If you love that warm, spicy aroma that fills the kitchen during the holidays, this Gingerbread Loaf is about to become your new favorite Christmas quick bread. It’s rich, moist, and perfectly spiced, the kind of Christmas loaf cake that tastes even better than the Starbucks version everyone raves about.
This gingerbread dessert combines deep molasses flavor with a hint of fresh ginger for a soft, tender crumb and that unmistakable festive warmth. It’s perfect for holiday baking or as an easy gingerbread cake recipe to impress guests without spending hours in the kitchen.
This gingerbread cake has a light texture, buttery depth, and a creamy ginger frosting that melts into every slice. It makes a stunning centerpiece for a Christmas baking table, and the batter comes together in minutes, no mixer required. Whether you call it a loaf cake, dessert bread, or simply the best gingerbread recipe you’ve ever tried, this one delivers every time.
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Why You’ll Love This Gingerbread Loaf
This recipe checks all the boxes: it’s easy to make, full of classic holiday flavors, and smells incredible while baking. The combination of molasses, brown sugar, and fresh ginger creates a rich, deep flavor balanced by warm spices like cinnamon. The texture is soft and moist, never dry. The simple ginger butter frosting takes it over the top, giving it that irresistible bakery-style finish. Serve it warm with coffee, or slice it cold for a sweet breakfast treat.
Ingredients
For the loaf:
- 2¼ cups all-purpose flour – spoon and level for accuracy.
- 2 teaspoons baking powder – helps the loaf rise evenly without being dense.
- 2 teaspoons ground ginger – adds that classic spice; you can adjust slightly for personal taste.
- 1 teaspoon ground cinnamon – complements the ginger and rounds out the flavor.
- 1 tablespoon fresh ginger, grated – optional but highly recommended.
- 1½ cups milk
- ¼ cup molasses – for that deep, earthy sweetness that defines gingerbread.
- ½ cup light brown sugar, packed– adds caramel notes; you can substitute with dark brown sugar for stronger flavor.
- ⅔ cup unsalted butter, softened
- 1 large egg – at room temperature
For the frosting:
- 1/3 cup unsalted butter – use room temperature for easy whipping.
- 2 cups powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
How To Make Moist Gingerbread Loaf Cake
Preheat your oven first. Set it to 325°F (160°C) so it’s ready to go. Grease and lightly flour a 9×5-inch loaf pan (or line it with parchment paper if you prefer easy cleanup).
Get your dry ingredients ready.
In a large bowl, sift together the flour, baking powder, ground ginger, and cinnamon. Give it a quick whisk so everything’s evenly mixed, then set it aside for a minute.
Melt the butter and molasses together.
In a small saucepan over low heat, add your butter and molasses. Stir gently until the butter melts completely and the mixture looks smooth and glossy. Don’t let it boil—just warm it enough to blend nicely. Remove from the heat and let it cool slightly while you prep the wet ingredients.
Mix up the wet ingredients.
In another bowl, whisk together the milk, egg, brown sugar, and fresh grated ginger. Once that’s well combined, pour in your melted molasses-butter mixture. Whisk again until it all comes together into a smooth, dark batter.
Combine wet and dry.
Now, pour your wet mixture into the bowl with the dry ingredients. Use a whisk or spatula to gently stir until everything is just combined—no dry flour patches, but don’t overmix or the loaf will turn dense instead of soft and tender.
Pour and bake.
Scrape the batter into your prepared pan and smooth the top. Pop it in the oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. (If it’s browning too quickly, you can loosely cover it with foil in the last 10–15 minutes.)
Cool before frosting.
Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Let it cool completely before you add frosting—otherwise, the frosting will melt and slide right off.
To Make the Frosting
Soften your butter.
Make sure the butter is nice and soft—room temperature, not melted. This makes it much easier to whip.
Whip it all up.
In a medium bowl, use an electric mixer (or a sturdy whisk if you’re feeling old-school) to beat the butter, powdered sugar, ground ginger, and vanilla together. Mix for about 3 minutes until the frosting looks pale, light, and creamy.
Adjust the texture if needed.
