This wonderfully moist and spiced Old-Fashioned Gingerbread loaf, finished with a sweet buttermilk glaze, is perfect for holiday baking. Inspired by classic recipes, this loaf captures rich molasses flavor and warm spices for a festive treat that’s ideal for Christmas gatherings.
Why This Recipe is the Best
Adapted from a Nordic gingerbread cake, this version transforms the idea into a practical loaf that’s easy to slice and share. The balance of molasses and warming spices makes it a family-favorite holiday tradition.
This loaf is an excellent holiday bake and pairs well with other seasonal favorites like eggnog French toast, Christmas bark, or peppermint brownies.
Key Ingredients
This gingerbread loaf relies on molasses and a blend of spices to create a rich, aromatic bread that fills the kitchen with holiday scents.
- Softened butter – Bring butter to room temperature so it blends smoothly into the batter.
- Molasses – Light unsulfured or blackstrap molasses both work; light is sweeter while blackstrap is deeper and more robust.
- Spices – Ground cinnamon, ginger, clove, and nutmeg create the classic gingerbread profile.
- Egg – Use a room-temperature egg to help the loaf rise evenly.
- Evaporated milk – Use canned evaporated milk for the glaze; do not substitute sweetened condensed milk.
How to Make Gingerbread Loaf
Follow these clear, step-by-step instructions for best results. Refer to the photos if you need visual guidance.
- In a large bowl, cream together the softened butter, sugar, molasses, hot water and egg using an electric hand mixer until smooth. Add the dry ingredients (flour, baking soda, salt) and the spices, then mix until a uniform batter forms.
- Divide the batter between two greased and floured 9×5-inch loaf pans, or line the pans with parchment paper for easy release.
- Bake in a preheated 325°F oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool slightly before removing from the pans.
- While the loaves bake, prepare the buttermilk-style glaze: combine the sugar, butter, evaporated milk, and vanilla in a medium saucepan. Stir constantly over medium heat until it comes to a brief boil, then remove from heat.
- Once the loaves have cooled, slice and serve with the warm glaze spooned over individual slices or poured over the entire loaf just before serving.
Note: this loaf can sink slightly while cooling—this won’t affect flavor, though baking the full time and testing with a toothpick reduces the chance of collapse.
Ovens vary, so monitor the loaves the first time you make them to avoid overbaking.
Top Tip
Bake the loaves the full recommended time and use a toothpick to check doneness. Underbaked gingerbread is more likely to collapse as it cools.
Recipe
Gingerbread Loaf
Andrea
Pin Recipe
Equipment
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2 Loaf Pans (9×5 inch)
-
Mixing Bowl
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Parchment Paper (optional)
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Electric Hand Mixer
Ingredients
- 1 egg
- ½ cup butter, softened
- ½ cup sugar
- 1 cup molasses (light unsulfured or blackstrap)
- ¾ cup hot water
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon table salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground clove
Buttermilk Glaze
- 1 cup white granulated sugar
- ½ cup butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F.
- Grease and flour two 9×5-inch loaf pans or line them with parchment paper and set aside.
- In a large mixing bowl, combine the softened butter, sugar, molasses, hot water, and egg. Beat with an electric hand mixer until smooth.
- Add the dry ingredients and spices, mixing until a dark, uniform batter forms. Scrape the bowl as needed and mix about 3 minutes total. Pour the batter into the prepared pans.
- Bake 45–50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from pans.
Buttermilk Glaze
- In a medium saucepan, heat the sugar, butter, evaporated milk, and vanilla over medium heat, stirring constantly to prevent scorching. Bring briefly to a boil, then remove from heat.
- Serve the glaze warm over individual slices or spoon it over the loaf just before serving.
Notes
- The batter is sticky; lining pans with parchment makes removal easier.
- The glaze tastes like a buttery syrup and is delicious over pancakes or French toast if you have leftovers.
- Avoid removing the loaves from the oven too soon to reduce the chance of collapsing.
- This recipe makes two loaves—plan accordingly if you want only one.
- Wait to add the glaze until serving time; glazing too early can affect the texture of the bread.
Nutrition
Calories: 628 kcal
Carbohydrates: 99 g
Protein: 6 g
Fat: 24 g
Variations
- Mini – Use mini loaf pans or a cupcake tin for smaller portions; reduce bake time accordingly.
- Chocolate chips – Fold ½ to 1 cup of milk chocolate chips into the batter for a sweeter twist.
- Nuts – Stir in ½ cup chopped pecans or walnuts for texture and flavor.
- Gluten Free – Substitute a gluten-free flour blend for all-purpose flour; texture may vary.
Storing the Gingerbread Loaf
Store baked loaves in an airtight container at room temperature for 3–4 days. If the loaf is glazed, refrigerate it in an airtight container.
Keep the glaze in the refrigerator in a sealed container. Reheat gently in a microwave-safe dish for 30 seconds to loosen before serving.
The loaf freezes well. Thaw fully before serving; plan extra time for frozen loaves to come to room temperature for best texture.