Soft, moist, and intensely flavored, this gingerbread loaf is packed with molasses, ginger, and cozy winter spices, then finished with a sweet orange icing.
I originally published this recipe in 2016 and have since added new photos and helpful success tips.
Today’s richly spiced gingerbread loaf is breakfast, bread, snack, and dessert all rolled into one. It’s wonderfully versatile: You can make the loaf as muffins (see recipe Notes) to enjoy in the morning with a cup of coffee, or serve warm with a scoop of vanilla ice cream for a simple homestyle dessert. Savor a slice with tea in the afternoon, or top with homemade whipped cream and sugared cranberries for a beautiful finale to your holiday meal.
The possibilities are endless!
Here’s Why You’ll Love This Gingerbread Loaf
One of the many things I love about this recipe is the smell as it bakes: between the busy days of the season, this recipe fills your kitchen with something invitingly warm, cozy, and unmistakably gingerbread. We love it.
If you need even more convincing, it’s:
- Deeply spiced and moist with rich molasses flavor
- Not overly sweet
- Easy to make
- Perfect any time of day
- Adaptable into muffins or cupcakes (see Notes)
- Delicious with or without the icing!
Ingredients You Need & Why
These are all pantry basics that you may already have on hand:
- Flour: This is a dense, moist cake/quick bread, so we need sturdy all-purpose flour as the base.
- Baking Soda: Baking soda helps it rise.
- Salt & Spices: This is deeply spiced gingerbread. There’s plenty of ginger, cinnamon, and cloves. I also add a pinch of black pepper. I love it so much in my pumpkin pie, I figured why not in gingerbread too? There’s not much—only 1/8 teaspoon—but just enough to make this a super spiced gingerbread, unlike any others I’ve ever tried.
- Unsulphured Molasses: Molasses comes in varying intensities, ranging from light to dark to blackstrap. Just like for these gingerbread oatmeal cookies, for today’s loaf we’re using dark molasses, also sold as “robust” or “full flavor” molasses. A couple brands I like: Grandma’s Robust Molasses and Brer Rabbit Full Flavor Molasses. I do not recommend using blackstrap molasses, which can be too strong and bitter. If you want a slightly sweeter, milder flavor, use a molasses that’s labeled “light” or “mild,” such as Grandma’s Original.
- Water: We use hot water to thin out the molasses and provide some liquid for the gingerbread batter.
- Butter: Adds flavor and moisture. Make sure it’s properly softened to room temperature before beginning.
- Brown Sugar: I recommend using dark brown sugar for extra molasses flavor and moisture. If all you have is light brown, that’s completely fine!
- Egg: One egg binds everything together.
- Vanilla Extract: A must! Vanilla pairs wonderfully with all of the spices.
Expect a Semi-Thin Batter
The batter comes together with a mixer. Be sure to mix the molasses with hot water to break it down and thin it out, then incorporate it into the wet ingredients alternating with the dry ingredients. The batter is slightly thin.
Use an 8×4-inch or 9×5-inch loaf pan. The loaf pan in these photos is 8.5×4.5 inches and that size works as well! The bake time will vary by a few minutes depending which size you choose.
Optional Icing
This is a very simple, quick orange icing for drizzling on top. The gingerbread itself is moist, deeply spiced, and not overly sweet, so the loaf is just as delicious plain. That said, I highly suggest the citrus icing because it adds a light, fragrant contrast to the molasses and warm spices. The icing is made with just 2 ingredients: orange juice and confectioners’ sugar. If you prefer, you can top with vanilla icing instead.
And if you’d like to dress it up with a little holiday sparkle, top the gingerbread loaf with sugared cranberries. It’s also delicious with a spiced cream cheese frosting, like we use on this (very similar!) gingerbread cake.
Success Tips for the Best Gingerbread Loaf
Use dark (robust) molasses, not blackstrap; this is key for flavor without bitterness.
- Make sure the butter is properly softened so it creams smoothly with the brown sugar. See room temperature butter for more information if you’re interested.
- Use dark brown sugar for even deeper flavor. It’s what I use and recommend.
- Avoid overbaking. Start checking at the low end; a toothpick should come out with a few moist crumbs, not wet batter.
More Gingerbread Recipes
- Gingerbread Muffins or Gingerbread Cupcakes
- Gingerbread Cinnamon Rolls
- Upside-Down Pear Gingerbread Cake
- Gingerbread Cookies
- Gingerbread Blossoms
- Homemade Gingerbread House
- Gingerbread Waffles
- Gingerbread Cookie Bars
Spiced Gingerbread Loaf
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Soft, moist, and deeply spiced gingerbread loaf made with rich molasses and warm winter spices, then finished with a simple orange icing drizzle. Perfect for breakfast, snack, or dessert; and easily adaptable into muffins.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup (226g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 3/4 cup (180g/ml) hot water (about 100°F (38°C))
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/3 cup (67g) packed light or dark brown sugar (I prefer dark in this recipe)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Orange Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 Tablespoons (30–45g/ml) orange juice
Instructions
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan. (I use and recommend 8×4-inch or 8.5×4.5-inch.) Set aside.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper together until combined. Set aside.
- In a separate bowl or liquid measuring cup, whisk the molasses and hot water together.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until creamed together, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the egg and vanilla extract and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions, alternating with the hot water/molasses, and mixing each addition just until incorporated. Avoid over-mixing; a few small lumps are OK. Batter will be slightly thin. Pour and spread the batter into prepared pan.
- Bake for 50–60 minutes (or 55–65 minutes for a smaller 8×4-inch pan), or until the gingerbread loaf is baked through. All ovens are different, and your loaf may take a little more or less time. To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean with just a few moist (not wet) crumbs, it’s done.
- Place the baking pan on a cooling rack. Cool the loaf in the pan for 1 hour before removing from the pan. Place the loaf directly on the cooling rack to cool completely.
- Make the icing: Whisk the confectioners’ sugar and orange juice together until smooth. Drizzle over cooled loaf.
- Tightly cover or wrap leftover gingerbread loaf and store in the refrigerator for up to 5 days. The flavor gets even better after a day or two!
Notes
- Make Ahead & Freezing Instructions: The loaf can be baked, cooled, and covered tightly at room temperature overnight. The loaf can be frozen (without icing) for up to 2 months. Wrap the cooled loaf in a layer of plastic wrap, followed by a layer of aluminum foil. Thaw overnight (still wrapped) in the refrigerator, then bring to room temperature before icing and serving.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack
- Can I Leave Out the Black Pepper? Yes, you can skip it. I like it in this loaf because it deepens the spice flavor, similar to how it accentuates the spices in pumpkin pie.
- Molasses: Molasses comes in varying intensities, ranging from light to dark to blackstrap. For today’s loaf we’re using dark molasses, also sold as “robust” or “full flavor” molasses. A few brands I like: Grandma’s Robust Molasses, Brer Rabbit Full Flavor Molasses, or Wholesome!’s Organic Molasses. I do not recommend using blackstrap molasses, which can be too strong and bitter. If you want a slightly sweeter, milder flavor, use a molasses that’s labeled “light” or “mild,” such as Grandma’s Original.
- Muffins or Cupcakes: Line a muffin pan with cupcake liners. Pour the batter into the liners. Bake at 350°F (177°C) for 20–22 minutes. Makes about 10–12. I also have separate recipes for gingerbread cupcakes and gingerbread muffins.
- Optional Icing: The gingerbread itself is moist, deeply spiced, and not overly sweet, so the loaf is just as delicious plain. That said, I highly suggest the citrus icing because it adds a light, fragrant contrast to the molasses and warm spices. If you prefer, you can top with vanilla icing instead.
Reader Comments and Reviews
Even though it’s only October and still in the mid 80’s here in California, I’m ready for the smells and tastes of the holidays. This recipe is wonderful. The bread turned out moist and delicious. It smelled so amazing while baking that I didn’t wait for the glaze before I tried a slice. I made the glaze with cinnamon rather than orange and added finely chopped crystalized ginger to the batter. Next time I’ll try the Wholesome! molasses to get that dark color. Thanks for another winning recipe.
So so so so good!!! I made this cake with a little extra spice and added a spoonful of honey to help with the strong molasses, and I didn’t use the orange glaze – I used a brandy-butter glaze instead because I wanted something boozy and sweet with the cake, and served with freshly whipped cream. There were two other, fancier, desserts at this dinner party but a week later, everyone is still talking about the gingerbread. Yes, it was too strong for a few people – you have to appreciate real gingerbread to like this. But for those that do, this cake is DELICIOUS. We had literally one slice left, and hubby and I split it the next night and licked our plates clean. I used a fancy-patterned Nordic Ware loaf pan so I buttered the inside of the pan and then dusted it with fine granulated sugar hoping that would help it release – it did, and it also made a lovely crust on the cake. I’ll do that again for sure. I’m on a quest for the best gingerbread cake recipe, and so far this one is in the lead.
The recipe immediately reminded me of the older molasses spice fruit cakes. What do you think about walnuts, dried apples and diced candied ginger for additions? Would I have to soak the dried apples first? (If so, I’m thinking of hot apple cider…) Is there another dried fruit that would work better? And how much of each addition?
You can certainly add in nuts and dried fruit! I recommend keeping the total amount of add-ins to about 2/3 cup. Let me know how it turns out!
I don’t usually do comments, but this recipe is so very good! I’ve been following you for years now, and have found that I can depend on your recipes always being consistently delicious. I’m very thankful to have discovered you I tell anyone who asks me for a recipe that I don’t have to check your site, that they’ll be happy. I learned from you to bake my muffins at a high start temperature. What a difference! They’re so pretty now! I would not have thought of that to remedy them from spreading out on the muffin pan and being flat. Now they have beautiful rounded tops! Thank you!
I made this today and it turned out perfect. The taste is amazing and everyone in my household loved it. Thank you for sharing.
I whipped this up this afternoon, and it’s amazing!
We love the extra dark flavor the heavy spices.
I added the zest of half and orange and half a lemon as well as the juice from half a lemon to the glaze as written, and it was amazing. This is definitely a keeper. Thanks so much and Merry Christmas!
I made this for a snack while our gingerbread houses were setting. It was delicious with lemon curd and certainly didn’t last long. I’ll be adding this to my fall and winter menus.
This is SO delicious! I’m not a huge fan of gingerbread, but with the holidays I thought I’d give this a try. I’m so glad I did- I absolutely loved this bread! I used lemon for the glaze instead of orange because my kids ate all the oranges before I could make the bread! Definitely a keeper!
Hi! this recipe looks soo wonderful! I was wondering if you thing I would be able to turn it into a layer cake. Do you think it would hold-up to stacking? Is it too dense to work in a layer cake?
You certainly can try this as a layer cake but yes, it would be more dense than your typical cake! I suggest you try this one: https://route-span.live/moist-gingerbread-spice-snack-cake/%3C/p%3E
Wow! You weren’t kidding when you said this loaf has some spice. My gingerbread-loving husband was over the moon for this recipe. I subed out the orange icing for a Greek yogurt icing to lighten things up a bit, and also cut down on the butter and added Greek yogurt to the batter. It turned out so moist and delicious!
I baked this loaf using Grandma’s brand molasses, and while the texture and moisture were perfect, I just felt that the molasses flavor overpowered all the spices 🙁 I do want to try again, I’m thinking of reducing to 1/2 or 1/3 cup molasses and upping the spices a bit. Do you think the reduced molasses would impact the moisture level?
It shouldn’t. Hope that you enjoy the modified loaf a bit more than this one. Thanks Molly!
Hi Sally, any replacement for the dark molasses? It isn’t available where I stay 🙁
Try dark corn syrup, honey or maple syrup as a molasses substitute, 1 cup or you can substitute 3/4 c. brown sugar. That’s what my friends who can’t get molasses do and they are happy with the results. They do that for my molasses cookies recipe.
Anyone have a different flavor glaze they could recommend I’m not a fan of orange flavor?
How about vanilla or maple?
I actually love lemon with gingerbread!
Unfortunately we were really disappointed in this one. There’s no spice or ginger flavor at all. It’s extremely heavy on the molasses, tastes like right out of the bottle. I would reduce the molasses to 1/3c and bump the ginger up to 1 TBSP if I were to make this again.
Is it okay to use blackstrap molasses?
The gingerbread loaf will have a very intense flavor. That being said, yes you can.
I LOVED the cake, but the glaze wasn’t a winner. The cake recipe is a keeper!
I was really excited about this recipe, but I found the molasses flavour a bit too strong for me.
The loaf came out perfectly; moist, tender, and fluffy. I’m just not the molasses fan I thought I was
This gingerbread recipe is SPECIAL. I made it today and I am so glad I did! I will use this recipe FOREVER. It is moist and tender and has the perfect amount of spice for those of us who really love spice. I baked mine in an 8×8 square pan instead of a loaf pan. It was perfectly done in about 45 minutes. The Orange glaze is the perfect accompaniment; no whipped cream needed here!
I made this recipe with Bob’s Red Mill 1:1 gluten free flour and it turned out beautifully. I doubled the recipe and it made two loaves and 5 muffins. I made the muffins without liners and had no sticking. Delish!
Good to know about the GF flour! Thanks Erin.
Is there any way to substitute the molasses with anything else?
Hi Ranjana, unfortunately, there isn’t really another substitute that has the same distinct gingerbread taste that molasses provides. Best to stick with molasses here!
I am now making this for the second time. It is a total holiday winner! Slightly sweet, awesome holiday spice, and so incredibly tender. It was delicious even after a week ( I was limiting myself on treats and eating very slowly!) Great the day of, but the only difference the next day was the crust had lost is slight crunch and the whole loaf was delicious and soft. It was fine to make ahead. Love me some Sally’s Baking Addiction, the recipes are no-fail!
I made this bread this morning for my husband and I to have with our morning coffee. It is delicious!!!
If I wanted to give this as a gift, would I still put the icing on? I was thinking of maybe putting the icing in a separate container and then letting the person put it on themselves. Or should I just make the cake and give it as it? Which would be better?
Hi Rachel! I’d either gift it with the glaze on the side OR with a print-out of the glaze recipe. The gingerbread loaf is actually quite tasty without the glaze too, so gifting without is perfectly OK!
Hi Sally! Quick question – does the icing on top dry/get hard or does it remain gooey? I’m going away for the weekend and want to make this and wrap it up in some foil to travel with. If the icing hardens it shouldn’t be a problem but if it stays gooey I’ll leave the icing off. Thanks!
Hi Melissa! It will harden after a few hours 🙂
I made this gingerbread the other day. It made three mini loafs. It taste wonderful and is nice and moist. I will be making these to give away with my cookies for Christmas. Thank you for the great treat.
Hi Sally! I made this recipe as muffins and oh my gosh you were not kidding about the delicious smell filling the house! I texted my husband “you better get home right now and smell this kitchen” lol. I made mine as muffins and for some dumb reason thought I could get away without using liners, which didn’t work out so well. But whatevs, cake crumbles are still delicious. I also skipped the glaze and added about 3/4 of mini chocolate chips and it was awesooome. Highly recommend. Definitely making this recipe again. Thanks so much!!
Good to know about the muffins sticking! But oh my gosh adding chocolate chips– I can only imagine how wonderful they tasted.
Just made this today and it turned out great! My roommates and I loved it. Thanks so much for this new fave!!
I made this last night to officially welcome the Christmas season; it was perfect! Delicious, even without the glaze.
Hi Krystle! I haven’t, but here’s a chocolate gingerbread cake recipe 🙂 I LOVE it!