Spiced Gingerbread Loaf
Soft, tender, and generously spiced, this gingerbread loaf is rich with molasses, warming ginger, and winter spices, then finished with a light citrus icing that brightens every bite.
This gingerbread loaf has been part of my kitchen for years, evolving with small tweaks, better technique, and a few hard-earned baking lessons along the way. Today’s version reflects everything I’ve learned about making gingerbread that’s deeply flavorful, perfectly moist, and reliable every single time.
A Gingerbread Loaf for Any Moment of the Day
This richly spiced gingerbread loaf comfortably fits every role: breakfast, afternoon snack, simple dessert, or even a holiday centerpiece. Slice it thick and enjoy it with coffee in the morning, serve it warm with a scoop of vanilla ice cream after dinner, or dress it up with whipped cream and sugared cranberries for a festive finish.
Bake it as a loaf, turn it into muffins, or skip the icing altogether—the recipe adapts beautifully. That versatility is exactly what makes it a keeper.
Here’s Why You’ll Love This Gingerbread Loaf
Beyond the flavor, what makes this loaf special is the experience. As it bakes, the kitchen fills with the unmistakable aroma of gingerbread—warm, spiced, and deeply comforting.
This recipe is:
- Deeply spiced with bold ginger and molasses
- Moist and tender without being heavy
- Balanced, not overly sweet
- Straightforward and beginner-friendly
- Easy to adapt into muffins or cupcakes
- Just as delicious plain as it is iced
Ingredients You Need & Why They Matter
These are simple pantry staples, but each one plays a precise role in the final texture and flavor.
Flour
All-purpose flour provides structure. This is a dense quick bread, so it needs a sturdy base to support the moisture.
Baking Soda
Essential for lift. The acidity from molasses activates it, helping the loaf rise evenly.
Salt & Spices
This loaf is unapologetically spiced. Ginger leads the way, cinnamon and cloves add warmth, and a small pinch of black pepper subtly amplifies everything without tasting “peppery.”
Molasses
Molasses defines gingerbread. Use dark (robust) molasses for depth and color. Avoid blackstrap—it’s too bitter. Lighter molasses works if you prefer a milder flavor.
Hot Water
Hot water thins the molasses, making it easier to blend evenly into the batter.
Butter
Butter adds richness and moisture. It must be properly softened so it creams smoothly with the sugar.
Brown Sugar
Dark brown sugar enhances moisture and reinforces the molasses flavor. Light brown sugar works in a pinch.
Egg
One egg binds the batter and provides structure.
Vanilla Extract
Vanilla rounds out the spices and adds warmth.
Expect a Semi-Thin Batter
This batter is mixed with a mixer and will look slightly thinner than many quick breads. That’s exactly what you want.
Start by thinning the molasses with hot water, then alternate adding the dry ingredients and molasses mixture to the butter base. This method ensures even mixing and a tender crumb.
Use an 8×4-inch or 9×5-inch loaf pan. Smaller pans bake slightly longer; wider pans bake a bit faster.
Optional Citrus Icing
The gingerbread itself is moist, bold, and not overly sweet—so icing is optional. That said, the citrus drizzle adds a bright contrast that pairs beautifully with molasses and spice.
This simple icing uses just:
- Confectioners’ sugar
- Fresh orange juice
If you prefer, vanilla icing or a lightly spiced cream cheese frosting also work wonderfully. For a festive look, finish with sugared cranberries.
Success Tips for the Best Gingerbread Loaf
- Use dark molasses, not blackstrap, to avoid bitterness
- Make sure the butter is truly softened before creaming
- Dark brown sugar gives deeper flavor and moisture
- Do not overmix once the flour is added
- Start checking for doneness early—overbaking dries it out
- A toothpick should come out with moist crumbs, not wet batter
More Cozy Gingerbread-Style Bakes
If you love this loaf, you’ll likely enjoy:
- Gingerbread muffins or cupcakes
- Gingerbread cinnamon rolls
- Pear gingerbread cake
- Classic gingerbread cookies
- Gingerbread waffles
- Gingerbread cookie bars
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Spiced Gingerbread Loaf – Recipe Card
Rating: 4.8 ★★★★★
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Description
A soft, moist gingerbread loaf made with rich molasses and warming spices, finished with a light orange icing. Perfect for breakfast, snack, or dessert—and easy to adapt into muffins.
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅔ cup dark molasses (not blackstrap)
- ¾ cup hot water
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Orange Icing (Optional):
- 1 cup confectioners’ sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan.
- Whisk flour, baking soda, spices, salt, and pepper together.
- Whisk molasses and hot water together in a separate bowl.
- Cream butter and brown sugar until light and fluffy.
- Add egg and vanilla; mix until combined.
- Alternate adding dry ingredients and molasses mixture, mixing just until incorporated.
- Pour batter into pan and smooth top.
- Bake 50–60 minutes, until a toothpick comes out with moist crumbs.
- Cool in pan for 1 hour, then transfer to a rack to cool completely.
- Whisk icing ingredients and drizzle over cooled loaf.
Notes
Make Ahead & Freezing:
Bake and cool completely, then wrap tightly. Freeze (without icing) up to 2 months. Thaw overnight in the fridge.
Muffins or Cupcakes:
Bake at 350°F for 20–22 minutes. Makes 10–12.
Skipping Black Pepper:
You can omit it, but it subtly deepens the spice profile.
