Julie Clark
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Moist Gingerbread Loaf Recipe
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This gingerbread loaf recipe is a soft, moist molasses quick bread spiced with ginger and nutmeg. No yeast needed. Buttermilk keeps the quick bread tender.
Love traditional gingerbread cookies? This gingerbread loaf has the same flavors, but bakes up soft, sliceable and ready to serve or gift during the holidays.
Quick Look: Gingerbread Loaf
- Flavor: Molasses-forward with warm ginger and nutmeg. The bread itself is lightly sweet, so the powdered sugar top is important.
- Texture: Soft, tender, and moist, similar to gingerbread snack cake
- Method: One 8½x4½ loaf pan, 350°F, 45-50 minutes. It’s done when a toothpick shows only a few moist crumbs and the center reads 200-205°F.
- Skill level: Beginner. No yeast, no rise time.
- Make ahead: The spices deepen overnight, so it’s a great bake-the-day-before loaf.
- Want more spice? Add 1 teaspoon cinnamon and ½ teaspoon allspice.
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jennifer says, “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!!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Michelle says, “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! =)”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Lainey says, “Really excellent recipe; thanks for sharing! I made as directed, except I was looking for a quick bread version reminiscent of my grandma’s molasses cookies, so I subbed the spices from her recipe: (heaping) 1 tsp cinnamon, 1 tsp ginger, and ½ tsp cloves. Otherwise made as directed, and it captured all the essence of her beloved molasses cookies but in a soft and tender quick bread. Amazing.”
What do you need to make gingerbread loaf?
- The baking soda reacts with the buttermilk to give the bread a nice lift.
- The bread is sweetened with a combination of brown sugar and molasses.
- The bread will have the best flavor if you use a regular or light molasses. Blackstrap molasses has a bitter flavor and is very strong.
- Ginger and nutmeg add a holiday warmth. Allspice and cinnamon are great additions if you’d like a stronger flavor.
- A sprinkle of powdered sugar on top gives a festive, snowy look and adds to the sweet flavor.
✨ For full ingredients and amounts for this gingerbread loaf cake, see the recipe card below. ✨
How to Make a Moist Gingerbread Loaf
To prepare: Preheat the oven to 350ºF. For best results, use an electric mixer to mix the wet ingredients, then use a rubber spatula to fold together the gingerbread batter. Spray a loaf pan with cooking spray, then line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, ginger, nutmeg and salt. Set aside.
- In a large 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.
- Add the dry ingredients to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into the prepared pan and bake for 45-50 minutes, until a toothpick in the center comes out with just a few moist crumbs (or the center reads 200-205°F). If the top browns before the middle is set, tent loosely with foil around the 35-minute mark. Pulling it early is the number one reason a gingerbread loaf sinks.
- Allow the bread to cool completely, then dust the top with powdered sugar.
Recipe Variations
One of the joys of baking is making a recipe your own, and this Gingerbread Loaf is no exception.
- Mix in a handful of dried fruit, like cranberries or raisins, for a little extra sweetness and texture.
- Chopped nuts, such as walnuts or pecans, can also add a delightful crunch.
- If you’re a fan of chocolate, try folding in some chocolate chips for a decadent twist. I LOVE chocolate and gingerbread together!
- Orange and gingerbread go well together. Add 2 teaspoons of orange zest.
- Want it like the Starbucks gingerbread loaf version? Spread a cream cheese frosting over the cooled loaf and scatter chopped crystallized ginger on top. A powdered sugar glaze is great, too!
Serving Ideas
This Gingerbread Loaf is perfect on its own, but you can also dress it up a bit.
- Try serving this quick bread recipe warm with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert on Christmas Eve.
- For a morning treat, a slice goes wonderfully with a hot cup of coffee or tea.
- If you’re looking to pair it with a drink for a cozy evening, try a glass of eggnog, spiced cider or a latte.
How long does gingerbread loaf last?
Gingerbread loaf keeps for 2 days at room temperature, 4 days in the fridge, or 2 months in the freezer.
- Counter: Wrap tightly in plastic wrap or store in an airtight container.
- Fridge: Store airtight, then bring slices to room temperature before eating so the crumb softens.
- Freezer: Freeze whole or sliced, wrapped airtight. Thaw on the counter, and dust with powdered sugar after thawing, not before freezing.
Other Gingerbread Recipes
Try our chocolate olive oil loaf cake next.
Moist Gingerbread Loaf
Soft, moist, molasses quick bread is perfectly seasoned with ginger and nutmeg. Gingerbread Loaf gives that classic holiday flavor that you love!
Servings 10 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup light brown sugar packed
- 1/2 cup salted butter room temperature
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- powdered sugar for dusting the top
Instructions
- Preheat the oven to 350ºF. Grease an 8 1/2"x 4 1/2" or 9×5" inch loaf pan with cooking spray. Then line with parchment paper for easy removal.
- In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside. 2 cups all-purpose flour , 1 teaspoon baking soda, 2 teaspoons ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon salt
- In a large 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. ½ cup light brown sugar, ½ cup salted butter, ½ cup unsulphured molasses, 1 teaspoon vanilla extract, 2 large eggs
- Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition. 1 cup buttermilk
- Spoon the batter into the prepared pan and bake for 45-50 minutes. If the bread is getting too brown on top, cover loosely with aluminum foil to finish baking.
- Let the loaf cool in the pan for 10 minutes. Then remove from the pan and cool completely.
- Dust the top with powdered sugar after the bread has completely cooled. The bread is not overly sweet so this sprinkle of powdered sugar is a must! powdered sugar
Video
Notes
- For best results, use a kitchen scale to measure the flour so that you don’t end up with too much flour (which will make the bread dry).
- Fresh nutmeg really elevates the flavor in this bread. To add more flavor, add 1 teaspoon cinnamon and ½ teaspoon allspice.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 294kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 348mg | Potassium: 339mg | Fiber: 1g | Sugar: 25g | Vitamin A: 377IU | Vitamin C: 0.03mg | Calcium: 84mg | Iron: 2mg
Frequently Asked Questions
Why did my gingerbread loaf sink in the middle?
A gingerbread loaf usually sinks because the center was underbaked. Molasses batter is heavy and sets slowly, so the edges look done well before the middle is. Other causes are too much flour or leavening from measuring by cup instead of weight, and opening the oven in the first 30 minutes. A very slight dip in the bread is normal with molasses and baking soda. For a level loaf, bake until the center reads 200-205°F, weigh your flour, and use baking soda that’s less than 6 months old.
Is gingerbread loaf the same as ginger loaf?
They are similar but not the same. An American gingerbread loaf like this one is a molasses and buttermilk quick bread with a soft, cake-like crumb. A British ginger loaf or ginger cake usually uses golden syrup and black treacle, bakes denser and stickier, and often gets better after a few days wrapped up.
Can I bake this as mini loaves or muffins?
Yes. Reader Jennifer bakes it in mini loaf pans with great results. Fill the pans about two-thirds full and start checking mini loaves at 25 minutes and muffins at 18 minutes, using the same toothpick test.
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.
Can I freeze this gingerbread after its baked? Can’t wait to try it!!
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?
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.
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.
I’am very glad to recibe our recipe, I like it very much.Thank You.
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
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!
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.… Read more »
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!
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! =)
Thank you for sharing your recipe 🙂 Made the gingerbread this morning and it was beautiful.
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.
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
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!