Gingerbread Loaf Recipe

Sliced gingerbread loaf with drippy icing.

5 from 3 votes

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!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon icing, gingerbread loaf, homemade gingerbread

Prep Time 15

Cook Time 38

Total Time 53

Servings slices

Calories 370kcal

Author Sue Ringsdorf

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 grams)
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. 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.
1/3 cup canola oil, 1/3 cup milk, 1/3 cup sour cream, 1 large egg, 1/3 cup unsulphured molasses, 2 teaspoons vanilla
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.
1 3/4 cups all-purpose flour (210 grams), 1/2 cup brown sugar (110 grams), 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder
Combine. Add the dry ingredients to the wet and mix until just combined.
Add gingerbread batter to the 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.
1 ½ cup powdered sugar (172 grams), 1 Tablespoon unsalted butter, 1/2 teaspoon vanilla, 2-3 Tablespoons half and half, 1/2 teaspoon cinnamon
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!

Notes

Store leftover gingerbread loaf in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life.
To freeze, wrap the bread (unfrosted) tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature and add glaze.

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