Classic Gingerbread Loaf
This Classic Gingerbread Loaf is a moist, tender quick bread packed with warm spices and rich molasses flavor. It's incredibly easy to make with simple pantry ingredients, and the flavors actually deepen overnight, making it perfect for holiday baking or gift-giving.
Equipment
- 9x5 inch loaf pan
- Electric mixer or stand mixer
- Mixing bowls 1 large, 1 medium
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Toothpick or cake tester
Ingredients
- 2 ½ cups all-purpose flour 315g
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter 113g, softened to room temperature
- ½ cup brown sugar 100g, packed
- ¾ cup unsulphured molasses 255g, Grandma's brand recommended
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk 240ml, room temperature
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt for 30 seconds until evenly combined. Set aside.
- In a large bowl, beat softened butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl as needed.
- Add molasses and vanilla extract to the butter mixture. Beat on low speed for 30 seconds until well combined and glossy.
- Add eggs one at a time, beating on low speed until each is fully incorporated (about 20 seconds each). Scrape down the bowl between additions.
- With mixer on low, alternate adding dry ingredients in three parts with buttermilk in two parts, beginning and ending with flour. Mix just until no streaks remain, then fold gently with spatula.
- Pour batter into prepared pan, smoothing the top. Tap pan on counter 2-3 times to release air bubbles.
- Bake for 50-60 minutes, rotating pan halfway through, until a toothpick inserted in center comes out with just a few moist crumbs. If top browns too quickly, tent loosely with foil.
- Cool in pan for 15 minutes, then use parchment overhang to lift loaf onto a cooling rack. Cool completely (30-45 minutes) before slicing. Dust with powdered sugar if desired.
Notes
- Room temperature ingredients are crucial - let eggs and buttermilk sit out for 30 minutes before baking to prevent lumpy batter.
- Measure flour by spooning into measuring cup and leveling off - scooping directly from the bag adds too much flour and creates a dense loaf.
- Don't overmix once flour is added - mix just until combined to keep the texture tender.
- This loaf tastes even better the next day as the flavors deepen - wrap tightly and store at room temperature.
- No buttermilk? Make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Store wrapped loaf at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- For mini loaves, divide batter among 3-4 mini pans and reduce baking time to 30-35 minutes - perfect for gifting.
- Add ½ cup chopped walnuts, pecans, or ¾ cup chocolate chips for variation - toss in flour first to prevent sinking.
- If using blackstrap molasses, the flavor will be very strong and bitter - stick with regular unsulphured molasses for best results.
- Toast slices and spread with cream cheese for an incredible breakfast treat, or serve warm with vanilla ice cream for dessert.
Nutrition
Serving: 1sliceCalories: 285kcalCarbohydrates: 46gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 60mgSodium: 285mgPotassium: 350mgFiber: 1gSugar: 26gVitamin A: 8IUVitamin C: 1mgCalcium: 9mgIron: 15mg
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