Too thick? Add 1–2 teaspoons of milk or cream.
Too soft? Add a little extra powdered sugar until it’s just right.
Frost and enjoy.
Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy that sweet ginger-spiced perfection!
Storage and Serving Tips
- Room temperature: Store the frosted loaf in an airtight container for up to 3 days.
- Refrigerated: Keeps up to 5 days; allow to come to room temperature before serving.
- Freezer: Wrap unfrosted loaf tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature.
- Serving ideas: Serve plain, with whipped cream, or a drizzle of salted caramel. Pairs perfectly with coffee, spiced tea, or eggnog.
Variations
- Add a pinch of clove or nutmeg for extra spice depth.
- Fold in chopped pears, walnuts, or chocolate chips before baking for extra texture.
- Swap the frosting for a simple glaze (powdered sugar, milk, vanilla) for a lighter finish.
- For mini versions, bake in muffin tins at 160°C for 25–30 minutes.
FAQs
Can I use dark brown sugar instead of light brown?
Yes, dark brown sugar will enhance the molasses flavor and deepen the color of your loaf.
Can I freeze it?
Yes, wrap tightly and freeze for up to two months. Thaw at room temperature before serving or frosting.
Can I make muffins instead of a loaf?
Yes. Divide batter into muffin tins and bake at 325°F (160°C) for 25–30 minutes.
Why is my loaf dense?
Overmixing is the usual cause. Mix only until ingredients are combined, and ensure your baking powder is fresh.
More Gingerbread Christmas Dessert Ideas
Gingerbread Loaf Cake Recipe
This gingerbread loaf is soft, moist, and perfectly spiced with cinnamon and ginger. It’s the ultimate Christmas quick bread that tastes even better than Starbucks! Made with real molasses and topped with a creamy ginger frosting, this festive gingerbread cake is easy to make and full of warm holiday flavor. Perfect for gifting, brunch, or with a cup of coffee during the holidays.
8
slices20
minutes55
minutesKeep the screen of your device on
Ingredients
- Gingerbread loaf mixture
2 1/4 cups 2 1/4 all-purpose flour
2 tsp 2 baking powder
2 tsp 2 ground ginger
1 tsp 1 ground cinnamon
1 tbsp 1 fresh ginger, grated
1 1/2 cups 1 1/2 milk
1/4 cup 1/4 molasses
1/2 cup 1/2 light brown sugar, packed
2/3 cup 2/3 unsalted butter, softened
1 large 1 egg – at room temperature
- Frosting
1/3 cup 1/3 unsalted butter – use room temperature for easy whipping.
2 cups 2 powdered sugar
1 tsp 1 ground ginger
1 tsp 1 vanilla extract
Directions
- Preheat oven to 325°F (160°C). Grease and flour a loaf pan (approx. 9×5 inches / 23×13 cm).
- Sift dry ingredients: In a large bowl, sift together the flour, baking powder, ground ginger, and cinnamon. Set aside.
- Warm the molasses mixture: In a small saucepan over low heat, combine the molasses and butter. Stir gently until the butter is fully melted. Remove from heat and let it cool slightly.
- Combine wet ingredients: In a medium bowl, whisk together the milk, egg, brown sugar, grated fresh ginger, and the melted molasses-butter mixture until smooth.
- Mix wet into dry: Gradually pour the wet mixture into the dry ingredients, whisking or stirring until just combined. Fold in grated ginger but do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Frosting
- Soften the butter: Make sure the butter is at room temperature so it’s easy to whip. It should be soft but not melted.
- In a medium bowl, use an electric mixer (or a sturdy whisk) to beat the butter, ginger, vanilla and powdered sugar for about 3 minutes until light and creamy.
- Adjust consistency if needed: If the frosting is too thick, add 1–2 teaspoons of milk or cream or if it’s too soft, add a bit more powdered sugar.
- Spread immediately over the gingerbread loaf. Store leftovers in an airtight container in the fridge for up to 5 days. Let it come back to room temperature and re-whip before using.
Notes
- Using fresh ginger gives it a little kick and freshness. If you want a milder flavor, reduce to ½ tablespoon