Print

Gingerbread Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

This Gingerbread Loaf recipe delivers a moist, warmly spiced cake perfect for the holiday season or anytime you crave classic gingerbread flavors. With a blend of ginger, cinnamon, cloves, and rich molasses, it offers a robust taste balanced by a touch of lemon zest. Easy to prepare and bake, this loaf is perfect for sharing or enjoying with a cup of tea.

Ingredients

Dry Ingredients

  • 2 ¼ cups plus 2 teaspoons all-purpose flour (340 grams)
  • 1 ½ teaspoons baking soda (8 grams)
  • 1 tablespoon plus 1 teaspoon ground ginger (7 grams)
  • 1 ½ teaspoons ground cinnamon (4 grams)
  • ⅜ teaspoon ground cloves (1 gram)
  • ½ plus ⅛ teaspoon kosher salt (2 grams)

Wet Ingredients

  • 1 cup plus 1 ½ teaspoons dark brown sugar, lightly packed (220 grams)
  • 1 cup plus 2 ¼ teaspoons unsulfured blackstrap molasses (340 grams)
  • 1 cup canola or vegetable oil (215 grams)
  • ¼ cup plus 2 ½ tablespoons beaten eggs, about 2 large eggs (100 grams)
  • 1 ¼ cup plus 2 ½ tablespoons boiling water (336 grams)
  • 1 tablespoon plus 1 teaspoon grated lemon zest (5 grams, from about 2 lemons)

Instructions

  1. Preheat the oven and prep pans: Preheat your oven to 350°F. Spray two loaf pans with nonstick cooking spray and line them with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until well combined.
  3. Blend wet ingredients: In a stand mixer, combine the dark brown sugar, blackstrap molasses, and canola or vegetable oil. Mix until smooth. Gradually add the beaten eggs while mixing to incorporate thoroughly.
  4. Add dry ingredients: Slowly add the dry ingredients to the wet mixture, blending on low speed until just combined to avoid overmixing.
  5. Finish batter: Gradually pour in the boiling water while folding gently into the batter to create a smooth consistency. Fold in the grated lemon zest evenly throughout the batter.
  6. Pour batter into pans: Divide the batter evenly between the prepared loaf pans, smoothing the surfaces with a spatula.
  7. Bake and cool: Place the pans in the preheated oven and bake for 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let the loaves cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
  8. Storage: Once cooled, wrap the loaves tightly in plastic wrap or aluminum foil. They can be frozen for up to 1 week. Defrost the loaf in the refrigerator before serving to preserve texture and flavor.

Notes

  • Use parchment paper to ensure easy removal of the loaf from the pan and to prevent sticking.
  • Boiling water helps to bloom the spices and makes the loaf moist; mix it in slowly to avoid curdling the batter.
  • Blackstrap molasses adds a rich, robust flavor; you can substitute with regular molasses but expect a milder taste.
  • Storage tips: Freeze tightly wrapped to maintain freshness for up to 1 week, and thaw in the refrigerator to keep the texture intact.
  • For deeper spice flavor, let the batter rest for 10 minutes before baking to allow the spices to meld.

Find it online: https://sweetworldcooks.com/gingerbread-loaf-recipe/