Gingerbread Breakfast Loaf
Embrace the cozy, nostalgic flavors of the season with this Gingerbread Breakfast Loaf—a perfectly spiced, tender loaf that’s brimming with the warming notes of ground ginger, cinnamon, nutmeg, and cloves. Sweetened with rich molasses and brown sugar, this moist and fluffy bread is a festive delight that’s perfect for breakfast, brunch, or an afternoon treat. With just 15 minutes of prep and a simple mixing method, it comes together effortlessly, making it ideal for busy mornings or holiday gatherings. Enjoy it freshly baked with a dusting of powdered sugar and pair it with your favorite hot coffee or tea for the ultimate comfort experience. This recipe is a must-try for lovers of easy holiday baking and classic gingerbread treats!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Brown sugar
- 2 large Eggs
- 0.5 cups Molasses
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with butter or non-stick spray. Optionally, line the pan with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, beat the softened unsalted butter and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the molasses and vanilla extract until smooth.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 45-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool completely.
If desired, dust the top with powdered sugar before slicing and serving.
Enjoy your gingerbread breakfast loaf with a cup of coffee or tea!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 40.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
