Gingerbread Loaf Recipe

First three slices of gingerbread loaf laying on each other with the gingerbread loaf behind it on a round wire rack.

4 from 2 votes

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.

Prep Time30

Cook Time1 15

Cooling Time10

Total Time1 55

Course: Bread

Cuisine: American

Servings: Servings

Calories: 284kcal

Author: Aimee Mars

Equipment

9x13 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