Gingerbread Loaf Cake (Moist, Spiced, and Easy)

This loaf bakes up tender and moist, with a warm ginger aroma that fills the kitchen and a soft crumb that stays plush for days. It’s the kind of gingerbread you slice thick and enjoy any time of day.

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Gingerbread Loaf Cake

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

10

slices

Prep time

15

minutes

Cooking time

1

hour 

Calorieskcal

Total time

1

hour 

15

minutes

A moist, warmly spiced Gingerbread Loaf Cake made with molasses, brown sugar, and butter. Soft crumb, simple method, and perfect for any holiday morning.

Ingredients

• 1/2 cup unsalted butter, softened (113g)

• 1 cup brown sugar (200g)

• 1 large egg (50g)

• 1/2 cup molasses (170g)

• 1 teaspoon vanilla extract (4g)

• 1 3/4 cups all-purpose flour (220g)

• 1 teaspoon baking soda (5g)

• 3/4 teaspoon salt (4g)

• 1 1/2 teaspoons ground ginger (3g)

• 1 teaspoon ground cinnamon (2g)

• 1 cup milk (240g)

Directions

• Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment.
• Beat the butter and brown sugar until pale and creamy, about 2 minutes.
• Add the egg, molasses, and vanilla and mix until smooth.
• Whisk the flour, baking soda, salt, ginger, and cinnamon in a bowl.
• Add the dry ingredients to the wet mixture and mix on low until combined.
• Stir in the milk until the batter is smooth.
• Spread the batter into the prepared pan.
• Bake for 55–65 minutes, or until a tester comes out with moist crumbs.
• Cool in the pan for 10–15 minutes, then transfer to a rack.

Notes

• Let the loaf cool fully before slicing for the cleanest texture.
  A light-colored loaf pan prevents over-browning.
• For UK/Aus readers: substitute golden syrup only if molasses is unavailable, understanding the flavor will be lighter.

Why This Recipe Works

The combination of butter, brown sugar, and molasses creates a moist, sturdy crumb that stays soft after cooling. Creaming the butter gives the loaf lift without making it airy, keeping the texture closer to a classic, tender quickbread.

Warm ginger and cinnamon give the loaf its signature flavor, and the balance of spices keeps the crumb cozy without overwhelming the molasses. A straightforward mixing method makes the batter easy to handle and helps the loaf bake evenly from center to edges.

Using a standard loaf pan at a steady baking temperature helps the loaf rise gently without drying out. Cooling the loaf in the pan allows the crumb to settle and stay moist.

Ingredients & Substitutions

Unsalted butter: Adds richness and moisture to the crumb.
Brown sugar: Brings warmth and supports the soft texture.
Molasses: Essential for gingerbread flavor and helps keep the loaf tender.
Egg: Provides structure and helps the loaf hold its shape.
All-purpose flour: Gives the loaf the right amount of body without making it dense.
Baking soda: Helps balance the acidity of molasses and supports a gentle rise.
Salt: Rounds out the sweetness and brings out the spice notes.
Ginger + cinnamon: The core spices that define a classic gingerbread loaf.
Milk: Adds moisture and helps loosen the batter.
Vanilla extract: Enhances the warm, sweet notes in the loaf.

Essential Equipment

• 9×5-inch loaf pan
• parchment paper
• hand mixer or stand mixer
• cooling rack

How to Make Gingerbread Loaf Cake

The Creaming Base

1. Beat the butter and brown sugar until pale and slightly fluffy. This takes about 2 minutes and sets the foundation for a soft crumb.
2. Add the egg and mix until smooth, then blend in the molasses and vanilla. The mixture will look dark and glossy.

Building the Batter + Preparing the Pan

1. Whisk the flour, baking soda, salt, ginger, and cinnamon in a separate bowl. Add the dry mixture to the wet ingredients and mix on low until just combined. The batter will be thick but spreadable.
2. Stir in the milk to loosen the batter slightly. Line a loaf pan with parchment, leaving an overhang for easy removal, and spoon the batter inside, smoothing the top.

Baking for Moist Texture

1. Bake at 350°F for 55–65 minutes, or until the top feels set and a tester comes out with a few moist crumbs.
2. Cool the loaf in the pan for 10–15 minutes, then lift it out and let it finish cooling on a rack before slicing.

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Expert Tips

• Cream the butter fully before adding the egg.
• Use parchment to lift the loaf cleanly from the pan.
• Let the loaf cool before slicing for the cleanest cuts.
• Avoid overmixing once the flour goes in.
• Use a light-colored loaf pan to prevent over-browning.

Storage & Freezing

To Store:
Keep the cooled loaf wrapped tightly in plastic or stored in an airtight container. It stays moist for several days at room temperature.

To Freeze Baked Loaf:
Wrap the cooled loaf (whole or sliced) in plastic, then place it in a freezer-safe bag or container. Thaw at room temperature before serving.

FAQ

1. Why does gingerbread loaf sometimes sink in the middle?
   Usually from underbaking or removing it from the oven before the center has set.
2. How do I know when gingerbread loaf is done?
   A tester should come out with a few moist crumbs, and the top should feel set.
3. Can I serve gingerbread loaf warm?
   Yes, but let it rest long enough so the crumb doesn’t collapse.
4. Can I use blackstrap molasses?
   It’s stronger and less sweet, which can change the texture and flavor. Unsulphured molasses works best.
5. How thick should the slices be?
   Gingerbread loaf is best served in thick slices so the soft crumb holds together.