Homemade Gingerbread Loaf is like Christmas in a pan. Slightly sweet, tender bread with a deep molasses flavor and plenty of spices – you definitely want to have THIS on your baking list this year!
For me, Christmastime is such an amazing time of year, due in part from my wonderful memories of my childhood. Mom was an excellent cook, and baking was her specialty. She took pride in her large displays of holiday treats – cut out cookies, homemade toffee and peanut clusters, peanut butter balls, peanut brittle, mint frosted brownies, chocolate covered pretzels, and just about any other Christmas-y cookie you can imagine. We went to large family reunions where she packed up a spread, and then had our own smaller family celebrations in our cozy home. Six of us kids plus Dad meant that she was baking pretty much every single day of the season.
Gingerbread is one of my favorite Christmas flavors. I love the amazing smell, the warm not-so-sweet taste, and the wonderful deep colors. It’s like cozy food meets holiday party. I’ve used a couple of different brands of molasses, including Brer Rabbit and Grandma’s, both being un-sulphured versions.
My other gingerbread recipes include:
- Soft and Chewy Gingersnap Cookies
- Gingerbread Spice Wheat Muffins
- White Chocolate Gingerbread Granola
- and THIS one – Homemade Gingerbread Loaf
A few tips from the pictures below.
- Since there is oil instead of creamed butter in this recipe, you can make this bread using just two bowls and a whisk. No need to pull out the mixer.
- This bread seems to take longer than the normal “quick” bread. I baked it for slightly longer than 50 minutes, but your baking time will depend on your oven.
- The icing is optional! I left the icing on the runny side, so if you want a firmer icing, just add a bit more powdered sugar.
- Also, you could wait until the bread is completely cooled before glazing, but I wanted to take advantage of the warm bread/gooey icing and added it when the bread was slightly warm. SO amazing!
If you are looking for a hostess gift this holiday season, THIS one would make a great one. Just wrap a cooled loaf in festive paper, along with a pretty little mason jar filled with the frosting. If your love language is food (like mine is), this one works perfectly.
Enjoy the season!
Make this holiday treat next: Dark Chocolate Peppermint Mocha Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Homemade Gingerbread Loaf
For gingerbread loaf:
- 1/3 cup canola oil
- 2 large eggs - at room temp
- 3/4 cup buttermilk
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 1/4 cup applesauce
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
For the icing: (optional)
- 1 Tablespoon unsalted butter
- 1 1/2 Tablespoons half and half
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Grease a large loaf pan.
In a large bowl, mix together the oil, eggs, buttermilk, molasses, maple syrup, applesauce, and vanilla. Set aside.
In medium bowl, combine flour, brown sugar, baking soda, salt, cinnamon, ginger, and cloves. Add to wet ingredients and mix until just combined.
- Pour gingerbread batter into well greased loaf pan. Bake on 350 degrees for 48 - 52 minutes or until toothpick comes out clean. Remove from pan after 15 minutes or so. Let cool on baking racks.
- Make the icing. Melt the butter in small bowl. Add vanilla and cream and mix well. Add cinnamon and powdered sugar and combine. May need to add more half and half or powdered sugar, depending on your desired consistency. I made mine a little runny for drizzling with a spoon.
- Since there is oil instead of creamed butter in this recipe, you can make this bread using just two bowls and a whisk.
- This bread seems to take longer than the normal "quick" bread. I baked it for slightly longer than 50 minutes, but your baking time will depend on your oven.
- I left the icing on the runny side, so if you want a firmer icing, just add a bit more powdered sugar.
- This bread stays fresh on the counter in an airtight container for up to three days.
- You can freeze it without the icing and then add icing later.