gingerbread loaf

Homemade Gingerbread Loaf is soft, moist, and perfectly spiced with your favorite holiday flavors. Pair with your morning coffee, enjoy as dessert, or give as a gift.

Homemade Gingerbread Loaf

unsalted butter (room temperature)

brown sugar

eggs (room temperature)

vanilla extract

molasses

water

all-purpose flour

baking soda

ginger

cinnamon

cloves

salt

Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside. 

In a large bowl, add butter and sugar. With a hand mixer (or stand mixer) on medium speed, mix until fully combined. Add eggs and vanilla, mixing until creamed and fluffy, about a minute. Scrape down the sides of your bowl.

In a separate small bowl, add molasses and hot water. Stir until combined.

In a third bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.

To your butter mixture, add half of your dry ingredients, stirring until mostly incorporated. Then, add half of your molasses mixture, stirring until incorporated. Repeat once more, adding your remaining dry ingredients and molasses mixture. Stir until just combined (make sure not to over-mix, this can cause your bread to turn out dry/dense).

Pour batter into loaf pan. Cover loaf pan loosely with foil (remove foil halfway through baking. This ensures that the top of your bread doesn&#39;t burn.) Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with crumbs).

Transfer loaf pan to a cooling rack and allow to cool completely before removing from pan and slicing.

Optionally, dust with confectioner&#39;s sugar or serve with a dollop of whipped cream. 

https://embed.mediavine.com/videos/ue9lql0dsipyrie6sc2n

The spicy homemade Gingerbread Loaf made with ginger, cinnamon, allspice, cloves and molasses is such a lovely treat to enjoy with coffee or tea. Drizzle with a simple vanilla glaze for a festive treat that tastes just like the holidays.

sugar

allspice

(8 tablespoons) unsalted butter, melted

eggs

buttermilk

confectioners' sugar

milk (more, as needed)

Adjust rack to middle of oven. Preheat oven...

Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-inch loaf pan.

In a large mixing bowl, whisk together flour,...

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.

In a separate medium mixing bowl or large...

In a separate medium mixing bowl or large measuring cup, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.)

Stir wet mixture into the dry ingredients until...

Stir wet mixture into the dry ingredients until combined. Do not over mix.

Pour batter into prepared pan, and bake until...

Pour batter into prepared pan, and bake until a toothpick or cake tester inserted into center of the cake comes out clean, about 50-55 minutes. The cake will just begin to pull away from the sides of the pan. Allow cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.

Mix all ingredients together until smooth. Add more...

Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

Spiced Gingerbread Loaf is full of robust molasses flavor, cinnamon, cloves, and topped with orange icing.

Spiced Gingerbread Loaf

(250 grams) all-purpose flour (spoon & leveled)

pepper

(180 milliliters) unsulphured or dark molasses

(180 milliliters) hot water (about 100°F (38°C))

(115 grams; 1 stick) unsalted butter, softened to room temperature

(67 grams) packed light or dark brown sugar

large egg,

(120 grams) confectioners’ sugar, sifted

orange juice

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9&#215;5-inch loaf pan. Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.

Pour batter into prepared pan. Bake for around 50-60 minutes or until the gingerbread loaf is baked through. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.

Make the icing

 Whisk the confectioners&#8217; sugar and orange juice together. Drizzle over cooled loaf.

Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two!

This loaf is SO GOOD, serious keeper. Tons of spicy flavor, really tastes like gingery gingerbread, is super moist but slices perfectly. I used Grandma's molasses and my loaves turned out pretty dark, to my eye. I didn't want the cinnamon flavor to come through too dominant, so I actually reduced the cinnamon to 1tsp and upped the ginger to 2tsp. I am not sure if this even made a difference, but the flavors were absolutely spot on IMO. It doesn't rise as much as some other breads but matches the pictures Sally has on the site so I figure that's just how it is. The first time I baked one I was worried because there was a definite dip along the middle but in the last 15 minutes of baking the middle rose up and was perfect. I made 4 of them so far over the holidays and it's a very reliable recipe. Sometimes I have put the zest of an orange in the batter and sometimes I've left it out. It's great either way but if you have an orange to "waste" it's an amazing addition. You will not taste the orange, it's just like adding another spice.

Sally, what do you think about using buttermilk instead of the water? Unnecessary?

Hi Sally, I only added almond slivers to the recipe, but I did change the icing for this loaf to your  pumpkin cake icing - cream cheese frosting:
 Together the bitter sweet taste was amazing. Thank you for these recipes

This is amazing! I made it yesterday and put it into mini loaves. With the orange glaze on top, it just brings it to a new level. The moment it hit my tongue I knew it was going to be delicious. I followed the recipe exactly and it was absolutely PERFECT!!

Absolutely wonderful! So moist and flavorful. I added sliced almonds to the top before baking, which added some nice texture. I will be making this again!

