A gingerbread loaf recipe offers more than a seasonal bake. It gives you a moist gingerbread loaf with a soft crumb that balances deep molasses flavor with warm spice. This loaf cake belongs on any list of fall baking recipes because it fits into both everyday cooking and holiday traditions. You will learn how to make a loaf that stays fresh, carries spice in every slice, and takes well to a simple cream cheese frosting or a plain dusting of sugar.
Confidence comes from knowing you can trust a recipe. I bake this moist gingerbread loaf every year, and my notes remind me why it has become a staple. The balance of butter, molasses, and buttermilk keeps it soft. The spice mix avoids being sharp and instead leans warm. You can count on this recipe to deliver both flavor and consistency.
If you have tried my Gingerbread Cake Recipe, you will notice how this loaf recipe feels simpler. It is made in one pan and has a casual ease that fits into daily baking, yet the flavor still speaks of the holidays.
Each Ingredient Matters in Gingerbread Loaf
Molasses is the first building block. It gives depth and color that sugar alone cannot provide. I always choose unsulphured molasses, as it creates a smoother taste without bitterness. Combined with brown sugar, it sets a foundation that tastes rich and welcoming.
Spices come next, and here balance makes all the difference. Ground ginger, cinnamon, cloves, and nutmeg form the backbone. Ginger gives heat, cinnamon adds warmth, cloves bring strength, and nutmeg rounds the edges. My preference is fresh jars of each. Old spices lose power, and the loaf feels flat without them.
Butter and egg create structure. Butter softens the crumb while adding a slight caramel note. Eggs bind and keep the slice neat. I have tried oil in place of butter, but it makes the loaf feel heavy rather than soft. For this bake, butter remains my choice.
If you enjoy decorating cookies, you may like my Gingerbread Man Cookie Recipe which uses a similar balance of spice but in crisp form.
A Useful Comparison: Buttermilk or Milk with Vinegar
This loaf calls for buttermilk, and I keep it in my kitchen most of the year. Buttermilk lifts the crumb, adds tang, and supports the baking soda so the loaf rises evenly. When I have substituted milk with vinegar, the flavor comes close, yet the crumb feels slightly denser.
If you want the best texture, I recommend buttermilk. The substitute works in a pinch, but in my notes I mark buttermilk as worth the extra step. That small difference in lift shows in every slice.
For readers who love experimenting with texture, the Gingerbread Crinkle Cookies provide a playful comparison, since they also balance softness with spice.
Steps That Build Flavor and Texture
Start with a well-prepared loaf pan. Line with parchment or grease thoroughly. This loaf can cling to corners if you skip this step, and I have learned the hard way.
Whisking the dry ingredients first allows the spices to distribute evenly. Every bite should taste consistent. I take an extra moment to sift flour, soda, and spice to avoid clumps.
Creaming butter and brown sugar is where air enters. The mixture should look lighter in color. This is not a step to rush, because it directly affects how tall your loaf will rise.
If you enjoy small cakes with decoration, the Gingerbread Man Cupcakes follow a similar principle, using creamed butter for lift before folding in spice.
Baking Notes That Help You Succeed
The oven should be steady at 350°F. I check with an oven thermometer because small shifts make a difference. An oven too hot cracks the top too much. Too cool, and the loaf sinks in the middle.
I bake for 50 to 60 minutes and test with a toothpick. It must come out clean, though a few moist crumbs are fine. My own loaf often finishes at 55 minutes, but each oven differs.
Cooling on a wire rack is essential. Leave it in the pan for 10 minutes only, or steam softens the edges. Once out, the loaf sets neatly and slices better.
Serving and Storing Gingerbread Loaf
This loaf cake tastes best slightly warm. A pat of butter on a warm slice melts into the crumb. For gatherings, I often spread cream cheese frosting on top, adding tang against the spice. A dusting of powdered sugar gives a simple finish that looks like frost on a winter morning.
Storage is simple. Wrap tightly in plastic or keep in an airtight container. The loaf stays soft for three days at room temperature, and refrigeration extends it to a week. I sometimes freeze slices with parchment between each. That way, I can take one out, toast lightly, and enjoy with coffee.
If you want another idea for gifting or serving at gatherings, my Gingerbread Man Cupcakes transport well and carry the same flavor profile.
A Few Personal Notes from My Kitchen
I remember the first year I made this loaf on a rainy November day. My kitchen smelled like cloves and cinnamon, and I cut into the loaf before it had cooled. The slice broke apart in my hand, yet it tasted soft, gingery, and comforting. Since then, I have baked it countless times, always with the same sense of warmth.
I sometimes add cream cheese frosting, but often I leave it plain. Both ways remind me why this recipe stays in rotation. It does not need much fuss, just steady hands and good spice.
If you want variety, the Gingerbread Cake Recipe gives a more decorative option. Yet I return to this loaf because it feels approachable and reliable.
Save This Gingerbread Loaf for Later
Pin this gingerbread loaf recipe to your holiday board, and you will have it ready for your next baking day. I would love to hear how it turned out for you. Share your questions or tips in the comments. Your notes help others, and they also inspire me to keep testing and baking.
Gingerbread Loaf Recipe
Gingerbread loaf comes together with molasses, brown sugar, and warm spices for a soft, moist loaf that slices clean and keeps well for days. I use this gingerbread loaf recipe when I want something simple but full of cozy flavor. It bakes up like a classic loaf cake—tender on the inside, lightly crisp at the edges. No frosting needed, just a dusting of powdered sugar or a warm drink on the side. It’s perfect for fall baking recipes or holiday gifting when you need something low-effort but still homemade. If you’re after loaf recipes with strong gingerbread flavor or cakes to make that don’t require layers or frosting, this one belongs in your regular rotation.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar (light or dark)
- 1 large egg
- ½ cup unsulphured molasses
- ½ cup buttermilk (or milk + 1 tsp vinegar as a substitute)
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
- Butter for serving
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it thoroughly to prevent sticking.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until well combined.
- CREAM BUTTER AND SUGAR: In a separate bowl, beat the softened butter and brown sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- ADD THE WET INGREDIENTS: Beat in the egg until fully incorporated. Then add the molasses and vanilla extract, mixing until smooth and consistent.
- COMBINE WET AND DRY INGREDIENTS: Add the dry mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry mixture, mixing on low speed just until combined. Do not overmix.
- BAKE THE LOAF: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- COOL THE LOAF: Allow the loaf to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
- OPTIONAL TOPPING AND SERVING: Once cool, dust with powdered sugar if desired. Slice and serve plain or with butter.
Notes
Store the loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. For best flavor, serve slightly warm.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 230Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 24mgSodium 250mgCarbohydrates 49gFiber 1gSugar 34gProtein 3g
