Julie Clark
Updated:
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.
How well does this work as a mini loaf? Also have you ever made French toast out of this bread the next day? Banana bread French toast is fantastic I imagine this would be great.
I wish I would have read some of the comments before making. While my loaf was moist, it lacked serious flavor, and that was despite me adding 1/2 tsp Allspice, 1/4 tsp Cloves and a dash of cinnamon. I like lower sugar recipes, but this bread is not sweet and lacks flavor. It needs more sugar, maybe 1/2 cup instead of 1/4, and a lot more spice to be gingerbread.
Hi, can I use Blackstrap Molasses?
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.)
Have you tried freezing the baked bread? Just wondering, because I would love to do quite a few for gifts.
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!
Very moist & flavorful! My Christmas favorite of breads!
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.
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!
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!!
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!
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.
I ‘happened” upon this recipe–have made 3 –thus far!-in two weeks–gifts,home, and entertainment. Best Recipe Ever!!
Thank you:)
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!!!
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?