Spiced Gingerbread Loaf Recipe for the Holidays

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This gingerbread loaf is soft, moist, and bursting with flavor, filled with molasses, ginger, and comforting winter spices, all topped off with a delightful orange icing.

sliced gingerbread loaf drizzled with icing.

This recipe was originally published in 2016, and it has since been updated with new photos and useful tips for success.

Experience the delightful spiced gingerbread loaf that serves as breakfast, snack, and dessert all in one. Its versatility allows you to transform it into muffins (check out the recipe Notes) for a delightful morning treat alongside a cup of coffee, or serve it warm topped with vanilla ice cream for a casual dessert. Enjoy a slice with your afternoon tea, or elevate it with homemade whipped cream and sugared cranberries as a stunning finale for your holiday dinner.

The options are limitless!

Why You’ll Adore This Gingerbread Loaf

This recipe fills the kitchen with an inviting aroma as it bakes, bringing warmth and coziness amidst the hustle of the season—a true gingerbread essence. It’s a family favorite!

If you need more reasons to make it, consider that it’s:

Richly spiced and moist with deep molasses flavor
Not overly sweet
Simple to prepare
Great for any time of day
Convertible into muffins or cupcakes (see Notes)
Delicious whether topped with icing or not!

ingredients arranged in bowls: flour, molasses, dark brown sugar, hot water, vanilla, and cinnamon.

Essential Ingredients & Their Purpose

These are all staple items that you might already have:

Flour: A dense, moist quick bread requires a reliable all-purpose flour.
Baking Soda: This aids in rising.
Salt & Spices: Expect a richly spiced journey with plenty of ginger, cinnamon, and cloves, and a hint of black pepper for depth. I find it enhances the flavor, as it does in pumpkin pie; only a pinch (1/8 teaspoon) is needed.
Unsulphured Molasses: Molasses varies in intensity from light to dark to blackstrap, and for this loaf, we’re using dark molasses (often sold as “robust” or “full flavor”). Brands like Grandma’s Robust Molasses or Brer Rabbit Full Flavor Molasses are great choices. Avoid blackstrap, as it may be bitter. For a sweeter, milder taste, opt for “light” or “mild” molasses, such as Grandma’s Original.
Water: Hot water helps to thin the molasses and adds essential liquid to the batter.
Butter: For flavor and moisture, ensure it’s softened to room temperature.
Brown Sugar: I recommend dark brown sugar for extra moisture and flavor. Light brown works too.
Egg: One egg will bind all ingredients together.
Vanilla Extract: This adds a lovely flavor that complements the spices beautifully.

gingerbread batter in a glass bowl with a blue spatula.

Anticipate a Slightly Thin Batter

Mix the batter with a mixer, ensuring you blend the molasses with hot water to loosen it before adding it to the wet ingredients. Combine wet and dry ingredients in parts, mixing just until combined. The batter should be slightly runny.

Use either an 8×4-inch or 9×5-inch loaf pan. The 8.5×4.5-inch loaf pan seen in these photos works great too! Bake time may vary slightly depending on the pan size.

Optional Icing

A simple orange icing drizzled on top elevates the gingerbread. While the loaf is delicious on its own due to its moist texture and rich spices, the icing adds a refreshing citrus note. Made with just orange juice and confectioners’ sugar, it’s a delightful addition. You could even substitute with vanilla icing if preferred.

For a festive touch, consider garnishing your gingerbread loaf with sugared cranberries or pairing it with a spiced cream cheese frosting, much like what’s used on a similar gingerbread cake.

Tips for a Flawless Gingerbread Loaf

For optimal flavor without bitterness, use dark (robust) molasses instead of blackstrap.

Ensure the butter is properly softened to mix well with the brown sugar. Refer to room temperature butter tips for assistance.
Opt for dark brown sugar to enhance flavor; I highly recommend it.
Avoid overbaking your loaf. Start testing it towards the lower end of the suggested bake time; a toothpick should come out clean with a few moist crumbs, but not wet batter.

Explore More Gingerbread Recipes

Description

This gingerbread loaf is soft, moist, and richly spiced with molasses and comforting winter spices, finally topped off with a simple orange icing drizzle. Perfect for breakfast, a snack, or dessert, and easily made as muffins!

Position the oven rack in the lower third and preheat the oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan. (I recommend using the 8×4-inch or 8.5×4.5-inch.) Set aside.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper, whisking until blended. Set aside.
In another bowl or liquid measuring cup, blend the molasses and hot water.
In a large bowl with a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until creamy, about 3 minutes. (Refer to this tutorial if you need tips on how to cream butter and sugar.) Scrape the bowl’s sides and bottom as needed. Incorporate the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients in three parts, alternating with the hot water/molasses mixture, just mixing until incorporated without over-mixing; a few small lumps are fine. The batter will be somewhat thin. Pour and spread the batter into the prepared pan.
Bake for 50–60 minutes (or 55–65 minutes for the smaller 8×4-inch pan), or until the loaf is fully baked. Every oven operates differently, so your loaf might require slightly more or less time. To check for readiness, insert a toothpick into the loaf’s center; it should come out clean with a few moist crumbs (not wet).
To make the icing: Whisk together the confectioners’ sugar and orange juice until smooth. Drizzle over the cooled loaf.
Cover or wrap any leftover gingerbread loaf tightly and refrigerate for up to 5 days. The flavor improves after a day or two!

Notes

Make Ahead & Freezing Instructions: The loaf can be baked, cooled, and stored tightly at room temperature overnight. You can freeze (without icing) for up to 2 months. Wrap the cooled loaf in plastic wrap, then aluminum foil. Thaw overnight (while still wrapped) in the fridge, and then bring to room temperature before icing and serving.
Special Tools (affiliate links): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
Can I Omit the Black Pepper? Yes, feel free to skip it. I enjoy its contribution to the spice profile, similar to how it enhances pumpkin pie spices.
Molasses: Different types of molasses vary in intensity from light to dark to blackstrap. For this loaf, I recommend using dark molasses, often labeled as “robust” or “full flavor.” I like brands such as Grandma’s Robust Molasses, Brer Rabbit Full Flavor Molasses, or Wholesome!’s Organic Molasses. Blackstrap molasses can be overly strong and bitter, so avoid using it. For a milder and slightly sweeter taste, look for molasses labeled “light” or “mild,” such as Grandma’s Original.
Muffins or Cupcakes: Line a muffin tin with cupcake liners, fill them with batter, and bake at 350°F (177°C) for 20–22 minutes, yielding about 10–12 muffins. Separate gingerbread cupcake and muffin recipes are also available.
Optional Icing: While the gingerbread itself is moist and richly spiced, you can enjoy it plain. However, I highly recommend the citrus icing for its light and fragrant contrast to the deep flavors. If you’d rather, vanilla icing is also a delightful option.