Gingerbread Loaf Recipe

Name: Gingerbread Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 4 cups all-purpose flour; 2 cups white granulated sugar; 4 teaspoons baking powder; 2 teaspoons cinnamon; 1¼ teaspoons ground cloves; 1¼ teaspoons nutmeg; 1 teaspoon ginger; 1 teaspoon baking soda; 2 eggs; 2 cups milk; ¾ cup molasses (mild); 2 tablespoons vegetable oil

4.89

1 hour

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By: Julie Blanner11 Comments
Posted: 12/12/18

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A gingerbread loaf is an easy sweet bread with a little sugar and spice for a sensational holiday fragrance. If you love the Starbucks gingerbread loaf, you’re in for a real treat!

This is an easy gingerbread loaf bread that’s so moist and delicious and will make your home smell like Christmas.

This is a very simple quick bread recipe that’s perfect to gift to friends and family during the holidays. Make it in multiple small loaves for gifting, or bake it up in two traditional large loaves – the choice is yours!

A gingerbread loaf in a white ceramic loaf pan, with an olive branch beside it.

Yes, it’s gingerbread bread! You’re getting all the flavors you love from gingerbread cookies and cakes, wrapped into a sweet, sliceable, shareable loaf of bread.

I can’t resist the special flavors of the holidays, and I love the way they make my kitchen smell as they bake. Gingerbread is synonymous with Christmas, and I love how the spices fill your kitchen when you bake the loaves.

This quick bread recipe uses no yeast, so you don’t need to wait for it to rise, it’s perfect when you want bread in a hurry! It is perfectly spiced, without it being overpowering and is perfect to enjoy at breakfast or with a cup of coffee mid afternoon.

This gingerbread loaf recipe is more dense than cake, making it easy to slice and acceptable to eat for breakfast and brunch! Not that you need an excuse – I’m all about those holiday indulgences.

Slices of gingerbread loaf next to a loaf in a white loaf pan.

Table of Contents

Why You’ll Love this Gingerbread Loaf Recipe

Staple ingredients
Easier than a run to Starbucks
It slices beautifully!
Great for breakfast, snacks and dessert
Wonderful for neighbor holiday gifts

Slices of a gingerbread loaf recipe on a white marble countertop.

Ingredients and Substitutions

Flour – Use all-purpose flour for this recipe, bleached or unbleached.
Sugar – White granulated sugar.
Baking Powder + Baking Soda – Both types of leavening agents for rise in this quick bread.
Spices – Cinnamon, cloves, nutmeg and ginger.
Eggs – Size large for baking.
Milk – You can use whatever you have on hand, from skim to whole milk. It mostly adds moisture to this recipe.
Molasses – Mild is great for this recipe. Just be sure to one labeled specifically for baking.
Vegetable oil – For an additional layer of moisture in this gingerbread loaf!

Variations

Add a classic glaze or a cream cheese glaze.
Try a traditional fluffy cream cheese frosting for a true Starbucks style gingerbread loaf!
Add chopped pecans or almonds for texture.

A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

Mixer (You can also mix by hand)
Measuring Cups + Measuring Spoons
Loaf Pans (Mini kraft paper)
Or, try these Mini Ceramic Loaf Pans

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How to Make this Gingerbread Loaf

It takes just 10 minutes to prep this delicious Christmas bread.

Preheat oven to 325 degrees.
Combine dry ingredients. Set aside.
In a separate bowl combine eggs, milk, molasses and vegetable oil.
Gradually incorporate dry ingredients into wet until just combined.
Pour mixture into 6 greased miniature loaf pans 3/4 full to compensate for rise.
Bake as directed, according to loaf pan size.

Baking Alternatives

Traditional Loaves – Try this recipe in two full size loaf pans.
Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Tips

Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
If you don’t want to make mini loaves, you can use 2 – 1 lb loaf pans and adjust baking time to 70 minutes or until it passes the toothpick test.
Grease your loaf pans for easy removal after baking.
Let the loaves cool before storing or wrapping.
It’s amazing all by itself, but you can also enjoy with a little cinnamon butter, gingerbread frosting, cream cheese or sweet butter.

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Frequently Asked Questions

What kind of molasses do you use in gingerbread?

Molasses make this gingerbread loaf especially moist. I recommend using mild molasses which is the lightest in color and sweetest in flavor. It gives incredible flavor to this sweet bread.

Is gingerbread a bread?

Gingerbread is a term that’s used to describe a variety of breads, cookies, cakes and more – the defining characteristic is generally molasses and fragrant spices.

How to Wrap and Gift Bread

You know how I love to share our quick breads – we can never seem to eat an entire loaf ourselves. So I make them in 6 miniature loaves, keep one for ourselves and gift the others. This gingerbread loaf makes a wonderful gift!

Wrapped in ribbon and garnished with greenery (boxwood, olive, rosemary, thyme, evergreen or pine all work well – look to your garden or grocer) it makes a festive edible Christmas gift for teachers, coworkers, neighbors, friends, or family!

I use miniature ceramic loaf pans but you can also use these disposable kraft paper loaf pans. You can wrap in a cellophane bag if you wish, too. They’re inexpensive and just as beautiful!

Dietary Considerations

Vegetarian

Nut Free
To Make Gluten Free – Substitute with a 1:1 gluten free flour alternative.

How to Store

Room Temperature: This bread can be stored at room temperature for up to 3-4 days. Wrap it as air tight as possible to preserve!
Refrigerate: Store in the fridge, wrapped airtight, for up to 5-6 days.
Freezer: Store it in the freezer for up to 6 months in an airtight bag or plastic wrap. I do both to prevent any freezer odors from seeping in.