Soft Gingerbread Loaf
Moist, deeply spiced gingerbread loaf with molasses and warm spices—slice for Christmas breakfast, gift tins, or dessert with whipped cream. Bake until a tester comes out clean and the center reaches about 200°F.
đź›’Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
🔧Kitchen Tools Needed
- 9Ă—5 loaf pan
- Mixing bowls
- Whisk
- Parchment
đź“ťInstructions
- 1
Heat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
- 2
Whisk flour, baking soda, spices, and salt. In another bowl whisk melted butter, brown sugar, molasses, egg, buttermilk, and vanilla.
- 3
Fold wet into dry just until combined—do not overmix.
- 4
Pour into pan. Bake 45–55 minutes until a toothpick comes out clean and the center feels set (about 200°F internal).
- 5
Cool in pan 15 minutes, then on a rack. Dust with powdered sugar if desired. Wrap cooled loaf; refrigerate up to 5 days or freeze 2 months.
🥗Nutrition Information
⚡Calories per serving: 260
🏷️Recipe Tags
âť“Frequently Asked Questions
No buttermilk?
Stir 1 tablespoon lemon juice or vinegar into 1 cup milk; rest 5 minutes.
Muffins?
Bake in lined muffin tin 18–22 minutes until centers spring back.
Glaze?
Whisk powdered sugar with a splash of milk and orange zest; drizzle on cooled loaf.
Food safety?
Bake until fully set; cool before wrapping; refrigerate leftovers within 2 hours in warm kitchens.
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