Spiced Gingerbread Loaf (Moist Holiday Quick Bread)
This Spiced Gingerbread Loaf is soft, moist, and filled with the warm flavors of ginger, cinnamon, nutmeg, and rich molasses. With its tender crumb and perfectly balanced spices, it's an easy quick bread that's perfect for the holiday season, afternoon coffee breaks, or homemade holiday gifts.
Enjoy a slice on its own, dusted with powdered sugar, or serve it with a smear of butter or cream cheese for an extra special treat.
If you love quick bread recipes, you have to try our pumpkin banana bread and our cranberry sauce bread, both perfect for using up leftovers.
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Ingredients
This easy gingerbread loaf uses simple baking staples to create a rich, flavorful quick bread.
See the recipe card below for the exact quantities of each ingredient.
- Whole Milk: Adds moisture and helps create a soft, tender crumb.
- Baking Soda: Reacts with the warm milk and molasses to help the loaf rise.
- All-Purpose Flour: Provides the structure for the loaf.
- Ground Ginger: The signature spice that gives gingerbread its classic flavor.
- Ground Cinnamon: Adds warmth and sweetness.
- Ground Nutmeg: Brings subtle warmth and depth.
- Unsalted Butter: Adds richness and a buttery flavor.
- Brown Sugar: Sweetens the loaf while adding moisture and caramel notes.
- Large Egg: Helps bind the batter together and adds structure.
- Molasses: Creates the deep flavor, rich color, and classic gingerbread taste.
To make this homemade gingerbread loaf recipe easier, you'll need a 9x5 loaf pan, measuring cups and spoons, a small saucepan, mixing bowls and a hand mixer.
Variations
- Vanilla: Add a teaspoon of vanilla extract for extra warmth and sweetness.
- Orange Zest: Stir in orange zest for a bright citrus flavor that pairs beautifully with the spices.
- Frosting: Top the cooled loaf with cream cheese frosting for a dessert-style finish.
- Coarse Sugar: Sprinkle coarse sugar over the batter before baking for a lightly crisp topping.
- Chopped Nuts: Fold chopped pecans or walnuts into the batter for added texture.
How to Make Spiced Gingerbread Loaf
This easy gingerbread loaf uses simple baking staples to create a rich, flavorful quick bread that's perfectly spiced and incredibly moist.
Preheat oven to 325F and grease a 9x5 loaf pan, set it aside.
Gently warm up the milk on the stove on low heat, (do not let it boil) then stir in baking soda and set aside momentarily away from the heat.
In a small bowl, whisk together the dry ingredients: all-purpose flour, ground ginger, cinnamon, salt and nutmeg. Set aside.
In a large mixing bowl, beat the butter and brown sugar until it is light and smooth, with a hand mixer.
Beat in the eggs, then mix in the molasses until combined.
Alternating between the milk and dry ingredients, add them to the wet ingredients and beat on low just until combined.
Transfer the batter evenly to the prepared pan and bake for 55-60 minutes or until a toothpick comes out of the center with moist crumbs.
Allow it to sit in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar if desired.
Hint: Warm the milk gently. Don't let it boil, or it may affect the baking soda.
Recipe Tips
- Room Temperature Ingredients: Use room temperature butter and egg for a smoother batter.
- Precise Measuring: Measure the flour carefully using a kitchen scale or the spoon-and-level method to avoid a dry loaf.
- Don't Overmix: Mix the batter only until combined to help keep the crumb soft and tender.
- Tenting: Tent the loaf loosely with foil during the last 15 minutes if it's browning too quickly.
For another recipe full of classic holiday flavors, try our chewy Ginger Molasses Cookies.
More Breakfast Ideas
Storage Instructions
- Room Temperature: Store the loaf in an airtight container or wrapped tightly in plastic wrap for up to 4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds or toast lightly before serving.
- Make Ahead: This loaf tastes even better the next day, making it an excellent recipe to prepare a day in advance for holiday gatherings or gifting.
Serving Suggestions
- Warm Drinks: Caramel Mocha Coffee, Starbucks Peppermint Hot Chocolate, Starbucks Pumpkin Spice Latte, Peppermint Mocha, and Crockpot Hot Chocolate.
- Festive Treats: Peppermint Brownies, Crockpot Candy, Cake Mix Christmas Cookies, and Eggnog Cheesecake.
Gingerbread Loaf Recipe FAQs
Warming the milk activates the baking soda before it's mixed into the batter, helping create a softer, more tender crumb.
Yes. Dark molasses will produce a deeper color and slightly bolder flavor. Avoid using blackstrap molasses, which can make the loaf bitter.
Absolutely. Divide the batter into a lined muffin pan and bake at 350F for approximately 18 to 22 minutes, or until a toothpick comes out clean.
This can happen if the loaf is underbaked or if the oven door is opened too early during baking. Make sure the center is fully baked before removing it from the oven.
Yes! Chopped pecans, walnuts, crystallized ginger, white chocolate chips, or raisins all make delicious additions to this loaf.
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Spiced Gingerbread Loaf
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- Saucepan
- Whisk
- 9x5 Loaf Pan
- Hand Mixer
Ingredients
- 1 cup whole milk
- 1 teaspoon baking soda
- 250 grams all-purpose flour about 2 cups
- ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 stick butter unsalted and softend
- 150 grams brown sugar about ¾ packed, light or dark
- 1 large egg room temperature
- ½ cup light or fancy molasses
Instructions
- Preheat oven to 325F and grease a 9x5 loaf pan, set it aside.
- Gently warm up the milk on the stove on low heat, (do not let it boil) then stir in baking soda and set aside momentarily away from the heat.
- In a small bowl, whisk together the dry ingredients: all-purpose flour, ground ginger, cinnamon, salt and nutmeg. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until it is light and smooth, with a hand mixer.
- Beat in the eggs, then mix in the molasses until combined.
- Alternating between the milk and dry ingredients, add them to the wet ingredients and beat on low just until combined.
- Transfer the batter evenly to the prepared 9x5 pan and bake for 55-60 minutes or until a toothpick comes out of the center with moist crumbs.
- Allow it to sit in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar if desired.
Notes
- Room Temperature Ingredients: Use room temperature butter and egg for a smoother batter.
- Precise Measuring: Measure the flour carefully using a kitchen scale or the spoon-and-level method to avoid a dry loaf.
- Don't Overmix: Mix the batter only until combined to help keep the crumb soft and tender.
- Tenting: Tent the loaf loosely with foil during the last 15 minutes if it's browning too quickly.
- Room Temperature: Store the loaf in an airtight container or wrapped tightly in plastic wrap for up to 4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds or toast lightly before serving.
- Make Ahead: This loaf tastes even better the next day, making it an excellent recipe to prepare a day in advance for holiday gatherings or gifting.
Nutrition
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