Homemade Gingerbread Loaf Recipe
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The spicy homemade Gingerbread Loaf made with ginger, cinnamon, allspice, cloves and molasses is such a lovely treat to enjoy with coffee or tea. If you wish, drizzle with a simple vanilla glaze for a festive treat that tastes just like the holidays.
Each year when the holidays roll around I can’t seem to satisfy my gingerbread cravings. And each year when the holidays roll around and I can’t seem to satisfy my gingerbread cravings, I wonder why gingerbread is only enjoyed during the holiday season? Why not all year long? Who makes these rules anyway? I’m all about breaking the rules and chains that hold us back so I vote for gingerbread all throughout the year! Who is with me?!?
Regardless of when you choose to enjoy gingerbread, do try this Gingerbread Loaf recipe soon. The aromas this warm spicy treat fills your home with is enough reason to bake a loaf or two. Make one for your home and another to share.
This spice-filled loaf is simple to prepare. The batter comes together quite easily. Begin by whisking all of the dry ingredients together. Separately, beat together melted butter, molasses, eggs, buttermilk and vanilla extract until combined. Add wet ingredients to dry ingredients and stir until just combined, being careful to not over mix batter. Pour batter into prepared a 9×5 inch loaf pan and bake until done. It takes about 50 minutes or so to bake. Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling before serving (if you can wait that long!).
The Vanilla Glaze Drizzle is optional. Honestly, I really prefer this gingerbread loaf without the glaze. Gingerbread is so flavorful and sweet enough all by itself. The glaze does add a pretty touch for holiday celebrations and is super quick to make and drizzle over the loaf once it has cooled.
I think you’ll really enjoy this Gingerbread Loaf. My recommendation? Cozy up with a slice of this gingerbread and a warm cup of tea while watching your favorite Hallmark movie for the perfect holiday break. It doesn’t get much better than that.
Check out these other holiday treats:
Homemade Gingerbread Loaf Recipe
Homemade Gingerbread Loaf
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.
Ingredients
For gingerbread loaf:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 3/4 cup molasses
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For vanilla glaze drizzle:*
- 1 cup confectioners' sugar
- 1 tablespoon milk (more, as needed)
- 2 teaspoons vanilla extract
Instructions
For gingerbread loaf:
- 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, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.
- 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 combined. Do not over mix.
- 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.
For vanilla glaze drizzle:
- Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.
Notes
*Vanilla glaze is optional.
Just made the gingerbread – best ever ever – better than any Grandmother, etc. and served my pears poached in red wine – oh what fun! Thank you so much!
Do you think the sugar could be increased with no ill effect?
Depending on the amount, more sugar may change the texture of the cake.
I’ve been baking for years and this Loaf is one of the finest I’ve ever tasted!!!!!
Oh, thank you so much, Vance!
I made this right after Christmas it was yummy! when I make recipes I give it 1 to 5 star rating, this way I know how well people liked it – this is 4.5 rating for me maybe even 5 star. Thank you for such a good recipe.
Is that mint and cranberry on top?
Yes it is.
I just made this, it smells yummy! I was wondering how you got your drizzle so white? Once I added the vanilla, it was a caramel color. I used pure, dark vanilla from Mexico.
It is a little tan but once cooled was a bit whiter.
I wonder if it would stay white if using the clear extract like from Wilton? Or use lemon extract? Might give it a nice zing
Thank you for another delicious recipe!
Best regards,
guy
Hi, this looks so good! Have you tried doubling this recipe before? I’d like to make a few loaves and save time. What do you think?
I have doubled it before. Happy baking!
I’m going to try adding chopped candies ginger I get at Sprouts to add into the mixture….
Hi Amy, all your recipes are awesome. Thanks for sharing some of them I tried. Please keep posting.
very cool recipe, thank you so much for sharing. i will try this.
looks so nice and delicious, thanks for sharing.
For a “whiter” look to your frosting, might suggest using clear vanilla. I purchased a bottle of Watkins clear vanilla at Menard’s . It lasts a long time and should cost approximately $9.00 a bottle!
Has anyone tried this with almond flour or a gluten free flour yet? Anxious to know.
I think gingerbread deserve to be the symbol of the Christmas holiday! Always simple and easy to make with kids. Thanks alot for sharing!
Amy,
If I want to make the icing lemony would I use ur icing recipe and add some fresh squeezed lemon instead of or in addition to the vanilla extract? If not, what should I do? Please indicate measurements.
Thanks Amy
I would add a little fresh squeezed lemon juice at a time to taste. You may have to add more confectioners’ sugar to thicken up since you’re adding more liquid.
Yum! Tender crumb and perfectly spiced, I didn’t even bother with the glaze. Thanks for the recipe!
It looks delicious. I’m planning on making this gingerbread but was wondering if I can put the batter into a small square cake pan and make it as a cake instead of a loaf?
Sure, but you will have to adjust the cook time accordingly, bake until done. It should bake much quicker.
What is the best way to store this bread?
I keep it covered with plastic wrap until gone, which isn’t very long.
Just made this in three small loaf pans for gifts. It’s delicious, although I did amp up the spices a bit. Moist, great texture. Smells amazing, too!