gingerbread loaf recipe
This moist and spiced gingerbread loaf is perfect for the holiday season or any time you crave the warm flavors of ginger, cinnamon, and molasses. It's easy to make and makes a delightful treat for breakfast or dessert.
Equipment
- 1 9x5 inch loaf pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, use an electric mixer or whisk to cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add the molasses and eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water, starting and ending with the flour mixture. Mix just until combined. Stir in the vanilla extract.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
Notes
For added flavor, consider mixing in chopped walnuts or crystallized ginger into the batter.
This loaf can be stored in an airtight container for up to 5 days or frozen for up to 3 months.