Rapid Gingerbread Bread Machine
Whip up the flavors of the holiday season in no time with this Rapid Gingerbread Bread Machine recipe! This easy, no-fuss recipe is perfect for busy bakers who want the warm, spiced aroma of homemade gingerbread without hours of effort. Made with rich molasses, fragrant ground ginger, cinnamon, and cloves, this quick bread delivers a cozy sweetness that pairs beautifully with a cup of tea or coffee. The bread machine does all the work—just add the ingredients like whole milk, melted butter, and brown sugar in the specified order, and let the magic happen. Ideal for family gatherings or a delightful snack, this moist and tender gingerbread is ready in just over two hours. Plus, it's effortless to store, keeping its fluffy texture for days when sealed properly. Perfect for fans of quick bread recipes, fast bread machine baking, and holiday spices!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 tablespoons Unsalted butter, melted
- 1 large Egg
- 0.25 cup Molasses
- 2.5 cups All-purpose flour
- 0.25 cup Brown sugar, tightly packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
Instructions
Add the ingredients to your bread machine’s baking pan in the order recommended by the manufacturer. Typically, liquids are added first, followed by dry ingredients, with the yeast or leavening agents on top.
Start with the whole milk, melted unsalted butter, egg, and molasses.
Next, layer in the all-purpose flour, brown sugar, baking powder, and baking soda.
Add the ground ginger, ground cinnamon, ground cloves, and salt last.
Select the ‘Quick Bread’ or ‘Cake’ setting on your bread machine. If your machine doesn’t have a preset for quick bread, use the standard bake cycle without a kneading phase, as this is not a yeast-based recipe.
Press start and allow the bread machine to mix and bake the gingerbread.
Once the cycle is complete, carefully remove the baking pan from the bread machine with oven mitts.
Let the gingerbread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 16.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 242 mg | 5% | |
*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.
