Homemade Gingerbead Loaf by The Toasty Kitchen

Homemade Gingerbread Loaf

Homemade Gingerbread Loaf is soft, moist, and perfectly spiced with your favorite holiday flavors. Pair with your morning coffee, enjoy as dessert, or give as a gift.
Course Bread, Dessert
Cuisine American
Keyword gingerbread loaf
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 283kcal
Author Heather


  • 1/2 cup unsalted butter room temperature
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses
  • 1/2 cup boiling water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper (or grease and flour bottom and sides) and set aside. 
  • In a large bowl, cream together butter and sugar. Add eggs and vanilla. Stir until well combined. 
  • In a small bowl, add molasses and boiling water. Stir until combined. Add to wet ingredients and combine. 
  • In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Make a well in the middle of the dry ingredients and add wet ingredients. Stir until just combined.
  • Pour batter into loaf pan. Cover loaf pan lightly with foil (remove foil halfway through baking. This ensures that the top of your bread doesn't burn.) Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Optionally, dust with confectioner's sugar or serve with a dollop of whipped cream. 


Quick bread freezes well and can be kept in the freezer for 3 months. Cover with aluminum foil and place in a freezer bag for optimal results.


Serving: 0g | Calories: 283kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 254mg | Potassium: 309mg | Fiber: 1g | Sugar: 23g | Vitamin A: 345IU | Calcium: 60mg | Iron: 2.3mg