Save This gingerbread loaf combines warm spices like ginger, cinnamon, cloves, and nutmeg to create a moist and flavorful treat. The batter blends softened butter, brown sugar, molasses, eggs, and milk, then bakes to golden perfection in a loaf pan. A bright, tangy lemon glaze made from powdered sugar and fresh lemon juice is drizzled on once cooled, adding a refreshing contrast to the rich spices. Ideal for sharing during holiday gatherings or enjoying alongside tea or mulled wine.
Optional ingredients like crystallized ginger or nuts enhance texture, while hints of vanilla deepen the flavor. Baking requires about an hour, with simple mixing and careful layering of dry and wet components. This loaf offers a delightful balance of sweet and spice, finished with a citrusy glaze that brightens each slice.
I still remember the first time I made this gingerbread loaf: the cozy aroma of warm spices filled my kitchen, reminding me of chilly afternoons spent with friends and cups of tea. It quickly became a comforting staple that brightened even the darkest winter days.
One winter evening, unexpected guests showed up just as I pulled this loaf from the oven. The scent instantly had everyone gathered around the kitchen, and I was so proud to serve something homemade that tasted just right on the first try.
Ingredients
- All-purpose flour: I always sift it to avoid lumps and keep the texture light
- Baking soda: This helps the loaf rise perfectly without being cakey
- Ground ginger: I choose fresh, fragrant powder for that bold ginger kick
- Ground cinnamon: Adds warmth and balances the spices beautifully
- Ground cloves and nutmeg: Just a pinch gives complexity without overpowering the ginger
- Unsalted butter: Softened to room temperature for smooth creaming
- Brown sugar: Packed tightly to maintain the right sweetness and moisture
- Unsulphured molasses: This deepens the flavor and gives the loaf its signature color
- Large eggs: At room temperature to blend seamlessly with the batter
- Whole milk: Also room temperature, adds richness
- Vanilla extract: A splash for a sweet undertone
- Powdered sugar, lemon juice, and lemon zest: For the tangy glaze that brightens every bite
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and grease plus line your loaf pan with parchment paper so the loaf slips out easily later.
- Mix Your Dry Spices:
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl—you'll smell those spices blooming.
- Cream the Butter and Sugar:
- In a large bowl, beat softened butter and brown sugar until light and fluffy—this is when you know the texture will be just right.
- Add the Molasses and Eggs:
- Beat in molasses for that rich color and flavor, then incorporate eggs one at a time, making the batter smooth and glossy.
- Combine Wet and Dry:
- Add dry ingredients in thirds, alternating with milk, starting and ending with flour. Mix gently, stopping when just combined to keep the loaf tender.
- Bake the Loaf:
- Pour batter into your pan and smooth the top. Bake for 45–50 minutes until a toothpick comes out clean and the kitchen smells heavenly.
- Cool and Glaze:
- Cool in the pan for 10 minutes before moving to a rack. Whisk powdered sugar and lemon juice into a smooth glaze, add zest if you want the extra zing, then drizzle on once the loaf is fully cooled.
Save This loaf became more than just a dessert when I served it to my family during a difficult winter. It brought everyone to the table, sparking laughter and warmth that lingered long after the last crumb was gone.
Keeping It Fresh
Store your gingerbread loaf wrapped tightly in plastic wrap or in an airtight container at room temperature to maintain moisture. It’s best enjoyed within 3 days but can last up to a week refrigerated.
Serving Ideas That Clicked
Pair the loaf with a cup of black tea or spiced mulled wine. A dollop of whipped cream or a scoop of vanilla ice cream adds a wonderful contrast to the spicy, citrusy notes.
A Time This Recipe Saved the Day
Once, when I forgot to plan dessert for a holiday dinner, this loaf came to the rescue. Its simple ingredients and quick prep saved the day, and the glaze impressed everyone as something special.
- Remember to line your pan well for easy removal
- If you like, stir in chopped crystallized ginger for texture
- Don’t skip the lemon glaze—it truly lifts the whole loaf
Save Thanks for baking along with me! I hope this gingerbread loaf fills your home with warmth and smile-worthy moments.
Recipe FAQs
- → What spices are used in this gingerbread loaf?
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The loaf features ground ginger, cinnamon, cloves, and nutmeg for a warm, balanced spiced flavor.
- → How is the lemon glaze prepared?
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The glaze is made by whisking powdered sugar with freshly squeezed lemon juice until smooth; lemon zest can be added for extra aroma.
- → Can I add texture to the loaf?
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Yes, chopped crystallized ginger or nuts can be folded into the batter to add a pleasant chewiness.
- → What is the best way to bake the loaf evenly?
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Use a greased and parchment-lined 9x5-inch loaf pan and bake at 350°F (175°C) for 45–50 minutes until a toothpick inserted comes out clean.
- → How should the loaf be served?
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Allow the lemon glaze to set before slicing. It pairs beautifully with black tea or mulled wine for a comforting treat.
