Gingerbread Loaf

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

1. 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.

2. Combine the dry ingredients. Whisk the flour, baking soda, ginger, nutmeg, and salt together until combined.
3. 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.

4. 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.
5. 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.

6. 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.
7. 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

Delight in the cozy hug of my Gingerbread Loaf, where aromatic spices waltz in perfect harmony, creating a symphony of rich molasses, zesty ginger, and a touch of nutmeg in every bite. This cherished holiday recipe is not only well-loved by many but also a breeze to make.

4 from 2 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 12 Servings

Calories: 284kcal

Author: Aimee Mars

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

Serving: 1slice | Calories: 284kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 353mg | Potassium: 324mg | Fiber: 1g | Sugar: 22g | Vitamin A: 377IU | Calcium: 74mg | Iron: 2mg

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This post was originally published on December 24th, 2016, and updated in December 2023.