Gingerbread Loaf

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.

Course Cakes

Cuisine American

Keyword gingerbread loaf

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 370kcal

Author Paula Montenegro

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

US Customary - Metric

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.

Notes

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 an 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.

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 homemade gingerbread spice mix or store-bought.

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.

Nutrition