Full of bold, warm spices and rich molasses flavor
Moist and tender crumb that stays fresh for days
Simple to make with everyday pantry ingredients
Perfect for holidays, brunches, or snack time
Makes your kitchen smell amazing while it bakes
Easily customizable with nuts, glaze, or dried fruit
Freezes well for make-ahead convenience
No mixer required—just bowls and a whisk
Great for gifting or serving at gatherings
Delicious on its own or with a smear of butter
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda ground ginger ground cinnamon ground cloves nutmeg salt unsalted butter (melted) brown sugar molasses eggs milk or buttermilk vanilla extract (optional)
Directions
Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and all the spices.
In a large bowl, whisk together melted butter, brown sugar, molasses, eggs, milk, and vanilla (if using) until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve plain or with your favorite toppings.
Servings and timing
Makes 1 loaf (about 8–10 slices) Prep time: 15 minutes Cook time: 55 minutes Total time: 1 hour 10 minutes
Variations
Glazed Gingerbread: Drizzle with a vanilla or lemon glaze after cooling.
Citrus Twist: Add orange zest to the batter for a fresh, citrusy note.
Add-ins: Stir in chopped nuts, dried cranberries, or chocolate chips.
Vegan Version: Use plant-based milk, flax eggs, and vegan butter.
Mini Loaves: Divide into mini loaf pans and reduce baking time accordingly.
Spicier Loaf: Increase ginger or add a pinch of black pepper for a bolder flavor.
Storage/Reheating
Store the cooled loaf in an airtight container at room temperature for up to 4 days. Refrigerate for up to 1 week for extended freshness. To freeze, wrap tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Reheat slices in the microwave for 10–15 seconds or toast lightly before serving.
FAQs
Can I use blackstrap molasses?
Blackstrap molasses is more bitter and less sweet than regular molasses. Use mild or unsulphured molasses for best results.
Why is my gingerbread loaf dry?
Overbaking or too much flour can cause dryness. Make sure to measure carefully and bake just until a toothpick comes out clean.
Can I make this loaf ahead of time?
Yes, the flavor actually improves after a day. Bake it a day ahead and store covered.
What can I substitute for molasses?
You can use dark corn syrup, maple syrup, or honey, but the flavor will be different and less intense.
Can I add a glaze or frosting?
Yes, a simple vanilla glaze, lemon icing, or even cream cheese frosting works wonderfully.
Can I make muffins with this batter?
Yes, divide the batter into muffin tins and reduce the baking time to 18–22 minutes.
How do I know when it’s done baking?
Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready.
Can I use whole wheat flour?
You can replace up to half the flour with whole wheat, but the loaf will be denser.
Is this recipe spicy?
The loaf is warmly spiced but not overly spicy. You can adjust the spice levels to your liking.
What’s the best way to serve it?
Delicious warm with butter, cream cheese, or a dusting of powdered sugar. Also great with coffee or tea.
Conclusion
Spiced Gingerbread Loaf is the perfect holiday bake—warm, fragrant, and comforting with every slice. Whether you enjoy it fresh from the oven or a day later when the flavors have deepened, this simple loaf brings a touch of seasonal magic to your table. Make it once, and it’ll become a cozy favorite year after year.
Spiced Gingerbread Loaf is a moist, warmly spiced quick bread made with molasses, brown sugar, and a cozy blend of ginger, cinnamon, and cloves. Easy to prepare and perfect for the holidays, it’s ideal for breakfast, snacking, or gifting.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2/3 cup molasses
2 large eggs
3/4 cup milk or buttermilk
1 tsp vanilla extract (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In a large bowl, whisk together melted butter, brown sugar, molasses, eggs, milk, and vanilla extract (if using) until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve plain, or with butter or a glaze if desired.
Notes
For a citrus twist, add 1 tbsp orange zest to the batter.Top with a vanilla or lemon glaze for extra sweetness.Fold in 1/2 cup chopped nuts or dried cranberries for texture.Use flax eggs and plant-based milk for a vegan version.Flavor improves on the second day—great make-ahead option.