Hi Sally. I love your recipes. I'm very new to baking and was wondering, what is the best thing to use to grease a loaf pan? I have heard, butter, vegetable oil, and shortening all work. Is one better than the other? 
Thanks

Sally does give us wonderful recipes doesn't she. I have not had one fail me yet. Regarding your question, I have used all of them in my lifetime and I agree with Sally about the spray because it is light and it is easy. Butter is good too and will add a little flavor as well. Parchment paper makes it even easier and you don't have to use anything.

Lovely gingerbread loaf!! Made this for dinner with friends. I skipped the icing but served it warm with ice cream and it was a hit!

Another great recipe! I made this for a group and was thankful many people missed it so I could bring home the leftovers! It's even better on day 2 and was extra moist. I do prefer the lemon glaze from the gingerbread muffins recipe but the orange was very good, too. So easy to make!

Absolutely delicious! Served with whipped cream and peppermint sprinkles. Looking forward to leftovers after reading the flavor gets even better after a few days.

Perfect loaf for the “not so sweet” crowd. I enjoy how the flavors come through and are not overpowered by sugar. My family enjoyed without the glaze but you certainly can satisfy the “sweet tooth” crowd with a yummy glaze.

This Gingerbead Loaf is ultra moist, light, and bursting with holiday spices and molasses flavor. It&#x27;s topped with a delicious cinnamon glaze for a finishing touch.

Gingerbread Loaf

nutmeg

brown sugar (packed)

molasses (not blackstrap)

heavy whipping cream

Preheat oven to 350 degrees. Spray an 8x4 loaf pan with nonstick baking spray.

In a large bowl, sift the flour, baking soda, ginger, nutmeg, cinnamon, and salt together. Set aside.

In a separate bowl, add the butter and brown sugar. Beat with on medium with a hand mixer until well combined.

Add the eggs and vanilla. Continue to beat until the eggs are incorporated.

In a small bowl, add the molasses and hot water. Stir with a spoon until combined.

Pour the molasses mixture into the bowl with the butter. Beat until combined.

Slowly beat the dry ingredients into the wet ingredients. Mix until the batter is formed, don’t over mix.

Pour the batter into the prepared baking pan and bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Cool for 10 minutes and then turn out onto a cooling rack; allow for the loaf to completely cool before icing.

Cake

Once the bread is cooled completely, add the powdered sugar, heavy cream, and cinnamon in a medium bowl. Whisk until the icing is smooth. If the icing is too thick, add a little more cream until the desired consistency has been reached.

Drizzle the icing on the cooled bread with a spoon. Let the icing set up for about 20 minutes before slicing. Slice and enjoy!

Icing

This Gingerbread Loaf is a spiced ginger loaf topped with cream cheese icing and makes a perfect treat for Christmas entertaining and gift giving.

Gingerbread Loaf With Cream Cheese Icing

unsalted butter (at room temperature)

egg (at room temperature)

dark molasses

water (from tap)

cream cheese

lemon juice (freshly squeezed)

red Candy Melts

green Candy Melts

Preheat your oven to 325 F degrees. Coat a 9x5-inch loaf pan with cooking or baking spray. Set aside.

In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.

In the bowl of your mixer, add the butter and brown sugar, and beat on high speed using your paddle attachment, for about 1 minute. Add the egg and vanilla extract and beat together for another 30 seconds or until well blended, scrape down the sides of the bowl as necessary.

Meanwhile in another smaller bowl whisk together the molasses with the hot water.

Add a third of the flour mixture and beat on low until well incorporated, then 1/3 of the molasses/water and continue beating. Repeat this a couple more times, alternating between flour and molasses mixture. Please note that the batter will be quite thin.

Pour the batter into the prepared loaf pan and bake for about 50 minutes or until baked through. To test if the loaf is baked through, insert a toothpick in the center of the loaf, and if it comes out clean, it is done.

Allow the bread to cool until it comes to room temperature in the pan, before removing it from the pan.

To make the icing, add the powdered sugar, cream cheese, vanilla extract and lemon juice to the bowl of your mixer and beat on high using the whisk attachment until smooth. Spread the icing over the loaf, the icing should be quite thick, so it should be easy to spread.

Melt the the red and green candy melts, if using, in the microwave. I usually microwave them for 1 min, stir then microwave for another 30 seconds and they should be melted. Drizzle the chocolate using a teaspoon over the gingerbread loaf.

Cut into slices and serve.

Use up your frozen bananas in a decadent banana gingerbread loaf for a new delicious twist on the old classic!

Banana Gingerbread Loaf

butter

bananas around 6-7 medium banana's

molasses (cooking molasses

flour

baking powder

Pre-heat your oven to 350 degrees F.

Grease and flour two loaf pans.

Beat the butter and sugar until light and fluffy.

Beat in the eggs until combined.

Mix in the banana and molasses until completely combined.

In a separate bowl, whisk together the dry ingredients.

Mix the dry ingredients into the wet mixture until completely mixed in.

Divide the batter between the loaf pans and bake for 50-60 minutes, until a cake tester inserted comes out clean.

Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.

Store wrapped up and enjoy!

