Gingerbread Loaf
Warm your kitchen with the enticing aroma of this rich and spiced Gingerbread Loaf, perfect for the holiday season or any cozy gathering. Bursting with the comforting flavors of cinnamon, ginger, and cloves, this moist loaf is sweetened with the deep, molasses-rich taste of brown sugar for a nostalgic, festive touch. With just 15 minutes of prep time and a simple mixing method, this easy recipe yields a tender and flavorful treat that’s ideal for sharing. Serve slices dusted with powdered sugar for a touch of elegance, alongside a cup of coffee or tea. Whether as a dessert, breakfast, or snack, this classic gingerbread loaf is sure to delight your family and friends.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 2 teaspoons Ground ginger
- 0.5 teaspoon Ground cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.75 cup Molasses
- 2 large Eggs
- 1 cup Milk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer or whisk to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter mixture and mix until smooth. Then beat in the eggs, one at a time, ensuring each is well incorporated.
Gradually add the dry ingredients to the wet ingredients in thirds, 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 and use a spatula to smooth the top evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
Allow the gingerbread loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled loaf with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 588.1 g | 214% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 353.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1080 mg | 83% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4605 mg | 98% | |
*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.
