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Gingerbread Loaf Recipe

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4.7 from 74 reviews

A flavorful and moist Gingerbread Loaf infused with warm spices, molasses, and a hint of lemon zest. Perfect for a cozy dessert or snack during the holiday season or anytime you crave a spiced treat.

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 the oven and prep pans: Preheat your oven to 350°F. Spray two loaf pans with nonstick spray and line them with parchment paper to ensure easy removal after baking.
  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 evenly combined.
  3. Blend wet ingredients: In a stand mixer bowl, combine the dark brown sugar, unsulfured blackstrap molasses, and canola or vegetable oil. Mix until smooth and well combined. Gradually add the beaten eggs to the wet mixture, mixing thoroughly after each addition.
  4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, blending until just combined to avoid overmixing.
  5. Finish batter: Slowly pour in the boiling water while mixing gently, then fold in the grated lemon zest carefully to maintain the fresh citrus aroma.
  6. Pour and bake: Evenly divide the batter between the prepared loaf pans. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
  7. Cool and store: Allow the loaves to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely. Wrap the cooled cakes tightly and freeze for up to 1 week. Defrost in the refrigerator before serving.

Notes

  • Use parchment paper for easy removal and clean edges of your loaf.
  • Make sure the water is boiling to help dissolve the molasses and create a moist texture.
  • You can substitute canola oil with vegetable oil for a neutral flavor or mild olive oil for a slight fruity hint.
  • Let the loaf cool completely before wrapping to prevent sogginess.
  • Freezing leftover loaves helps maintain freshness and flavor for up to a week.

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