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Gingerbread Loaf

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Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg. Gingerbread Loaf gives that classic holiday flavor that you love!

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Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg to give you that classic holiday flavor.

Gingerbread Loaf Recipe

I know what you’re thinking……it’s kind of early to post a Christmas recipe. We love sharing Christmas recipes, but usually we wait a little bit longer before we completely dive into those comforting Christmas treats. But trust me, we have a good reason to share this Gingerbread Loaf with you today.

I’ll tell you why.

It took us a full year to finally perfect this recipe. We put a lot of time and ingredients into making this the perfect gingerbread loaf of bread. Both of us, at times, felt like we needed to just give up on this bread. Like when it’s your fifth loaf of the day, you’ve trashed three already, and as you take the bread out of the oven, the unstable middle sinks right down to make a little dip in your bread. Bye bye, perfect gingerbread loaf. But we both also felt like we couldn’t part with the idea of an actual soft, sliceable “gingerbread”. It was too delicious of an idea to give up on.

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Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg to give you that classic holiday flavor.

After ditching recipe after recipe, we dug through all of our old cookbooks to seek out the perfect (or almost perfect, anyway) quick bread loaf to revise into our own Christmas-y version. I couldn’t ever describe how happy I was when mom looked through the oven door and announced, “This looks pretty good!” We had the best gingerbread recipe we could possibly get. And we did it for all of you. 🙂 You are so welcome.

Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg to give you that classic holiday flavor.

This gingerbread loaf is probably going to be one of my favorite holiday breads, just because of all its familiar spices and it smelling just like gingerbread cookies that I love so much. Since I have braces, I won’t be able to eat real gingerbread cookies because they’re just a little too crispy. But I’m okay with that because this is just as good! There is nothing better on a cold winter morning than a warm buttered piece of gingerbread loaf and a hot drink. Like a warm, smooth, spiced cranberry cider…

Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg to give you that classic holiday flavor.

Soft Gingerbread Quick Bread

We’ve posted many quick bread recipes before, but I’m going to remind you again like my mom always reminds me, you cannot stir this too much. I like to use a rubber spatula to scrape and fold the batter together over and over. Then, as soon as it’s blended all the way, you stop mixing immediately. Trust me, the more you make quick bread, the easier it is to remember and the more natural it becomes. I love mixing ingredients together so I was kind of frustrated I couldn’t overmix, but now I don’t really care. If you’re afraid of getting flour chunks in your bread, you can always sift the flour before adding it in. It really works and gets your flour incorporated well.

Enjoy this recipe a lot, and be thankful that you weren’t the one trying to perfect this recipe over the past year!

4.54 from 15 votes
easy gingerbread cake
Print
Gingerbread Loaf
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg. Gingerbread Loaf gives that classic holiday flavor that you love!

Course: Bread
Cuisine: American
Servings: 10 servings
Calories: 264 kcal
Author: Lizzy T
Ingredients
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup butter softened
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup buttermilk*
  • powdered sugar for dusting the top if desired
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside.
  3. In a large mixing 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.
  4. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
  5. Spoon the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 45-50 minutes.
  6. Cool in the pan for 10 minutes.
  7. Remove from the pan and cool.
Recipe Notes

*In place of buttermilk, you place one tablespoon of vinegar in the bottom of a 1 cup measuring cup. Fill the rest of the cup with milk. Allow the mixture to sit for 5 minutes before using.

Nutrition Facts
Gingerbread Loaf
Amount Per Serving
Calories 264
* Percent Daily Values are based on a 2000 calorie diet.
Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg. Gingerbread Loaf gives that classic holiday flavor.
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Comments

    • I cannot WAIT to try your delectable looking recipe during the holidays. I just bought THE cutest ‘Twas the Night Before Christmas cast-aluminum loaf pan from Williams Sonoma, which bakes the cutest scene of Rudolph pulling Santa’s sleigh right into the bread loaf itself. I’m planning to bake several loaves using your recipe & gifting my kids’ teachers at school with them this year. Thanks for taking the painstaking time to perfect this recipe. I’ll have to post pictures or something when I bake them 🙂

      Reply

  7. Hi! I found your blog on the BlogHer facebook group. Looks great. I like how you gave extra tips on mixing the batter. I’ve been incorporation more cooking tips into my food blog as well. Shared and connected with you on social media.

    Reply

  10. Just writing it down makes me want to try a bite! This nice and easy bread will fill my Italian home of American memories……thanks!

    Reply

  11. Has anyone tried making these in canning jars? I want to try that for using as gifts and am wondering if anyone else had success.

    Reply

    • We’ve always made them in clean tin cans after labels removed. Use a little circle of waxed paper in bottom and grease/flour sides .Just watch timing and check with a cake tester stick (toothpicks don’t go far enough to middle usually).

      Reply

  12. This looks great! I am thinking about making tiny loaves (I found a pan that makes like 6 small loaves) for small Christmas gifts this year. do you have any tips on how much batter to make or how long to cook them?

