This old-fashioned gingerbread loaf cake is a classic quick bread recipe made with molasses, warm spices, and simple ingredients. It bakes into a moist loaf with a tender crumb and rich gingerbread flavor that works especially well during the holiday season, but it's just as good any time of year.
This is a traditional gingerbread loaf cake made from scratch. The deep molasses flavor and warming spices give it that familiar gingerbread dessert taste that pairs well with morning coffee, dessert, or sharing during the holidays.
Why This Recipe Works
- This homemade gingerbread loaf recipe is made from scratch with simple ingredients
- Bakes into a moist loaf with a tender crumb
- Molasses and warm spices create classic gingerbread flavor
- Easy loaf cake that slices cleanly
- Finished with a simple vanilla glaze that adds just enough sweetness
Ingredients
- unsalted butter, room temperature
- granulated sugar
- brown sugar
- large eggs, room temperature
- molasses
- salt
- cocoa powder
- ground ginger
- nutmeg
- ground cloves
- allspice
- baking powder
- baking soda
- all-purpose flour
- powdered sugar
- vanilla extract
- milk
- lemon juice, optional
See the recipe card for the full recipe and directions.
How to Make Old-Fashioned Gingerbread Loaf Cake
- Heat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray. Line with parchment paper if desired for easy removal.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing until combined. Add the molasses and mix briefly.
- Add the salt, spices, baking powder, and baking soda. Mix on low speed just until combined.
- Add the flour and mix until the batter comes together, scraping the sides of the bowl as needed. Do not overmix.
- Pour the gingerbread batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, vanilla extract, milk, and lemon juice if using.
- Add milk a little at a time until the glaze reaches a pourable consistency. Drizzle over the cooled loaf before slicing.
Variations and Flavor Options
This gingerbread loaf highlights classic holiday spices, but the glaze can be adjusted depending on preference. Adding lemon juice gives the glaze a subtle brightness that balances the warm spices, while leaving it out keeps the flavor simple and traditional.
If you're looking for a quicker option with less prep try this easy gingerbread loaf recipe. It's a cake mix gingerbread loaf that uses similar spices in a shortcut version.
For another traditional gingerbread treat with a chewy texture, try these Gingerbread Cookies.
Storage
Store the glazed loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. The flavor holds up well, and the loaf often tastes even better the next day.
📖 Recipe
Old-Fashioned Gingerbread Loaf Cake
Equipment
Ingredients
Gingerbread Loaf Cake
- 1 cup unsalted butter - room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs - room temperature
- ⅓ cup molasses
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ tablespoon cocoa powder
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¾ cups all-purpose flour
Vanilla Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk
- 1 teaspoon lemon juice - optional
Instructions
- Heat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray. Line with parchment paper if desired for easy removal.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing until combined. Add the molasses and mix briefly.
- Add the salt, spices, baking powder, and baking soda. Mix on low speed just until combined.
- Add the flour and mix until the batter comes together, scraping the sides of the bowl as needed. Do not overmix.
- Pour the gingerbread batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, vanilla extract, milk, and lemon juice if using.
- Add milk a little at a time until the glaze reaches a pourable consistency. Drizzle over the cooled loaf before slicing.
Notes
- Make sure ingredients are at room temperature for a smooth batter.
- Do not overbake to keep the loaf moist.
- The gingerbread flavor develops even more after resting overnight.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
