gingerbread loaf cake

This Gingerbead Loaf is ultra moist, light, and bursting with holiday spices and molasses flavor. It&#x27;s topped with a delicious cinnamon glaze for a finishing touch.

Gingerbread Loaf

all-purpose flour

baking soda

ginger

cinnamon

nutmeg

salt

unsalted butter (room temperature)

brown sugar (packed)

eggs

vanilla extract

molasses (not blackstrap)

water

sugar

heavy whipping cream

Preheat oven to 350 degrees. Spray an 8x4 loaf pan with nonstick baking spray.

In a large bowl, sift the flour, baking soda, ginger, nutmeg, cinnamon, and salt together. Set aside.

In a separate bowl, add the butter and brown sugar. Beat with on medium with a hand mixer until well combined.

Add the eggs and vanilla. Continue to beat until the eggs are incorporated.

In a small bowl, add the molasses and hot water. Stir with a spoon until combined.

Pour the molasses mixture into the bowl with the butter. Beat until combined.

Slowly beat the dry ingredients into the wet ingredients. Mix until the batter is formed, don’t over mix.

Pour the batter into the prepared baking pan and bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Cool for 10 minutes and then turn out onto a cooling rack; allow for the loaf to completely cool before icing.

Cake

Once the bread is cooled completely, add the powdered sugar, heavy cream, and cinnamon in a medium bowl. Whisk until the icing is smooth. If the icing is too thick, add a little more cream until the desired consistency has been reached.

Drizzle the icing on the cooled bread with a spoon. Let the icing set up for about 20 minutes before slicing. Slice and enjoy!

Icing

This super easy gingerbread loaf cake is heavily spiced, with a perfect moist texture. It comes together in only a saucepan and a bowl. Gingerbread loaf makes the perfect gift, or is great to have on hand if you need a homemade loaf cake filled with holiday flavours.

Classic Gingerbread Loaf

Treacle

unsalted butter,

whole milk, cold

all-purpose flour, sifted

granulated sugar

tsp baking soda

tsp baking powder

Tbsp (15 grams) ground ginger

tsp nutmeg

tsp cardamom

Preheat the oven to 300°f / 150°c. Grease and line a pullman loaf pan or a large loaf pan with butter and parchment paper, leaving some overhang - you can clip this down with binder clips if you like. 

In a medium saucepan, combine the treacle and butter. Melt together over a medium heat, stirring occasionally and making sure that it does not boil. Once the mixture is melted, remove from the heat and add the milk to cool the mixture down slightly. Leave to stand for 10 minutes so that it does not scramble the eggs.

Meanwhile, in a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and spices. Stir together until well combined.

Once the treacle mixture has cooled slightly, add the eggs to the mixture and whisk well to combine. 

Add the wet ingredients to the dry ingredients, and whisk well to combine until the mixture is smooth and lump free. 

Transfer the batter to the prepared pan. 

Bake the gingerbread loaf for 1 hour and 20 minutes, until a skewer inserted into the middle comes out clean (make sure that you poke it right down to the bottom of the pan to check). 

Remove the gingerbread loaf from the oven and leave to cool in the pan then transfer to a wire rack. 

Serve thickly sliced with lots of butter.

Store leftover gingerbread loaf either in an airtight container or well wrapped in plastic wrap at room temperature for up to a week.

Have made twice and split the quantity in to two smaller tins. Cooking time was approx 1hr (tested with skewer).
Raving reviews both times from all

This is my go-to cake, I absolutely love it. Works a treat with either treacle or golden syrup (following the other alteration instructions of course!).

I've even made it subbing in GF flour so my daughter could eat it and while it was a different texture, it was still fabulous (just a bit crumbly after a few days).

Freezes beautifully, I cut it down the middle lengthways as soon as it's cool and pop half in the freezer so we don't eat it all straight away and the smaller slices feel less indulgent #WhoAmIKidding

My loaf keeps sinking in at the top how do I stop that from happening?

I used to make this recipe regularly - it did sink in the middle occasionally if I over filled the tin

This is soo moist ! Made it with the golden syurp variant but have since purchased treacle and it's in the oven now can't wait to try

Recipe is perfect - I had looked for a gingerbread recipe, tried a few and this one is by far the best. A real old-fashioned gingerbread. I am often asked for this.
Since your preference was the treacle….that is what I use, why would I try to improve on perfection?
Thank you so much.
Maxine

Every single recipe I have made of yours has always been exceptional and so consistent and this one is no different. Lasts for so long, incredibly flavoursome and isn’t dry or heavy in the slightest. Have received so many compliments on this loaf !

This loaf is absolutely delicious but incredibly difficult to stop eating! I used to make the one that this recipe is based on, which is also delicious but a bit sweeter and it is so much easier to make with the ingredients in weight rather than measuring a 1.3 cup of golden syrup! 
Thank you for the recipe and for all your work to make it amazing like all of your recipes!

Can I check the dimensions if the loaf pan ? My UK loaf pan is 1kg and overflowed. So switched to square tin

Delicious- made the golden syrup version! Yum

I made 8 of these for a coffee morning. The batter was super easy to mix together. I made it in double batches and I think anything more than this would be tricky to handle. It makes a lot of batter. Make sure you have very large loaf tins. I think it would easily split into two standard 2lb loaf tins.  I was very happy I had an overhang on the baking paper that saved any escape. The cakes smell amazing and I can't wait to tuck into them tomorrow.

Absolutely delicious and a good one to make in advance.  I did a 2/3 size mix to fill a smaller loaf pan i have but it still went over the sides!  I think I'll do full recipe in two pans next time, as this will definitely be made again.

Absolutely beautiful cake. You can play with the level of spiciness and sweetness but the overall texture and consistency is great. We used molasses and it really gives it that distinctive dark color and deeper taste. I took it out of the oven after 60 minutes and it was perfectly done but I suppose you can leave it in a bit longer as well. Thank you for the recipe, it really made our Christmas extra special 😊

I have been craving real gingerbread for so long, this was exactly what I wanted. Impeccable recipe 🙌🏽

So delicious. Recipe worked perfectly - thank you!

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Top 2 gingerbread loaf cake recipes from across the web

The most viewed gingerbread loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Loaf

Classic Gingerbread Loaf

The most viewed gingerbread loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine