Savor the warm embrace of my Gingerbread Loaf, where aromatic spices dance in perfect harmony, and every bite is a symphony of rich molasses, zesty ginger, and a hint of nutmeg.
This favored holiday recipe is both easy to make and well-loved by many.
When it comes to holiday baking I find myself adding Gingerbread Spice to just about everything from Gingerbread Pancakes to Gingerbread Dip.
What I Love About This Recipe
- Flavor: Revel in the enchanting blend of ginger, nutmeg, and molasses that creates a cozy, aromatic experience with every bite.
- Easy to Make: Crafting Gingerbread Loaf is a breeze, with a simple recipe that makes the baking process easy and enjoyable for all levels of kitchen enthusiasts.
- Freezer-Friendly: Enjoy the convenience of Gingerbread Loaf with its freezer-friendly nature, allowing you to savor its deliciousness, whenever you desire.
How to Make Gingerbread Loaf
- Prep. Preheat the oven to 350ºF and move the oven rack to the lower third position. Grease a 9×13 loaf pan and set aside.
- Combine the dry ingredients. Whisk the flour, baking soda, ginger, nutmeg, and salt together until combined.
- Cream the butter and sugar. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and fluffy, about 3 to 5 minutes.
- Mix in the wet ingredients. Incorporate molasses and vanilla into the mixture, stirring until just combined. Add the eggs one at a time, ensuring each is fully incorporated before moving on. If necessary, scrape down the sides of the bowl. Finally, pour in the buttermilk and mix until fully combined.
- Add the dry ingredients. Shake the dry ingredient mixture into the bowl and mix it in until the batter is smooth and no lumps remain.
- Bake. Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown you can place a piece of aluminum foil over the top to finish the baking.
- Add the topping. Sprinkled powdered sugar on top of the gingerbread loaf before serving.
Recipe Variations
- Mini Loaves: Make this gingerbread loaf in mini loaf pans for a delicious homemade gift. Follow the recipe as directed but bake for only 35 to 45 minutes.
Storaging and Freezing Instructions:
- To Store: Wrap the loaf in plastic wrap and store it at room temperature or in the fridge for 2-3 days.
- To Freeze: Allow the loaf to cool completely before placing it in a freezer-safe bag and storing it in the freezer. It will last for up to 3 months.
Gingerbread Loaf Recipe
Equipment
- 9×13 Loaf Pan or mini loaf pans
- Electric Mixer or handheld mixer
Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1½ teaspoons Ground Ginger
- 1 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Butter softened
- 1/4 cup Brown Sugar
- 1/2 cup Molasses
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 cup Buttermilk
- 1/4 cup Powdered Sugar
Instructions
- Prep. Preheat the oven to 350ºF and move the oven rack to the lower third position. Grease a 9×13 loaf pan and set aside.
- Combine the dry ingredients. Whisk the flour, baking soda, ginger, nutmeg, and salt together until combined.
- Cream the butter and sugar. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and fluffy, about 3 to 5 minutes.
- Mix in the wet ingredients. Incorporate molasses and vanilla into the mixture, stirring until just combined. Add the eggs one at a time, ensuring each is fully incorporated before moving on. If necessary, scrape down the sides of the bowl. Finally, pour in the buttermilk and mix until fully combined.
- Add the dry ingredients. Shake the dry ingredient mixture into the bowl and mix it in until the batter is smooth and no lumps remain.
- Bake. Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown you can place a piece of aluminum foil over the top to finish the baking.
- Add the topping. Sprinkle powdered sugar over the gingerbread loaf before serving.
Notes
Storage and Freezing Information:
- To Store: Wrap the loaf in plastic wrap and store it at room temperature or in the fridge for 2-3 days.
- To Freeze: Allow the loaf to cool completely before placing it in a freezer-safe bag and storing it in the freezer. It will last for up to 3 months.
Nutrition
This post was originally published on December 24th, 2016, and updated in December 2023.