Julie Clark
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Gingerbread Loaf
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Enjoy the holiday season with our old-fashioned Gingerbread Loaf recipe. Rich in classic gingerbread flavors, this moist, easy-to-make molasses quick bread is perfect for Christmas gatherings or as a special homemade gift.
As the holiday season rolls around, the aroma of gingerbread starts to fill the air. Our Gingerbread Loaf recipe brings all the nostalgic flavors of traditional gingerbread cookies into a soft, moist loaf that’s just right for your holiday table.
With a perfect blend of ginger, nutmeg, and molasses, this holiday bread is a Christmas recipe that’s sure to outshine even the popular Starbucks gingerbread loaf. Ideal for breakfast, brunch, or as a thoughtful homemade gift, this gingerbread loaf will become a holiday favorite in your home.
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.”
About this moist Gingerbread Loaf Recipe:
- Flavor: I like the molasses and gingerbread flavor to shine through in this gingerbread recipe. Many readers like more flavor so double the spices, but I make our loaf as the recipe is written.
- Texture: This gingerbread cake is soft and tender. It is moist thanks to the buttermilk, butter and eggs.
- Method: Bake in an 8 1/2″x4 1/2″ loaf pan. You’ll need about an hour for the bread to bake.
Ingredients
- 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.
- A sprinkle of powdered sugar on top gives a festive, snowy look.
How to Make 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 mixing bowl, thoroughly stir 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 flour mixture 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. If the bread is getting too brown on top, cover loosely with aluminum foil to finish baking.
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!
- For an extra festive touch, consider adding a simple powdered sugar glaze (orange glaze would go well) or cream cheese frosting on top.
Serving Ideas
This Gingerbread Loaf is perfect on its own, but you can also dress it up a bit.
- Try serving it 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.
Storage Instructions
- Room temperature: Store in an airtight container (or wrapped in plastic wrap) on the counter for up to 48 hours.
- Refrigerator: Store this loaf cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before eating.
- Freezer: Freeze the bread whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.
You may also love our chewy molasses cookies.
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 240 grams
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar packed
- 1/2 cup salted butter softened
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- powdered sugar for dusting the top if desired
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.
- 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 flour mixture 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. 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.
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.
- 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
Taste was great but mine was doughy throughout the middle. Could be my oven wasn’t hot enough somehow. I double checked the recipe thinking maybe I had added an extra egg or something. I only baked for 45 minutes but am trying again baking for 55 and adding a little extra flour. The dough seemed a little more liquid than I expected. I’m out of nutmeg so I used a teaspoon of cinnamon and 1/2 tsp. ground cloves instead and I thought it was the right amount of spice and sweet.
Seriously delicious flavor. Very moist and not very sweet which is to our liking. Only problem was that I made two smaller loaves and they both sunk a lot in the middle even though the texture of the crumb was uniform throughout. It tasted so good I tried it again and had the same result.
I wrapped the loaf tightly and waited patiently for 3 days before tasting. How delicious! I did make a few additions: ground pepper and cardamom. Do you have a “shelf life”/time limit for keeping, as I’m thinking they will make great Christmas gifts .
Absolutely delicious recipe! I up the spices a bit and add some cinnamon, clove and allspice as well! Was thinking of using this as a base for like a fruit cake, do you think it can handle the addition of a lot of dried fruits?
Hi, thanks for the recipe. It tastes great however, I am not sure if I needed to bake it for longer but it seemed quite dense and stodgy. Any suggestions? Thanks
Hi Lizzy! I made the bread and it was delicious! I just made the nutmeg 1tsp instead of 3/4 tsp, added 1 tsp of cinnamon and 1 tbsp of vegetable oil. It was soft and moist but on the second day the bread dried out. I baked it for 35 mins so I know it’s not because of overbaking. Do you think I can increase the buttermilk to 1.5 cups instead of just one? Or maybe add half a cup of warm water?
This is the exact recipe handed down from my heart grandmother
When you said “you cannot stir this too much “ I thought it required a lot of stirring, that you can’t possibly over mix it. I live at high altitude and couldn’t figure out why it came out so flat… just realized I definitely over mixed! Just thought I’d let you know the wording was a little confusing
Wow, I followed the recipe exactly and there is basically no flavor to this. Not sweet enough and no spice or molasses flavor. So I wasted the ingredients and wasted an hour waiting for flavorless bread. I don’t usually comment like this but it seems I should have read the comments before I began so I could change the recipe completely or pick a different recipe. Sorry. . . Lesson learned
Hi, what kind of ginger? The spice or fresh grated?
Very moist, but too much spice for me. I will modify next time. Less ginger next time. I will add brown sugar and honey next time.
Delicious. Read the comments and increased the 1/4 C sugar to 1/2 C br sugar. Used generous measurements for spices plus added pumpkin pie spice.
Topped the loaf before baking with a sprinkle of coarse turbinado sugar.
Tasted great and easy to make. I did use brown sugar instead of regular sugar.
Really like this recipe although I altered it slightly. I increased the brown sugar to a half cup instead of a fourth and added additional spices.
LOVE THE HOW YOU MAKE IT VERY WONDERFUL THANK YOU VICKIE BUCKNER
I made this recipe to give away at Christmas. Be sure to cream to sugar and butter together, or you are a loaf will fall. I accidentally put the sugar in with the dry mixture the first time around. Despite the molasses, the bread is not very sweet. If you are wanting a sweet bread, add more sugar. I personally liked it the way that it was! It was delicious and not overly spicy.