Gingerbread Loaf

Craving cozy holiday flavors? My Gingerbread Loaf is the perfect way to warm up your kitchen and your taste buds.

Infused with rich molasses, aromatic spices, and topped with a sweet citrus glaze, this moist and fluffy loaf captures the heart of classic gingerbread in a simple, sliceable form.

Whether you’re baking for a holiday gathering or just a quiet moment with tea, this spiced loaf brings comfort in every bite.

Ingredients List

Dry Ingredients

• 1 ¾ cups (210 grams) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup milk, at room temperature
• ¼ cup molasses (I use Grandma’s brand for that deep, nostalgic flavor)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• ½ cup (1 stick) salted butter, softened
• ½ cup packed dark brown sugar
• ¼ cup full-fat sour cream, at room temperature

For the Icing

• 1 ¼ cups confectioners’ sugar, sifted
• 2 tablespoons orange juice or lemon juice
• ½ teaspoon vanilla extract

Required Kitchen Tools

To make this gingerbread loaf recipe go smoothly, here are the essential tools I always have on hand:

1. Loaf Pan (9×5 inch) – A standard loaf pan is perfect for getting that golden crust and domed top.
2. Mixing Bowls – You’ll need at least two: one for dry ingredients and one for wet.
3. Hand or Stand Mixer – Makes creaming the butter and sugar much easier.
4. Whisk and Spatula – For blending ingredients and scraping the bowl.
5. Cooling Rack – Essential for letting the loaf cool evenly without getting soggy underneath.
6. Sifter or Fine Mesh Strainer – Perfect for ensuring a lump-free icing.

Mixing and Baking the Gingerbread Loaf

Creating a perfectly spiced and moist gingerbread loaf is all about the mixing technique and bake time. Follow these steps closely, and you’ll have a bakery-worthy loaf right from your own oven.

Step-by-Step Preparation

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, cloves, and allspice. This helps distribute the spices evenly, so every slice is full of flavor.

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and dark brown sugar until light and fluffy – about 2 to 3 minutes. This step adds air to the batter and helps with the loaf’s rise.

4. Add Wet Ingredients

Beat in the egg, then add the vanilla extract, molasses, and sour cream. Mix until everything is smooth and well combined. The batter may look slightly curdled at this point – that’s normal.

5. Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, gradually add the dry ingredients in three batches, alternating with the milk. Start and end with the dry mix. Be careful not to overmix – just blend until no streaks of flour remain. Overmixing can make the loaf dense.

6. Pour and Smooth

Pour the batter into your prepared loaf pan. Smooth the top with a spatula to help the loaf bake evenly.

7. Bake

Place the pan in the center of the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The loaf should have a beautiful domed top and a deep brown color.

8. Cool the Loaf

Let the gingerbread loaf cool in the pan for 10 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before adding icing.

Icing and Serving the Gingerbread Loaf

Once your gingerbread loaf has cooled completely, it’s time to finish it off with a bright, citrusy glaze. The contrast of tangy orange or lemon with the warm spices creates the perfect balance of flavors. Plus, the glaze adds that beautiful, bakery-style finish we all love.

Making the Glaze

In a small bowl, whisk together:

• 1¼ cups confectioners’ sugar (sifted for smoothness)
• 2 tablespoons orange juice or lemon juice
• ½ teaspoon vanilla extract

Whisk until smooth and pourable. If the glaze is too thick, add a few more drops of juice. If it’s too thin, whisk in a little more powdered sugar. The goal is a silky, pourable glaze that clings but doesn’t run straight off the loaf.

Glazing the Loaf

Once the loaf is completely cool:

1. Place it on a wire rack set over a baking sheet (to catch any drips).
2. Slowly drizzle the glaze over the top of the loaf, letting it naturally run down the sides.
3. Let the glaze set for about 15–20 minutes before slicing.

This glaze not only adds flavor but also gives your loaf a glossy, irresistible finish that makes it perfect for gifting or holiday dessert spreads.

Serving Suggestions

This gingerbread loaf pairs beautifully with:

• A cup of hot coffee or chai latte
• Lightly whipped cream or mascarpone on the side
• A dusting of powdered sugar if you skip the glaze

Serve it at brunch, wrap it as a homemade gift, or enjoy a slice as an afternoon snack by the fire. It’s the kind of loaf that brings comfort with every bite.

Storage and Make-Ahead Tips

One of the best things about this gingerbread loaf—aside from the flavor—is how well it keeps. It’s even better the next day, once the spices have had time to mingle.

How to Store Your Gingerbread Loaf

Once completely cooled and glazed:

• Room Temperature: Wrap the loaf tightly in plastic wrap or store in an airtight container. It stays fresh for up to 3 days on the counter.
• Refrigerator: If you want it to last a bit longer, refrigerate it for up to 5 days. Just bring it to room temperature before serving for the best texture.

Can You Freeze Gingerbread Loaf?

Absolutely! This loaf freezes beautifully.

• Freeze without the glaze for best results. Wrap it tightly in plastic wrap, then place it in a freezer-safe zip bag. Label it and store for up to 2 months.
• When ready to enjoy, let it thaw overnight in the fridge or at room temp for a few hours. Add the glaze once it’s fully thawed.

Conclusion

There you have it—your new go-to Gingerbread Loaf recipe! With its warm spices, rich molasses, and zesty citrus glaze, this loaf is holiday comfort in every bite. It’s easy enough for a weekday bake but special enough for holiday brunches, potlucks, or as a festive edible gift.

Whether you’re new to baking or a seasoned pro, this gingerbread loaf is a foolproof favorite that brings cozy cheer to any kitchen. Try it once, and I promise it’ll become a yearly tradition.

Happy baking, and don’t forget to share your loaf pics—I love seeing your creations!