Gingerbread Loaf
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.
Equipment
- Loaf Pan (9x5 inch)
- Mixing Bowls
- Hand or Stand Mixer
- Whisk and Spatula
- Cooling Rack
- Sifter or Fine Mesh Strainer
Ingredients
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
Instructions
Step-by-Step Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
- 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.
- 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.
- 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.
- 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.
- Pour the batter into your prepared loaf pan. Smooth the top with a spatula to help the loaf bake evenly.
- 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.
- 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.