Baking this Gingerbread Loaf Cake instantly fills the kitchen with warm spices that feel cozy and inviting. The blend of ginger, cinnamon, and molasses creates a deep, rich aroma that makes the loaf impossible to resist. Each slice turns out moist, soft, and perfectly spiced, offering a comforting holiday flavor that feels special in every bite. It has quickly become one of my go-to bakes whenever I want something warm and festive.
Gingerbread Loaf Cake
10
servings10
minutes55
minutes260
kcalIngredients
All-purpose flour 1 ½ cups
Baking soda 1 teaspoon
Ground ginger 1 tablespoon
Ground cinnamon 1 teaspoon
Ground nutmeg ½ teaspoon
Ground cloves ¼ teaspoon
Salt ¼ teaspoon
Unsalted butter softened ½ cup
Brown sugar ½ cup
Molasses ½ cup
Egg 1 large
Milk ½ cup
Vanilla extract 1 teaspoon
Directions
- Preheat oven to 350°F (175 °C) and grease a loaf pan.
- Whisk flour, baking soda, spices, and salt in a bowl.
- Cream butter and brown sugar until light and fluffy.
- Mix in molasses, egg, milk, and vanilla until smooth.
- Add dry ingredients and stir until just combined.
- Pour batter into the loaf pan and even out the top.
- Bake for 50 to 55 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move to a rack to cool fully.
Nutrition Information per slice
- Calories about 260
- Protein about 3 g
- Carbohydrates: about 40 g
- Fat about 10 g
- Sugar about 25 g
- Fiber about 1 g
Expert Tips and Variations
For an extra soft crumb, you can replace regular milk with buttermilk or mix in a spoonful of yogurt. Warm the molasses slightly to help it blend smoothly. You can also add orange zest, espresso powder, or a cream cheese swirl for a fun flavor twist. Avoid overmixing the batter, adding too much flour, or overbaking because these can make the loaf dry.
How to Store and Reheat Gingerbread Loaf Cake
Store the loaf in an airtight container at room temperature for up to 3 days or in the fridge for 5 to 6 days. To reheat, warm slices in the microwave for 10 to 15 seconds until soft again. The loaf also freezes well for up to 2 to 3 months. Thaw at room temperature before serving.
FAQs
Why is my gingerbread loaf dense instead of soft?
This usually happens when the batter is overmixed or too much flour is added. Mixing just until combined keeps the loaf light and tender.
Can I use fresh ginger instead of ground ginger?
Yes, you can add up to one tablespoon of finely grated fresh ginger for a stronger and slightly sharper flavor. It pairs well with the warm spices.
What type of molasses is best for a gingerbread loaf?
Unsulphured molasses gives the best classic sweetness and color. Blackstrap molasses is stronger and more bitter, so use it only if you prefer a deeper taste.
Can I bake this loaf without eggs?
You can replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for 5 minutes before using.
