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Glazed gingerbread loaf cake on a wooden board being sliced.

Gingerbread Loaf

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If you love that unique gingerbread flavor, this is a 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. 

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Units

For the loaf cake:

  • 1 cup (200g) sugar
  • 2 eggs, at room temperature
  • 1/2 cup (115g) butter, at room temperature
  • 1/2 cup (130g) of light molasses or cane syrup
  • 2 cups (260g) all-purpose or cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • A pinch of ground cloves
  • A pinch of ground nutmeg
  • 1 cup (240 g or ml) boiling water

For the glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons of milk or water or cream (or a mix)
  • Chopped dried cranberries to decorate, optional

Instructions

For the loaf cake:

  1. Turn the oven to 350°F/180°C.
  2. Grease a large loaf pan, 3x10 inches (8x27cm), or similar. You can use butter and also baking or cooking spray. 
  3. 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. 
  4. In a large bowl, put all the ingredients except the water.
  5. Beat on low speed for 2-3 minutes, until well combined and creamy. Do not overbeat.
  6. Add the boiling water while beating at low speed until well combined. The final batter is pretty fluid. 
  7. Pour into the prepared pan and bake for about 35-40 minutes. The cake tester or toothpick has to come out dry. It might take more or less, depending on your oven and the type of pan you use. 
  8. Let cool on a wire or cooling rack.
  9. 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:

  1. Mix the powdered sugar with milk or water until smooth and creamy.
  2. Adjust by adding more liquid or sugar. It should be like thick honey. 
  3. Drizzle over the cooled cake and let it drip to the sides. 
  4. Sprinkle chopped dried cranberries or ground cinnamon. Let dry and serve. 

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • 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.
  • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
  • Spices: I use ground ginger and cinnamon and then add a pinch of cloves and nutmeg. You can adjust it to your palate. Or use a store-bought gingerbread spice mix.
  • 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. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10
  • Calories: 362
  • Sugar: 44.6 g
  • Sodium: 284.6 mg
  • Fat: 10.5 g
  • Carbohydrates: 64.3 g
  • Fiber: 0.9 g
  • Protein: 4.1 g
  • Cholesterol: 61.7 mg

Find it online: https://vintagekitchennotes.com/gingerbread-loaf/