There’s something magical about the scent of gingerbread wafting through the house during the holidays. It’s like a warm hug from the past, bringing back memories of baking with my mom, flour dusting every surface, and the smell of molasses and spices filling the air. This gingerbread loaf is my go-to recipe for capturing that cozy, nostalgic feeling. It’s moist, rich, and perfectly spiced, with just the right balance of ginger, cinnamon, and cloves. Whether you’re serving it for breakfast, dessert, or a mid-afternoon snack, this loaf is a holiday treat that feels like home. Trust me, one slice won’t be enough!
Why You’ll Love This Gingerbread Loaf
- Festive and cozy: The warm blend of ginger, cinnamon, and cloves feels like the holidays in every bite.
- Super easy: No fancy techniques—just mix, bake, and enjoy. Perfect for beginner bakers!
- Moist texture: The molasses and hot water keep it tender and rich, never dry.
Moist and Flavorful Every Time
This gingerbread loaf is a flavor explosion! The molasses brings deep, caramel-like sweetness, while the spices create that signature warmth we all crave. And don’t worry—it’s foolproof. Even if you’re not a confident baker, this recipe delivers perfect results every time. Seriously, it’s like a cozy holiday hug in loaf form!
Gingerbread Loaf Ingredients
Here’s what you’ll need for this cozy, spiced loaf:
- 2 cups all-purpose flour (spooned and leveled, not packed)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 cup hot water (near-boiling, but not boiling)
Ingredient Notes & Substitutions
No molasses? Use dark corn syrup or honey for a similar sweetness, though the flavor will be slightly different. If you’re out of unsalted butter, salted works—just skip the extra salt. For a bolder spice kick, bump up the ginger to 2 tsp. And please, don’t overpack the flour—spoon it into the measuring cup and level it off. Trust me, it makes all the difference in keeping the loaf tender, not dense!
How to Make Gingerbread Loaf
This gingerbread loaf is so simple to make, but there are a few key steps to ensure it turns out perfect every time. Follow along, and you’ll have a fragrant, spiced loaf ready in no time!
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Be precise with those spices—they’re the heart of this loaf! I always give them a quick sniff to make sure they’re fresh. Trust me, it makes a difference.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer. You’ll know it’s ready when the mixture looks pale and creamy, almost like whipped frosting. Then, add the egg and molasses, mixing until smooth. The molasses will give the batter that deep, rich color we all love.
Step 3: Combine and Bake
Now, alternate adding the dry ingredients and hot water to the butter mixture. Start and end with the dry ingredients, mixing just until combined after each addition. Overmixing can make the loaf tough, so go easy! Pour the batter into the prepared pan and bake on the middle oven rack for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The hardest part? Waiting to slice it!
Pro Tips for the Best Gingerbread Loaf
- Grease that pan well: I swear by buttering AND flouring the loaf pan—it prevents sticking every time. Or use parchment paper with a little overhang for easy lifting.
- Let it cool properly: Resist cutting into it right away! Waiting 10 minutes in the pan and then cooling completely on a rack keeps the texture perfect.
- Store it right: Wrap cooled loaf tightly in plastic or keep in an airtight container. It stays moist for days (if it lasts that long!).
- Flavor boost: For extra spice, brush the warm loaf with a simple syrup made from equal parts water and sugar with a pinch of cinnamon.
Serving and Storing Gingerbread Loaf
This gingerbread loaf is delicious all on its own, but oh my goodness – wait until you try it warm with a smear of cream cheese frosting or a pat of salted butter melting into the slices! For the ultimate cozy moment, pair it with a steaming mug of chai tea or spiced apple cider. Leftovers (if you have any!) keep beautifully in an airtight container for up to 5 days. Want to revive that just-baked warmth? Pop a slice in the microwave for 10 seconds – it’s like magic!
Gingerbread Loaf Nutritional Information
Just so you know, these numbers are estimates—but here’s the scoop per slice: about 220 calories, 35g carbs (including 18g sugar), and 3g protein. It’s got 8g fat (5g saturated), 1g fiber, and 210mg sodium. Not too shabby for a holiday treat! Remember, actual values may vary based on exact ingredients used.
Gingerbread Loaf FAQs
Can I freeze this gingerbread loaf? Absolutely! Wrap the cooled loaf tightly in plastic wrap, then aluminum foil. It’ll keep beautifully for up to 3 months. Thaw overnight at room temperature when you’re ready to enjoy that spiced goodness again.
Why do we use hot water in the batter? The hot water helps dissolve the molasses and sugar completely, creating a smoother batter. It also activates the baking soda for better rise. Just make sure it’s hot but not boiling – we’re baking, not making tea!
Can I double the recipe? You bet! This gingerbread loaf doubles perfectly for a 9×13-inch pan or two standard loaf pans. Just increase the bake time by 5-10 minutes and keep an eye on that toothpick test. More gingerbread = more happiness!
Final Thoughts
I hope this gingerbread loaf becomes a holiday favorite in your home too! If you try it, I’d love to hear how it turns out—leave a rating or share your baking adventures. Happy holidays and happy baking! You can find more recent posts here.
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Irresistible 50-Minute Gingerbread Loaf Recipe for Cozy Holidays
- Total Time: 70 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Diet: Vegetarian
Description
A spiced gingerbread loaf with a moist texture and rich flavor, perfect for the holiday season.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, beat butter and sugar until light and fluffy. Add the egg and molasses, mixing well.
- Alternately add the dry ingredients and hot water to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- For extra flavor, add 1/2 cup chopped crystallized ginger to the batter.
- Serve warm with butter or cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
