Gingerbread Loaf Cake Recipe

Course: Dessert

Cuisine: American

Keyword: easy gingerbread cake, gingerbread loaf, gingerbread loaf cake

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Calories: 465kcal

Author: Jessica Formicola

Bake a gingerbread loaf cake with molasses, spices and brown sugar. Doneness cues, glaze options and storage for clean slices and moist texture.

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!

Storage: You can store this gingerbread loaf cake in the refrigerator for up to five days.

Freezing: Cakes actually freeze really well. Be sure to wrap tightly with plastic wrap and freeze the cake for up to three months.