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Published by: Priscilla Michele

Moist Gingerbread Loaf with Warm Spices (Easy Homemade Recipe)

This gingerbread loaf is soft, moist, and filled with warm spices and rich molasses for classic gingerbread flavor. Easy to make and baked in one pan, this gingerbread loaf is perfect for holiday baking, cozy desserts, or make-ahead treats.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 1/2 cup hot water

Equipment

  • 2 Loaf pan (9×5-inch)
  • Mixing bowls (medium & large)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Electric hand mixer or stand mixer (optional)
  • Wire cooling rack
  • Parchment paper or nonstick spray
  • Small saucepan or heatproof bowl (for melting butter)
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 350°F (175°C). Line two 9×5-inch loaf pan with parchment paper or lightly grease it and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
  3. In a large mixing bowl, add the brown sugar, eggs, vanilla extract, vegetable oil, and melted butter. Whisk until smooth and fully incorporated.
  4. Stir in the molasses and buttermilk, mixing until the batter is evenly blended.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the loaf tender.
  6. Slowly pour in the hot water, stirring carefully until the batter becomes smooth and pourable. The batter will be thin—this is expected.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the gingerbread loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use room temperature ingredients: Bringing the eggs and milk to room temperature helps the batter mix evenly and creates a smoother, more consistent crumb in the gingerbread loaf.
  • Measure molasses carefully: Molasses is thick and sticky, so lightly greasing your measuring cup helps it release easily and ensures accurate measurements.
  • Do not overmix the batter: Once the dry ingredients are added, mix just until combined. Overmixing can result in a dense or tough loaf.
  • Check doneness early: Ovens vary, so begin checking the loaf a few minutes before the recommended bake time. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  • Cooling matters: Allow the gingerbread loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the loaf set properly and prevents cracking.
  • Storage instructions: Store the loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Gingerbread often develops deeper flavor after the first day.
  • Serving suggestion: Serve slices plain, lightly warmed, or with a dusting of powdered sugar for a simple finish that highlights the spiced flavor.