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.

Old fashioned Gingerbread loaf cake msn image.

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

Old Fashioned Gingerbread Loaf with a vanilla glaze and cranberries on top.

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.

A slice of old fashioned gingerbread cake with a fork cut into it on a plate.

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.

A slice taken off the end of a gingerbread loaf cake topped with glaze and cranberries.

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.

Overhead image of an iced and decorated gingerbread loaf cake with frosted cranberries.

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.

An iced slice of gingerbread loaf on a plate with sugared cranberries.

📖 Recipe

Dana

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.