    Reply

    • Emily, I think it’s a great idea! It’s hard to say exactly how much batter you’ll need without knowing how big your mini loaf pans are. I have several different sizes of “mini” loaves. And as for the time, I’d start it out at half of the time the recipes calls for, then check the loaves and add time as needed. They’ll be super cute, though!!

      Reply

  13. Hiya,

    Being in the UK I’m not very used to molasses- are you using dry or liquid molasses in this? Gingerbread is my Mum’s favourite and I would love to make this!

    Reply

  15. Thanks for sharing, Lizzy!
    I’m definitely trying this recipe.
    I wanted to know if you knew the equivalent if I were to use fresh grated ginger (powdered ginger is not that common here in PerĂş) and there’s no baking powder needed right?
    Thanks again!

    Reply

    • I looked this up and I saw one site where it said that 1″ piece of fresh ginger is equal to 1 1/4 teaspoons of powder, but it looks like it varies widely based on where you look. I’ve never baked with fresh ginger, so I can’t say for sure. Sorry!

      Reply

  16. 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!

    Reply

  17. 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

    Reply

    • Hi there! You’re right…the molasses keeps it from getting too fluffy. I’ve changed the wording. I’m glad you enjoyed it!

      Reply

  18. 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.

    Reply

  20. 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! =)

    Reply

  21. 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!

    Reply

  22. 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. I’ve noticed that most gingerbread recipes are just hand mixed. Go ahead and give this one a try.

    Reply

  23. 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!

    Reply

  24. 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

    Reply

    • I’ve not tried it in an 8×8 pan. It would bake fine, I’m just not sure how thick it would be. I think it would end up being a thinner cake. That’s such a great idea though. I love the apple ice cream addition!

      Reply

  26. 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.

    Reply

    • You add the buttermilk alternately with the flour to the sugar/egg mixture, which is stated above. That’s just to cut down on the amount of mixing that you do. I hope you enjoyed it!

      Reply

  27. 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.

    Reply

    • I was excited to make this too. But there is no flavor-it lacks sugar and spice. It is the perfect texture and moistness though

      Reply

      • If you like more spice you could definitely add more ginger or nutmeg. Did you use the powdered sugar on top? I like it best with this. You could also do a powdered sugar glaze if you’d like it more sweet.

        Reply

  28. 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?

    Reply

    • Yes! You can freeze this bread. Wrap it in plastic wrap then put it in a Ziploc bag. When you take it out of the freezer be sure to let it defrost completely before taking it out of the packaging.

      Reply

  30. 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.

    Reply

  31. I plan on making this recipe for Christmas since its looks delicious. I noticed in the picture you used a metal pan-I plan on using a glass pan since it’s all I have. Will this change the baking time?

    Reply

    • I’ve not tried this in a glass pan so I can’t say for sure, but glass does hold heat better than metal. I’ve read that you can reduce the oven temp 25 degrees or possibly bake 10 minutes less.

      Reply

  32. 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!!!

    Reply

  33. I ‘happened” upon this recipe–have made 3 –thus far!-in two weeks–gifts,home, and entertainment. Best Recipe Ever!!
    Thank you:)

    Reply

  34. Made this recently. Not sure if it’s because I’m not American, but it was a bit disappointing. Strong molasses flavour and not gingery enough even though I put in more than the recipe called for. If I made it again, I would use brown sugar, much more ginger and slightly less molasses. Not bad, but not great either.

    Reply

    • I made several mini loaves to give away… but I wouldn’t make it again without modifications. I agree that the molasses flavor was really strong and the “ginger” flavor not prevalent enough. if I make it again, I will use half the molasses and double the ginger plus add cinnamon.

      Reply

  35. I am sooo excited to try your recipe as have not had much success with ginger bread always too solid and dry. Just one question as do not want to go wrong is baking soda the same as baking powder? You do say baking soda but sometimes this means powder! Thank you!

    Reply

  36. I made this today. It is wonderful. The top of the bread sunk in after cooling. Is that normal or did I do something wrong. The taste is great!! My husband and I loved it!!

    Reply

  37. Just made this for Christmas breakfast served with some cream cheese sprinkled with cinnamon – it was amazing, so much flavour and so soft even a couple days later when we polished it off. It’s my mum’s new favourite.
    Thanks for the awesome recipe!

    Reply

  38. Needs more sugar for taste. I make sweet potato bread and the recipe calls for 1 1/2 cups of sugar but I use 1 1/4 cups. Think I’ll use that in the gingerbread.

    Reply

  40. Hello,
    I have two questions: Is this cake freezable so that I can make it ahead of time? Also, what are your thoughts on adding some chocolate chips to the recipe??

    thanks!

    Reply

  42. I made this loaf as a gift for our friends and neighbours this past Christmas. Always a little worried how Pinterest recipes will turn out but it was delicious! Thank you for this recipe. (I added 1/2 tsp of both cinnamon and cloves.)

    Reply

Trackbacks

  4. […] Apple Fritter bread (leave the glaze off), Triple Chocolate Zucchini bread, Lemon Pound cake, and Gingerbread loaf. Some years I mix and match, others I stick with one flavor. Whatever floats your […]

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Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.
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