven to 350° F. Line a loaf pan with parchment paper (if using a fluted loaf pan, grease it with my magic cake pan release). Set aside.
- Whisk together the dry ingredients—flour, baking soda, salt, cocoa powder, ginger, cinnamon, nutmeg and all spice. Set aside.
- Beat butter and brown sugar together until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Scrape down the bottom and sides of the bowl as necessary.
- Alternate adding the flour and milk to the batter. Add half the flour mixture and mix just until combined. Add all the milk and mix until incorporated. Finally add remaining flour and mix until combined.
- Transfer batter to prepared pan. Bake at 350° F for 50 to 60 minutes or until a tooth pick inserted in the center comes out with little to no crumbs. Cool in the pan for 15 minutes then invert to a wire rack to cool completely. Garnish with a dusting of confectioners' sugar and cranberries if desired.
