Print

Gingerbread Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

This Gingerbread Loaf is a moist and spiced treat perfect for the holiday season or anytime you crave a cozy, warmly flavored bread. Made with a blend of ginger, cinnamon, cloves, and molasses, it offers a rich, deep taste balanced by a bright hint of lemon zest. The loaf is easy to prepare and bakes into a tender crumb with a deep brown color, making it a delightful snack or dessert.

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Spray two loaf pans with nonstick spray and line them with parchment paper to ensure easy removal of the baked loaves.
  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 and evenly distributed.
  3. Blend Wet Ingredients: Using a stand mixer, combine the dark brown sugar, blackstrap molasses, and canola or vegetable oil. Mix until smooth and integrated. Gradually add the beaten eggs while continuing to mix, blending all wet ingredients thoroughly.
  4. Combine and Finish Batter: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, mixing slowly until just combined. Slowly pour in the boiling water while mixing, which will thin the batter. Gently fold in the grated lemon zest to add a fresh, bright flavor.
  5. Pour and Bake: Divide the batter evenly between the prepared loaf pans. Place them in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Cool and Store: Remove the loaves from the oven and allow them to cool in the pans for about 15 minutes. Then transfer the loaves onto a wire rack to cool completely. Wrap the cooled loaves tightly and freeze for up to 1 week. Thaw in the refrigerator before serving.

Notes

  • You can substitute blackstrap molasses with regular molasses for a milder flavor, but this will reduce the depth of taste.
  • Make sure the boiling water is added slowly to avoid curdling and to ensure a smooth batter.
  • Line the pans with parchment paper extending over the edges to easily lift the loaf out once cooled.
  • Use fresh lemon zest for the best flavor impact; dried zest will not provide the same brightness.
  • The loaves freeze well and can be kept for up to 1 week, wrapped tightly in plastic wrap and foil.
  • For a dairy-free version, confirm the eggs are suitable or try substituting with flax eggs, keeping in mind texture changes.

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