Introduction

This Amazing Spiced Gingerbread Loaf fills your kitchen with warm holiday aromas and offers a moist, flavorful bite every time. Perfect for festive gatherings or a cozy treat with a cup of tea, it’s a timeless recipe that’s both simple and delicious.

A close-up image of a thick slice of carrot cake placed on a white plate, showing its rich brown-orange color and moist texture filled with tiny carrot bits and crumbs. The cake has one visible layer, topped with soft, creamy white icing that drips slowly down the sides in thick, smooth streams, pooling slightly at the base. The background is a white marbled texture, softly blurred to keep focus on the cake's detailed surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup unsulfured molasses
1/2 cup milk
1 teaspoon vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Beat in the egg until well combined.
Step 5: Stir in the molasses, milk, and vanilla extract until just combined.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
Step 7: Pour the batter into the prepared loaf pan and spread evenly.
Step 8: Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 10: To make the glaze, whisk powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth. Add more milk if needed for a drizzling consistency.
Step 11: Once the loaf is fully cooled, drizzle the vanilla glaze over the top.

Tips & Variations

Add chopped candied ginger or nuts to the batter for extra texture and a festive touch.
Use softened (not melted) butter for the best crumb and texture.
Choose unsulfured molasses for a balanced, rich flavor.
Allow the loaf to cool completely before glazing to prevent the glaze from melting off.

Storage

Store the gingerbread loaf covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven before serving. The glaze is best enjoyed fresh, but the loaf can be glazed again after reheating if desired.

How to Serve

A close-up of a loaf cake with a rough texture, cut into several thick slices. The cake is dark brown and moist looking with a dense crumb. On top and slightly down the sides, thick white icing drips unevenly, creating a soft contrast with the cake’s dark surface. The cake is placed on a white marbled surface with soft natural light coming in from the side, highlighting the details of the texture and icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the right texture, but you can substitute whole wheat flour for half the amount for a heartier loaf. Avoid using gluten-free flours unless they are part of a blend designed for baking.

What can I do if I don’t have molasses?

Molasses adds deep flavor and moisture, but if unavailable, you can substitute with an equal amount of dark corn syrup or a mix of honey and a little brown sugar. The flavor will be slightly different but still delicious.