Gingerbread Loaf

As the crisp air of autumn sets in and the holiday season approaches, there’s nothing quite like the warm, spiced aroma of gingerbread wafting through the kitchen. This homemade gingerbread loaf recipe, with its rich blend of ginger, cinnamon and molasses, evokes feelings of nostalgia and comfort, making it the perfect addition to your seasonal baking repertoire.

Gingerbread Loaf Ingredients

• Flour: We went with all-purpose flour for these gingerbread loaves but feel free to use any flour you like, including gluten-free alternatives.
• Baking powder and baking soda: Leavening agents are what help dough rise during the baking process and keep bread light and fluffy.
• Spices: Ground ginger, cinnamon cloves and nutmeg are the perfect warming spices for this delightfully scented bread.
• Brown sugar: For a touch of sweetness.
• Butter, eggs and milk: Melted butter, milk and eggs are the main binders. Not only do they keep it moist and soft, they add lots of rich flavor.
• Molasses: Whatever you do, don’t skip this sweet and savory ingredient. The earthy sweetener gives gingerbread its signature color and taste.
• Vanilla extract: Vanilla extract adds to the wonderful aroma and flavor of this festive bread.

Directions

Step 1: Mix the dry ingredients

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Preheat oven to 350°F, then grease two 9×5-inch loaf pans and set them aside. In a large bowl, combine dry ingredients: the flour, baking powder, baking soda and spices (ginger, cinnamon, cloves, nutmeg). Add a pinch of salt and make sure everything is well-mixed.

Step 2: Mix the wet ingredients

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Next, combine wet ingredients and brown sugar in another bowl. Whisk the melted butter, molasses, eggs, milk, vanilla extract and sugar until the granules have dissolved in the liquid.

Step 3: Marry the mixes

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Stir the wet mixture into the dry ingredients just until moistened, then pour the dough into the prepared loaf pans waiting nearby.

Step 4: Bake the loaves

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Bake the loaves until a toothpick inserted in the center comes out clean—around 60 to 70 minutes. Cool the bread for 10 minutes or so, before removing from pans to wire racks.

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Gingerbread Loaf Variations

• Add fruit and nuts: Crystallized ginger or orange pieces and chopped walnuts or pecans would also be delicious in this bread.
• Swap the milk: Trade whole milk for buttermilk for a more decadent loaf, or apple cider or juice for a dairy-free version.
• Add a glaze: The only thing better than a slice of warm gingerbread is one glazed with maple icing.

How to Store Gingerbread Loaves

Let the loaves cool completely before storing them in a sealed airtight container to retain their moisture. If you have a bread basket or bag, that works too. These loaves can hang tight at room temperature on the counter for days without needing to be refrigerated.

How long do gingerbread loaves last?

Freshly baked loaves will last up to three on the counter and up to a week in the refrigerator.

Can you freeze gingerbread loaves?

You bet! Just be sure to wrap the individual loaves in plastic wrap or tin foil before placing them in airtight containers. The double-wrap method prevents air from sneaking inside. They should last about three months in the freezer.

Gingerbread Loaf Tips

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Why is my gingerbread dough dry?

If your dough feels a little dry, it could be from too much flour or not enough molasses. Add a little more milk or water, then give it another knead and you should be good to go.

Why does my gingerbread loaf sink in the middle?

You might have estimated the baking powder or soda instead of measuring them to the T. It’s crucial to use exact measurements when baking bread so you don’t end up with sunken loaves.

What goes with gingerbread loaves?

Cream cheese frosting would be so good slathered on top, or served on the side. We also love gingerbread with whipped cream, candied or poached fruit and traditional afternoon tea accompaniments.