Gingerbread Loaf

Loaf of bread sliced on a white serving plate.

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.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Author Heather

Ingredients

½ cup (100 g) vegetable oil
½ cup (106 g) brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup (170 g) molasses
½ cup (113 g) hot water
2 cups (240 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt

Instructions

Preheat oven to 350 ℉. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
In a large bowl, add oil, sugar, eggs, and vanilla extract. Stir until combined.
In a small bowl, add molasses and boiling water. Stir until combined. Add to liquid mixture and stir to combine.
In a third 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. Tent loaf pan loosely with foil (remove foil halfway through baking. This ensures that the top of your bread doesn't burn). Bake for about 50-60 minutes, or until your bread pops right back when gently pressed on top. If an indent is left, your bread needs more time. Bread is cooked through when it reaches 200℉ in the center (an instant read thermometer is the most accurate way to tell when your bread is done).
Transfer loaf pan to a cooling rack and allow to cool completely before removing from pan and slicing.
Optionally, dust with confectioner's sugar or serve with a dollop of whipped cream.

Video

Notes

Storage: Gingerbread will keep for up to 3 days in a tightly sealed container at room temperature.
Freezing: Gingerbread 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.
To prevent dry bread: If your oven runs hot, begin checking your bread for doneness a few minutes early. Once your bread is done baking, allow it to cool completely before slicing. Slicing into hot bread allows steam and moisture to escape.
Properly measure the flour: Properly measured flour ensures your bread doesn't turn out dense or dry. Weigh your flour with a kitchen scale. If you don't have a scale, then use the spoon and level method.

Nutrition