Go Back

Easy Gingerbread Loaf

My easy gingerbread loaf is a moist molasses quick bread with brown sugar, ginger and cinnamon. It slices beautifully and tastes even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk
  • 1 teaspoon baking soda
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • 1 large egg
  • ½ cup molasses
  • 2 cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • 2 mixing bowls
  • small saucepan
  • wire rack

Method
 

  1. Prep. Preheat the oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. Warm the milk. Gently warm the milk without letting it boil. Stir in the baking soda and set aside.
  3. Cream. In a large bowl, beat the softened butter and brown sugar until light and smooth.
  4. Add the wet ingredients. Beat in the egg, then mix in the molasses until fully combined.
  5. Mix the dry ingredients. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg and salt.
  6. Combine. Add the dry ingredients to the butter mixture a little at a time, alternating with the milk mixture. Mix gently just until combined. Do not overmix.
  7. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a skewer inserted in the center comes out clean.
  8. Cool. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Molasses: Use regular unsulphured molasses, not blackstrap. Black treacle works as a swap.
  • Milk: Warm it until it feels warm to the touch. Don't let it boil.
  • Make ahead: The flavor improves after 24 hours, so it's a great bake-ahead holiday treat.
  • Storage: Wrap tightly and keep at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze whole or sliced for up to 2 months.
  • To serve: Dust with powdered sugar, or serve a warm slice with salted butter.