Master the art of baking a delicious gingerbread loaf full of the flavors of the holiday season with this easy quick bread recipe. Moist, flavorful, and sure to be a hit at any holiday gathering!
For the last 10 years, I’ve worked on a gingerbread loaf recipe, and I’ve hated all of them. This recipe is the first that’s actually moist and dense while still full of flavor and bounce. It is pure gingerbread heaven!
And I am an expert on gingerbread heaven, believe it or not! Have you tried our soft and chewy gingerbread man cookie recipe? That, my friends, is gingerbread heaven, and this molasses quick bread is like those gingerbread cookies but in loaf form. Perfect for breakfast, brunch, dessert or snack!
Ingredients for the Perfect Gingerbread Loaf
Here is a quick overview of all the ingredients you will need to make this rich gingerbread loa cakef. It is the perfect mix of those bold holiday spices in a moist delicious bread.
- Dry Ingredients: All-Purpose Flour, Baking Soda, Nutmeg, Ground Ginger, Ground Cinnamon, Ground Cloves, Allspice and Salt
- Wet Ingredients: Sugar, Brown Sugar, Vegetable Oil, Apple Butter, Molasses, Vanilla Extract, Eggs and Buttermilk
- Powdered Sugar: gives it a beautiful festive snowy appearance
The measurements for each ingredient can be found in the recipe at the end of the post.
How to Make a Gingerbread Loaf
We are going to follow the typical baking steps for making a quick bread recipe. Dry ingredients, wet ingredients, combine and bake! Here are those steps a little more detail:
- Prep: Preheat the oven to 350 degrees F and grease a bread loaf pan.
- Whisk: Combine all the dry ingredients together and whisk to combine.
- Cream: Add the sugars, oil and apple butter to a large bowl and cream together until well combined. Then add the molasses and vanilla and mix well. Finally add the eggs one at a time, mixing until incorporated each time.
- Combine: Add the flour mixture to the wet ingredients mixture and stir until a few flour streaks remain.
- Fold: Fold in the buttermilk.
- Bake: Pour the batter into the prepared bread pan and bake for 50-60 minutes.
- Cool: Once baked, let it cool in the pan for 10 minutes then remove from the pan and cool completely on a wire cooling rack.
- Dust: Sprinkle powdered sugar over the top once it has cooled completely.
The entire recipe can be found in the recipe card down below so keep scrolling for all the details. You can also print or save the recipe there.
Tips for Baking Gingerbread Loaf
If you want more flavor, you can one and a half (or even double) the spices. Though I would recommend making the recipe as written and giving the batter a little taste test before increasing the spices.
When it comes to combining the wet and dry ingredients, I find that alternating between dry ingredients and the buttermilk increases the possibility of over-mixing. Instead, I stir everything until streaks of flour remain and then pour in the buttermilk and fold to combine.
Once the loaf is in the oven, sit back and enjoy the smell of the holidays as they fill your home! It is my favorite part of holiday baking!
Why Use Buttermilk in Baking?
I love using buttermilk in baking and cooking! Our buttermilk pancakes are the best pancakes in all the land! Buttermilk contains magic! In this recipe, it reacts with baking soda to give the loaf its lift and bounce. I would highly recommend using real buttermilk and not using substitutions for the best results.
What Type of Molasses Should I Use?
Use regular or light molasses. Blackstrap molasses is too bitter. Grandma brand is by far my favorite for molasses.
Can I Make This Recipe into Muffins?
Yes, this recipe makes great muffins. Line a muffin pan with liners or spray them with cooking spray. Fill each well about 2/3 full and bake at 350 degrees for about 25 minutes. It will make about 18 muffins.
Variations
A good gingerbread loaf will taste delicious with any number of different add-ins for texture or flavor. Dried fruit such as raisins or craisins would be tasty. Chopped nuts…pecans, walnuts or almonds would be scrumptious. It would also taste amazing with chocolate chips or white chocolate chunks. Gingerbread is such a great base flavor for making additions to! You could also top it with a vanilla or orange glaze or a yummy cream cheese frosting. Such a perfect holiday treat!
How to Store Gingerbread Loaf
Leftover gingerbread can be stored at room temperature in an airtight container for up to 48 hours. If you want it to last a little longer, it will keep in the refrigerator for 4-5 days. It also does great in the freezer. Once cooled, wrap it tightly (either the whole loaf or individual pieces) in plastic wrap and then aluminum foil and it will keep for up to 3 months. Let it thaw to room temp before eating.
Indulge in the warm flavors of the holiday season with this easy and tasty gingerbread loaf recipe. Perfect for sharing with family and friends, this recipe is sure to become a new favorite.
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Description
Master the art of baking a delicious gingerbread loaf full of the flavors of the holiday season with this easy quick bread recipe. Moist, flavorful, and sure to be a hit at any holiday gathering!
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Preheat the oven to 350 degrees F. Grease an 8 1/2″x 4 1/2″ or 9×5″ inch loaf pan with cooking spray.
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In a mixing bowl, whisk together the flour, baking soda, spices and salt. Set aside.
2 Cups Flour, 3/4 teaspoon Nutmeg, 2½ teaspoons Ground Ginger, 1½ teaspoons Cinnamon, 1/4 teaspoon Ground Cloves, 1/4 teaspoon Allspice, 1/2 teaspoon Salt, 1 teaspoon Baking Soda
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In a large bowl, cream together the sugars, oil, apple butter (if using) until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.
1/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/3 Cup Vegetable Oil, 1/4 Cup Apple Butter, 3/4 Cup Molasses, 2 teaspoons Vanilla Extract, 2 Eggs
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Add the flour mixture to the wet mixture stirring just until blended and fold in the buttermilk (see note).
1 Cup Buttermilk
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Spread the batter into the prepared pan and bake for 50-60 minutes. 

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Let the loaf cool in the pan for 10 minutes. Then remove from the pan and cool completely.
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Dust the top with powdered sugar after the bread has completely cooled.Â
Powdered Sugar
I find that alternating between dry ingredients and the buttermilk increases the possibility of over-mixing. Instead, I stir until streaks of flour remain and then pour in the buttermilk and fold to combine.
Calories: 208kcal