Gingerbread Loaf
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Gingerbread Loaf is a slightly sweet, tender bread with a deep molasses flavor and plenty of spices. This moist, easy-to-make quick bread is perfect for Christmas gatherings or as a special homemade gift for family and friends!
Homemade Gingerbread
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.
Why We Love This Recipe:
- SIMPLE TO MAKE – You don’t even need a mixer to make this recipe. Just bowls, whisks, and measuring utensils!
- FULL OF ROBUST FLAVOR
- WONDERFUL TEXTURE
- MAKES A GREAT GIFT
Ingredients Used:
- Wet Ingredients – canola oil, milk, sour cream, a large egg, and vanilla extract
- Dry Ingredients – all-purpose flour, brown sugar, baking soda, baking powder, kosher salt, cinnamon, ginger, and cloves
- Icing – powdered sugar, unsalted butter, half and half, vanilla extract, and cinnamon
How to make Gingerbread Loaf:
Prep. Preheat oven to 350 degrees. Then spray a large loaf pan with baking spray.
Mix the wet ingredients. In a large bowl, combine the wet ingredients – canola oil, milk, sour cream, egg, molasses, and vanilla extract. Use a whisk to mix well.
Mix the dry ingredients. In another bowl, combine the flour, brown sugar, cinnamon, ginger, cloves, salt, baking soda, and baking powder. Use a spoon to mix well.
Combine. Add the dry ingredients to the wet and mix until just combined.
Add gingerbread batter to loaf pan. Pour the batter into the prepared loaf pan, using a silicone spatula to spread evenly to all sides of the pan.
Make icing. In a medium bowl, combine the sifted powdered sugar, melted butter, vanilla extract, half and half, and cinnamon. Use a spoon (or hand mixer) to combine well.
Adjust icing as needed. If the icing is too thick, add a touch more half-and-half. If the icing is too thin, add a little more powdered sugar.
Bake. Bake gingerbread loaf for approximately 38-42 minutes, or until the center is done. Check doneness with a toothpick. Insert it into the middle of the loaf and if it comes out clean, it’s done.
Cool. Let the gingerbread sit in the loaf pan for 10 minutes before carefully removing it to a cooling rack. Let cool.
Add icing. When gingerbread is still slightly warm, add the icing to the top of the gingerbread loaf. It will drip down the sides.
You can also let the gingerbread cool completely before adding the icing. It’s up to you!
Storing and Freezing:
- Store it in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.
- To freeze, wrap it tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature when ready to eat.
Other Gingerbread Recipes:
- Soft and Chewy Gingersnap Cookies
- Gingerbread Spice Wheat Muffins
- Christmas Granola
- and THIS one – Homemade Gingerbread Loaf
Recipe FAQs:
You can use honey or maple syrup as a molasses substitute, but keep in mind it will alter the flavor. I think molasses is delicious in this recipe.
Sift the dry ingredients, avoid overmixing the batter, and ensure your leavening agents (baking soda) are fresh.
Yes, you can add nuts, raisins, or even chocolate chips for more texture and flavor.
XOXO ~Sue
Gingerbread Loaf Recipe
Ingredients
For gingerbread loaf:
- 1/3 cup canola oil
- 1 large egg – at room temp
- 1/3 cup milk
- 1/3 cup sour cream
- 1/3 cup unsulphured molasses
- 2 teaspoons vanilla
- 1/2 cup brown sugar (110 grams)
- 1 3/4 cups all-purpose flour (210 grams0
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
For the icing: (optional)
- 1 Tablespoon unsalted butter – melted
- 2-3 Tablespoons half and half – depending on desired consistency
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 ½ cup powdered sugar (172 grams)
Instructions
- Prep. Preheat oven to 350 degrees. Grease a large loaf pan.
- Mix wet ingredients. In a large bowl, mix together the canola oil, egg, milk, sour cream, molasses, and vanilla. Set aside.
- Combine dry ingredients. In medium bowl, combine flour, brown sugar, baking soda, salt, cinnamon, ginger, and cloves. Stir well and then add to wet ingredients. Mix until just combined.
- Pour gingerbread batter into well greased loaf pan. Bake on 350 degrees for 38-42 minutes or until toothpick comes out clean. Remove from pan after 15 minutes or so. Let cool on baking racks.
- Make the icingMelt the butter in small bowl. Add vanilla and half and half – 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.
This recipe, hands down, is theeeee best gingerbread loaf I have ever tasted. Moist, flavorful. The icing is terrific, too. Great for taking as a hostess gift. Thank you so much. My boys hammered it (that means I need to bake a separate loaf for myself next time).
Hi Jen! I’m so happy that your family enjoyed the gingerbread loaf. Thank you for letting me know! 🙂
Could I use almond milk instead of buttermilk. Dairy allergy issue. Thanks!
I’ve never tried it with almond milk, so I’m not sure about using it for this recipe.
You mention butter in your icing instructions when the ingredients doesn’t call for it. How much butter should there be?
Oh I’m sorry, Shawna. There should be one tablespoon of butter. Going to fix that now! Thank you. 🙂
This recipe looks like the definition of holiday time! I am going to have to try it!
Hi Mary Jane! I hope you try it!
Amazing! All of your bread recipes are incredible!