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A loaf cake with a sugar glaze is served on a wooden board.

Gingerbread Loaf

This gingerbread loaf is a simple, classic bake with the flavors of ginger, cinnamon, and molasses. It’s soft, lightly sweet, and finished with a easy glaze, perfect for the holidays or any time you want something cozy.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 spices
Calories: 219kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Mixing bowl
  • Saucepan
  • Whisk
  • 8" by 5" (20cm by 13cm) loaf pan

Ingredients

  • 250 g all-purpose flour
  • 1½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoon ground ginger
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 250 g unsulfured molasses
  • 60 g unsalted butter
  • ½ teaspoon vanilla extract
  • 125 g whole milk

Glaze

  • 120 g powdered sugar
  • 1 to 2 tablespoon water

Instructions

  • Preheat the oven to 350F (175C) and line an 8" by 5" (20cm by 13cm) loaf pan or similar with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
  • In a saucepan, combine the molasses, butter, milk, and vanilla extract. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is hot but not boiling.
  • Pour the hot molasses mixture into the dry ingredients and whisk until just combined and no dry streaks remain. Do not overmix. The batter won’t look smooth, and that’s okay. The most important thing is that no dry specks of flour are left.
  • Pour the batter into the prepared loaf pan and tap it gently on the counter to release any large air bubbles.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
  • For the glaze, whisk the powdered sugar with 1 tablespoon of water until smooth. Add more water, a little at a time, until the glaze is thick but still pourable.
  • Drizzle the glaze over the cooled loaf and let it set for a few minutes before slicing.

Notes

Store the gingerbread loaf in an airtight container at room temperature for up to 4 days. 
To freeze, wrap the unglazed loaf tightly in plastic wrap, or slice it and wrap each slice individually, then in foil, and freeze for up to 3 months. Add the glaze before serving.
 
 

Nutrition

Nutrition Facts
Gingerbread Loaf
Serving Size
 
1 slice
Amount per Serving
Calories
219
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
282
mg
12
%
Potassium
 
349
mg
10
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
26
g
29
%
Protein
 
3
g
6
%
Vitamin A
 
143
IU
3
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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