A mild, sweet gingerbread-flavored artisan sourdough loaf that is perfect for the holiday season. Pair with some butter or enjoy with your breakfast, this is the perfect winter loaf with sweet spices and made with natural yeast.

Gingerbread Sourdough Artisan Loaf

ripe sourdough starter (about 2 Tablespoons)

bread flour (about 1/4 cup)

water (about 2 Tablespoons)

ripe/bubbly/peaked levain (scant 1/2 cup, see recipe notes)

molasses (see recipe note, scant 1/3 cup)

brown sugar (light or dark, about 1/4 cup)

ground ginger (about 1 Tablespoon)

bread flour (about 3 1/2 cups)

salt ((added

cinnamon (during shaping)

Levain: Make levain by mixing together ripe sourdough starter, flour and water. Set aside for 3-4 hours at 78 degrees F.

Mix Dough: Once the levain is ripe/bubbly/doubled in size, mix together the ripe levain, 290 grams of water, molasses, brown sugar, ground ginger and bread flour. Let rest for 30 minutes.

Add Salt and Reserved Water: After 30 minutes, add in the 10 grams reserved water and 10 grams of salt. Pinch chunks of dough and reincorporate them together gently. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough until all the ingredients are mixed and the dough is smooth, about 3-5 minutes. Transfer the dough to a plastic container or a glass bowl if desired.

Stretch and Folds: Perform 3 sets of stretch and folds every half hour for the first 1.5 hours.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside.

Repeat the stretch and folds every 30 minutes for three times total.

Rest: After your third set of stretch and folds, cover the dough and let rest/rise for about 1.5-2 hours at 78-80ºF until showing signs of readiness to shape. The dough will have risen about 30-40%, have some scattered bubbles around the edges and be doming and pulling away from the sides of the bowl.Sometimes the ginger in this recipe will slow down the fermentation. In that case, the dough may not be ready in 1.5-2 hours at 78-80ºF. Give it more time and watch for the signs of rising before laminating and shaping the dough.

Prepare a banneton: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl and liberally flour.

Lamination &amp; Shaping: On a clean counter top, stretch the dough as thin as you can without tearing it. See post for pictures and description. When the dough is fully stretched, lightly sprinkle ground cinnamon over the dough. Fold the dough up and sprinkle a little ground cinnamon as you fold the dough up into a round or oval package. Place into the lined banneton.

Cold Bulk Fermentation: Cover the dough and store in the refrigerator overnight or for up to 18-20 hours. Alternatively you can let your dough rise outside the fridge for another 3-4 hours and then bake your loaf the same day. If you choose this method, stick your banneton or bowl of dough in the fridge or freezer to chill it for a few minutes before scoring. This dough really benefits from the cold because it tends to be a little more sticky.

Day 1: Levain/Mix/Bulk Fermentation/Shape/Cold Bulk Fermentation

Pre-heat the Oven: Put a Dutch oven (top and all) into the oven and preheat to 500 degrees. Allow the Dutch oven to heat for about 30 minutes at 500 degrees.

Once preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the plastic wrap (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.

Scoring: Smooth the flour over the top of the dough (add a little extra for more contrast if desired) or leave the flour off completely for no contrast. Use a bread lame or very sharp knife to score the dough.

Bake: Carefully remove the Dutch oven from the 500 degree oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the hot Dutch oven. Put your hot pads back on before you pick up the lid of the Dutch oven and place it on top of the bread. Put the whole Dutch oven back into your oven. Lower the temperature to 450 degrees and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is fully baked. Note: If your oven runs hot or you are using a dark cast iron pot, there&#39;s a tendency for the loaf to burn. Make sure to put a sheet pan on the rack underneath the pot to deflect the heat and decrease the temperature to 425 degrees F instead of 450.

Let cool completely and enjoy!

Day 2: Bake

I made this last night and baked this afternoon and I’m blown away with how beautiful it turned out and OH MY YUM 😋!!!

This bread was so good with a shmear of cream cheese for breakfast. It tasted like a gingerbread bagel. I mistakenly added the cinnamon to the dough when I made it instead of later and it took a really long time to rise so I’ll do that differently next time. I’ll make this again!

Delicious ginger snap flavor. A must for the holidays. I will be making this all year long as I love the flavor. I had to bake at 425° as I have a heavy cast iron Dutch oven.

If baking before Christmas, can you freeze the baked loaf and take it out to defrost when ready to eat Christmas morning?

This bread turned out so amazingly delicious! I did deviate slightly by adding a splash of vanilla, 1 gram cloves and 1 gram cinnamon into the dough with the ginger. It did take a bit longer to bulk ferment but it still came out fantastic! Definitely a do again recipe

I should have gone through more reviews before making this bread to discover that I should reduce the water if using AP flour instead of bread flour because whew! It was impossible to manage. It was a wet sticky blob. BUT, it actually turned out ok and really yummy!! 
I am making my second batch now. Going to try adding a little more brown sugar with the cinnamon at the end and make it a little extra sweet to give it a cinnamon loaf kind of vibe. Thanks f

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The most viewed gingerbread loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine