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
This is such a winner. I’ve baked this for over 4 years now! It works well for mini loafs too! Much have the orange glaze !!
Josie, I am wanting to make mini loaves with this recipe. My baking pan has four slots for the loaves, did you do anything to alter the recipe and how full did you fill the pan? I appreciate any guidance you can offer!
This is wonderful! So lovely for dessert or with a cup of tea or coffee in the afternoon. I’m new at baking gingerbread and I found some steps intimidating at first (e.g. alternating the molasses with the dry mixture) , but it is worth it. I substituted Earth Balance for butter and it turned out just fine, though I’m sure real butter is preferable for taste and texture. I’ll make this again!
Hi, I was wondering if there was a something I could use instead of molasses?
I just made this recipe this morning. I doubled the recipe and made a bundt cake and had enough batter for three-four cupcakes…It worked just great and is delicious…going to make it for a Christmas dinner and add some candied cranberries and sugared rosemary sprigs to make it look festive for Christmas. Thanks, Sally! You’re the best!
Absolutely amazing. Thanks for add the amounts in grams.. Much easier
Can you substitute heated orange juice for the water?
Hi Sandra, we haven’t tested it, but our recommendation is—if you want the orange flavor—only substitute some of the hot water. We wouldn’t use a full 3/4 cup of orange juice.
I want to make this for my boss for Christmas because she can’t eat the cookies I bake for everyone. In your notes you say it needs a sturdy all purpose flour. Would King Arthur’s one-to-one gluten-free flour be “sturdy?”
Hi Joanna, we haven’t tested this recipe any gluten-free flour blends, so we’re unsure of the exact results. Let us know if you do give it a try. And if you’re interested, here are all of our gluten free recipes for browsing. Hope you find one to enjoy!
What if I only have black strap molasses ? Can I still use it?
Hi Francesca, blackstrap molasses has a very dark, bitter taste that usually isn’t preferred in baked goods. However, if you like it, you can feel free to use it here. Hope you enjoy the loaf!
Delicious! It was moist and had a nice texture. I’ll definitely make it again (and maybe add a little bit more of the cloves and some nutmeg).
This is perfect. I halved the recipe (I’m the only one in my house that likes gingerbread) but left the cloves at 1/4 tsp. I live in Denver and can attest this is light and fluffy at higher altitude as written. Thank you!
I absolutely love this gingerbread!! My first time ever making gingerbread.
I’m thinking about adding a cup on dark chocolate chips. Your thoughts?
Yum! Absolutely. You can add 3/4 cup to 1 cup of chocolate chips to the batter.
What are your thoughts on substituting sorghum for the molasses? I have two full jars of sorghum and am looking for ways to use it! Can’t wait to try the recipe, as is or with sorghum!
Hi Ami, we haven’t tried that, but let us know how it turns out if you do!
I’m wondering if chopped candied ginger could be added? I love a certain coffee company’s gingerbread loaf and it has since real ginger in it.
Hi Wendy, You can certainly try those add-ins! We recommend keeping the total amount of add-ins to about 2/3 cup. Let us know how it turns out!
I am going to make this gingerbread as muffins. Does the icing harden? Can I dip the muffin tops in the icing or should I spread it with a spatula? How much batter should I put in the muffing liner? 2/3 or 1/2? Thank you!
Hi Cathy! See recipe Notes for muffin instructions. Or, here’s our gingerbread muffins recipe as well.
I made your orange cranberry break a couple weeks ago and it was great! I loved it. I’m looking forward to making it again, but really wanted to try this spiced gingerbread one too. So here I go! I’m trying to use healthier ingredients — so would oil be OK to use? I was thinking olive oil or coconut oil.
Hi Jameson, because the base of this recipe is room-temperature butter creamed together with sugar, oil isn’t going to be a good substitute. Solid coconut oil would be the closest sub, but other than that, we recommend sticking with softened butter.
I would love to make this but in mini loaves. Would you know how much per loaf pan and how long to bake? Thank you
Hi Michele! The mini loaf baking time varies between pans (they are all different sizes these days!) but generally 22-25 minutes. Use a toothpick to test for doneness.
Hi Sally I am wondering if this recipe could be baked in an 8” square dish? Thanks
Definitely! We’re unsure of the best bake time.
Hi Sally! Love your recipes and am looking forward to making this. Can I use this loaf to make bread pudding? Want to try something different for Christmas.
Hi Steph, I’m so glad to read that you love my recipes. This is a quick bread, and would make a very dense bread pudding. Typically, yeast-raised breads are used for bread pudding (but not always!). Just expect a rich, and denser bread pudding.
Can you freeze with the the orange glaze?
Hi Leslie, the glaze may get a bit messy during the thawing process, but if you don’t mind the looks, then you can certainly freeze with the glaze. Hope you enjoy it!
Hi there! I’m just about to make this recipe but I have a substitution question. Could I use oil instead of butter? I’m excited to make this- all your recipes are wonderful and not one has failed me! Thank you!
Hi Lynette! Because the base of this recipe is room temperature butter creamed together with sugar, oil isn’t going to be a good substitute. Solid coconut oil could replace the butter – but other than that, we recommend sticking with softened butter.
Hi Sally, how do you think the addition of a little cardamom would fare here? Do you think it would complement the existing spice profile?
Hi Shannon, we haven’t tried it here, but you absolutely could! We’d start small (1/4 teaspoon or so) and then adjust more/less for future batches, based on your personal taste preferences. Let us know if you try it!
This is, by far, the best gingerbread We have ever had!!! We love spicy foods snd this is very highly spiced. That said, I made applesauce on Monday and the applesauce is crying for a taste!!
Hi Sally !
I plan to make this delish Gingerbread again as soon as I hear back from you. What would I hi Sally! What changes will I need Tom implement in order to bake this in my Bundt pan? Also, to have the molasses flavor a tad less strong, what do you suggest in the way of decreasing the
Molasses?can I bake this I in A Bun
Hi Nancy, We haven’t tested this in a Bundt pan, but we can’t see why it wouldn’t work. It might be better to make the batter twice instead of doubling, then combining them for the Bundt pan. We’re unsure of the exact bake time but you can use a toothpick to test for doneness. Same oven temperature. Or, you might enjoy this chocolate gingerbread Bundt cake instead. You can try reducing the molasses if you wish.
love this recipe!
Really liked the recipe, I just didn’t add the pepper and used water and coconut sugar instead of brown sugar and decreased the temp by 25* and baked it for 45 minutes and then left it in the oven for five minutes.
Can this be made in a glass loaf pan?
Hi Debbie, absolutely. Bake time may be just a few minutes longer.
Best thing I have baked in awhile. Huge fan of this sight. By the way I subbed hot water with hot orange juice concentrate …amazing
Made this last weekend and making it again today as a layer cake with cinnamon cream cheese frosting.
Absolutely stunning recipe!
Making this lovely loaf again. Directions are easy to follow and it’s perfect! Big hit with all. These ingredients are amazing and such good flavor!