Gingerbread Loaf
This Cozy Gingerbread Loaf is a spiced treat perfect for the holiday season, filled with warm aromas and a comforting texture, ideal for breakfast or as a festive gift.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- ½ cup molasses
- ½ cup buttermilk (or milk + 1 teaspoon lemon juice)
- 1 teaspoon vanilla extract
Glaze (optional)
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg, molasses, buttermilk, and vanilla extract until well combined. The mixture might look slightly curdled—this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 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, then transfer it to a wire rack to cool completely.
Optional Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf for a sweet finishing touch.
Serving
- Slice and serve with butter, cream cheese, or on its own with a warm cup of coffee or tea.
Notes
Store the gingerbread loaf in an airtight container for up to 4 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to three months.