This gingerbread loaf cake is ultra-moist and fragrant, blending unsulfured molasses with ginger, cinnamon, cloves, nutmeg and allspice for a tender crumb and bakery-style aroma. Mix in one bowl, bake, then finish with desired topping for an easy holiday dessert or breakfast loaf.
Gather This
I’d be willing to bet you have most of the ingredients needed to make this gingerbread loaf cake. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Molasses – Molasses is the main flavor component of any gingerbread recipe. It has robust flavor while also having a sweetness.
- Vegetable shortening
- Flour
- Baking soda
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground cloves
- Nutmeg
- Allspice
- Fine sea salt
- Unsalted butter
- Light brown sugar
- Eggs
- Whole milk
Topping Options
This gingerbread loaf cake is great all on its own, but I always like to add some sort of topping to mine. The simplest option is just to dust the top with powdered sugar; it kind of resembles snow and adds just the right amount of sweetness.
However, I like to top mine with a gingerbread cream cheese frosting; it has the perfect amount of tart, sweet and spice and complements the loaf cake well. Another option is to top it with a powdered sugar glaze, which is just as delicious but slightly more simple.
Variations
There are plenty of ways you can make this gingerbread loaf cake recipe your own. Here are a few suggestions.
- Citrus flair – Orange is a flavor that pairs really well with gingerbread. Try adding a couple teaspoons of fresh orange zest to the batter. You can even top with an orange glaze.
- Nuts – Folding in 1/2 cup of toasted nuts like pecans or walnuts add texture and crunch to your cake.
- Chocolate – Try stirring in 1/2 cup of chocolate chips, or even drizzling the finished cake with chocolate at the end.
Test Kitchen Tips
I’ve tested this gingerbread loaf cake recipe to be able to bring you the best tips and tricks for success!
- Warm the milk – Warming your milk helps to to reduce the batter curdling and improve rise.
- Weigh flour – Although you can measure, weighing your dry ingredients gives the most accurate amount for consistent texture.
- Don’t overmix – After the flour goes in, make sure to mix until just moistened; this keeps the crumb tender.
- Pan color matters – Dark pans tend to brown baked goods faster; if your pan is dark, check your cake 5 minutes early for doneness.
Commonly Asked Questions
Chances are you opened the oven door to test it too soon or removed it from the oven. This causes it to fall on itself if the center is not fully cooked.
This likely means the batter was overmixed or under-leavened; make sure to sift dry ingredients, don’t beat after flour is added and confirm your baking powder/soda are fresh.
Tent loosely with foil the last 10 minutes if the top gets too dark before the center sets.
More Festive Gingerbread Recipes
When Christmas rolls around, I start craving all things gingerbread! Here are some of my favorites.
Gingerbread Loaf Cake Recipe
Ingredients
- vegetable shortening
- 2 ½ cups flour , plus more for the pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter , room temperature
- 2/3 cup light brown sugar , packed
- 1 cup unsulfured molasses
- 2 eggs
- 1/2 cup whole milk , heated in the microwave for 30 seconds
- gingerbread cream cheese frosting , optional
- powdered sugar icing , optional
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan generously with vegetable shortening and then dust it with flour, making sure to tap out the excess. Set aside.
- In a large mixing bowl, sift together the 2 ½ cups flour, 1 teaspoon baking soda 1 teaspoon baking powder, 2 teaspoons ground ginger, 2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/2 teaspoon fine sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the softened 1/2 cup unsalted butter and 2/3 cup light brown sugar until light and fluffy. Add the 1 cup unsulfured molasses and 2 eggs until the mixture is smooth.
- Alternate adding the dry ingredients and 1/2 cup whole milk until just blended, do not overmix.
- Transfer the cake batter to the prepared loaf pan. Bake for 50-55 minutes or until it passes the toothpick test. Allow to cool slightly before serving, or frosting if desired.
- Top with a dusting of powdered sugar, gingerbread caramel sauce, gingerbread cream cheese frosting or powdered sugar icing .
- If you’ve tried this recipe, come back and tell is how it went in the comments. We love feedback!
Notes
Nutrition
