I can't say enough good things about this fantastic spiced loaf! If you love that unique gingerbread flavor, this is a one-bowl recipe you can't miss. The crumb is moist and tight but soft, the glaze adds another layer of sweetness, and the mix of spices is perfect.
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Deeply spiced with a fantastic crumb
As a raving fan of anything gingerbread, I declare this cake my favorite ever. I like it even more than my favorite gingerbread cookies. It's a large order, but this recipe delivers big time!
It can also be a quick bread recipe. But I think gingerbread loaf cake is more accurate. And different from these cute gingerbread cupcakes, which are sweeter and heavily frosted.
Either way we call it, it's a superb recipe. Even better than the famous Starbucks gingerbread loaf, in my humble opinion.
Gifting: it makes a wonderful holiday or Christmas gift. Wrap it in clear cellophane and make a gingerbread fan happy.
A very different recipe from the other ginger loaf cake in this blog, this has the unique spiced molasses flavor we love, sweet with a kick, so good it makes you go back for seconds. And thirds?
Testing notes
Molasses or cane syrup: it's an essential ingredient and necessary to achieve that unique gingerbread flavor. I've always used unsulphured molasses, but lately, I'm a fan of cane syrup. I find it less bitter than molasses.
Make ahead: the loaf can be kept for three days in the fridge, well covered in plastic wrap. Or frozen for a month. The glaze keeps well refrigerated in an airtight container for several weeks. You might need to add an extra teaspoon or two of liquid when ready to use it.
Other pan sizes: you can make gingerbread cake muffins, several mini loaves, an 8-inch square cake, or two 8-inch layers with this recipe.
Variations: this is a great bread to make a gingerbread trifle, holiday bread pudding (substitute the panettone) and holiday cake pops (substitute the red velvet cake).
Ingredients
- Molasses or cane syrup: it's an essential ingredient and necessary to achieve that unique gingerbread flavor. I've always used unsulphured molasses, but lately, I'm a fan of cane syrup. I find it's less bitter than molasses. I don't recommend blackstrap molasses as it's too bitter, but if you're used to using it, go ahead.
- Spices: I use ground ginger and cinnamon, and then add a pinch of cloves and nutmeg. You can adjust it to your palate. You can also use a store-bought or homemade gingerbread spice mix.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Spices: You can customize the mix you use, except for the ginger and the cinnamon. Besides, or instead of nutmeg and cloves, use mace and allspice.
- Glaze: Use chocolate ganache for a different flavor combination. Cream cheese frosting (like the one we use for the pumpkin bundt cake) is another popular alternative.
- Molasses: if you find the taste too strong, use a tablespoon or two of honey together with molasses, subtracting the amount.
- Brown sugar: substitute up to half of the regular sugar for light brown sugar. It will add another layer of caramel flavor and help with the moistness.
Steps to make a gingerbread loaf
Electric mixer: It's recommended to cream and mix the batter easily.
Stand mixer: Use it with the paddle attachment. I find that it's too much for a loaf cake batter. It's easier with the hand-held one.
- The butter, molasses, and dry ingredients are mixed first until smooth and thick.
- The water is then added to the spiced mixture and incorporated fully. Hot liquids make the flavors bloom and deepen.
- The final batter is fluid and easy to pour into the prepared loaf pan.
- Make sure you take out the cake as soon as a tester comes out clean. Let it cool on a wire rack.
Paula's Tip
After incorporating flour into a cake batter, you don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. Also, I like to end mixing with a silicone spatula to ensure the ingredients are fully integrated.
Powdered sugar glaze
I am a huge fan of simple icing for loaf cakes.
- Liquid: I recommend milk or water not to add another flavor. But you can use something else, like a liqueur, as we do with the hazelnut loaf, maybe orange juice, or something else you like with gingerbread.
- Cooled-down cake: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
- Make it ahead: keep it refrigerated in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.
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Gingerbread Loaf
Ingredients
For the loaf cake:
- 1 cup sugar
- 2 eggs, at room temperature
- ½ cup butter, at room temperature
- ½ cup molasses, use light, unsulphured molasses or cane syrup (my favorite).
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- pinch ground cloves
- pinch ground nutmeg
- 1 cup water, boiling
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk, or cream, or a mix
- 2 tablespoons dried cranberries, chopped, to decorate, optional
Instructions
For the loaf cake:
- Turn the oven to 350°F (180°C).
- Grease a large loaf pan, 3x10 inches (8x27cm), or similar. You can use butter and also baking or cooking spray.
- Line with a strip of parchment paper that covers the bottom and the two short sides. It'll make it easier to remove the cake from the pan.
- In a large bowl, place 1 cup sugar, 2 eggs, ½ cup butter, ½ cup molasses, 1 teaspoon vanilla extract and sifted dry ingredients and spices: 2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, pinch ground cloves and a pinch ground nutmeg.
- Beat on low speed for 2 to 3 minutes, until well combined and creamy. Do not overbeat.
- Add 1 cup water, boiling, while beating at low speed. Mix until well combined. The final batter is pretty fluid.
- Pour into the prepared pan and bake for about 35-40 minutes. The cake tester or toothpick should come out dry. It might take more or less, depending on your oven and the type of pan you use.
- Let cool on a wire or cooling rack.
- Remove from the pan by running a smooth-bladed knife around the edges and then lifting the paper carefully, as the cake is very tender.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons milk or cream until smooth and creamy. Adjust by adding more liquid or sugar. It should be like thick honey.
- Drizzle over the cooled cake and let it drip to the sides.
- Sprinkle 2 tablespoons dried cranberries or ground cinnamon. Let dry and serve.
Cheryl says
I haven’t made this yet, but seeing your notes that it can be baked as a cake, I was wondering if it could be made in a jelly roll pan and used for a roulade. Do you think the cake would roll without cracking?
Thanks!
Cheryl
Paula Montenegro says
Hi Cheryl! I don’t think it will work, as the crumb is not made to be flexible and sturdy. It’s tender without the right structure for a jelly roll.