gingerbread cake loaf recipe

Written BySheba G Updated On
gingerbread cake loaf recipe
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The Best gingerbread cake loaf recipe

I’ve been making this gingerbread cake loaf recipe for years, and it’s a staple in our household. It’s a perfect combination of spices, sweetness, and texture that my family loves.

The best part is that it’s easy to make and requires minimal ingredients. I love how the aroma of gingerbread fills our home during the holiday season.

My kids can’t get enough of the moist, fluffy texture and the subtle warmth of the spices. As a busy mom, I appreciate how this recipe can be made ahead of time and served at a family gathering or just as a quick dessert.

The health benefits of using whole wheat flour, molasses, and spices are also a bonus. The gingerbread flavor is deep and rich, without being overpowering.

I’ve tried various versions of this recipe over the years, but this one remains my favorite. The key to making it work is to not overmix the batter and to let it rest for at least 30 minutes before baking.

This allows the flavors to meld together and the spices to distribute evenly.

Gingerbread Cake Loaf

Gingerbread Cake Loaf

4.5 from 994 votes

A moist and flavorful gingerbread cake loaf perfect for the holiday season. This recipe combines warm spices with a rich, sweet batter for a delightful treat.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup molasses
1 cup buttermilk

For the Topping

1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
3In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Set aside.
4In a large bowl, cream together butter and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in vanilla extract and molasses.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11Remove the cake from the oven and let it cool in the pan for 10 minutes.
12Then, transfer it to a wire rack to cool completely.
13While the cake is cooling, prepare the topping by whisking together powdered sugar, milk, and cinnamon until smooth.
14Once the cake is completely cooled, drizzle the topping over the top of the cake.
15Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9×5-inch loaf pan
Parchment paper
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a more intense ginger flavor, add an extra 1/2 teaspoon of ground ginger to the batter. Store any leftover cake in an airtight container at room temperature for up to 5 days.

This gingerbread cake loaf recipe has been a staple in our household for years, and I highly recommend it for any occasion. Whether you’re hosting a family gathering or just need a quick dessert idea, this recipe delivers every time.

The best part is that it’s easy to make ahead of time and reheats beautifully in just a few minutes. You can serve it warm with whipped cream or ice cream, or enjoy it at room temperature with a cup of hot coffee.

❓ Frequently Asked Questions About Gingerbread Cake Loaf

Q1: What type of flour is best for this recipe?

Whole wheat flour is ideal for this recipe because it provides a nuttier flavor and a slightly denser texture that complements the spices.

Q2: Can I substitute molasses with honey or maple syrup?

While you can use honey or maple syrup as a substitute, keep in mind that they have a milder flavor than molasses and may alter the overall taste of the gingerbread.

Q3: How long does this recipe take to prepare?

The preparation time is approximately 20 minutes, but you’ll need to factor in an additional 30 minutes for resting the batter.

Q4: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time and store it in an airtight container for up to 3 days or freeze it for up to 2 months.

Q5: What’s the ideal temperature for baking this loaf?

A medium-hot oven at 350°F (175°C) is ideal for baking this loaf, as it allows for even cooking and browning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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