Gingerbread Donut Bread is soft, moist, and full of ginger, cinnamon, and molasses. The loaf is brushed with butter while it is still warm, then coated in spiced sugar for a sweet finish. It tastes like gingerbread and a cinnamon sugar donut all in one!
This bread is a festive variation of my Cinnamon Sugar Donut Bread, with all the cozy flavors of my Gingerbread Loaf. And if you are ready for more gingerbread, check out my Gingerbread Recipes for more treats to try!
Ingredients & Substitutions
- Unsalted butter: Use room-temperature butter for the bread so it creams easily with the brown sugar. Salted butter can be used; you may want to reduce the added salt slightly.
- Light brown sugar: If you don’t have light brown sugar, dark brown sugar can be used for a deeper molasses flavor.
- Molasses: Use regular unsulphured molasses for the best flavor. Avoid blackstrap molasses, which can be too strong and bitter for this bread.
- Eggs: Use large eggs at room temperature so they mix evenly into the batter.
- Sour cream: Full-fat sour cream gives the bread a soft, moist texture. Plain full-fat Greek yogurt can be used instead.
- Vanilla extract: Vanilla bean paste can be used in the same amount.
- All-purpose flour: Use regular all-purpose flour for the best texture. I have not tested this recipe with other types of flour.
- Ground ginger: Ginger gives the bread its classic gingerbread flavor. For a milder ginger flavor, you can reduce the amount slightly.
- Ground cinnamon, nutmeg, and kosher salt: These season the bread and give it its warm gingerbread flavor. Freshly grated nutmeg can be used in place of ground nutmeg.
- Baking powder: This helps the loaf rise, so make sure it is fresh.
- Donut coating: Melted unsalted butter helps the spiced sugar stick to the warm loaf. You can adjust the cinnamon, ginger, and nutmeg to taste.
Tips for the Best Gingerbread Donut Bread
- Use room-temperature ingredients: Room-temperature butter, eggs, and sour cream mix more evenly into the batter.
- Measure the flour carefully: Too much flour can make the bread dry. For the most accurate measurement, use a kitchen scale or spoon the flour into a measuring cup and level it off.
- Don’t overmix: Once you add the dry ingredients, mix just until the batter comes together. Overmixing can make the bread dense.
- Watch the baking time: Start checking the bread around 60 minutes. A toothpick inserted into the center should come out with a few crumbs but no wet batter.
- Let it cool slightly: Give the loaf 10 minutes in the pan before transferring it to a wire rack. This helps it hold its shape.
- Coat while warm: Brush the butter over the warm loaf, then add the spiced sugar right away. The warmth helps the sugar stick to the bread.
FAQs
Can I use blackstrap molasses?
I don’t recommend it. Blackstrap molasses has a much stronger, more bitter flavor that can overpower the other ingredients. Regular unsulphured molasses is best for this bread.
Can I use pumpkin pie spice instead of the individual spices?
Yes! You can use pumpkin pie spice in place of the cinnamon and nutmeg, but keep the ground ginger for that classic gingerbread flavor. Start with about 2 ½ teaspoons pumpkin pie spice and adjust to taste.
Why did my gingerbread bread sink in the middle?
A sunken center can happen if the bread is underbaked or the oven door is opened too early. Bake until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Can I make this bread without the donut coating?
Yes. The bread is still delicious without the coating, although you will miss the sweet, spiced finish. You could also sprinkle the top with a little powdered sugar once the bread has cooled.
Can I use a different size loaf pan?
A different size pan can be used, but the baking time will change. A smaller pan will make a thicker loaf and may need more time, while a larger pan will make a thinner loaf and may bake more quickly. Keep an eye on the bread and check for doneness with a toothpick.
How do I know when gingerbread bread is done?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. The center should also feel set when lightly pressed.
Can I make Gingerbread Donut Bread ahead of time?
Yes! The bread can be baked a day ahead. Once completely cooled, store it in an airtight container and add the donut coating before serving if you want the freshest coating.
How To Store Gingerbread Donut Bread
Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days. The sugar coating may soften slightly as it sits.
To Reheat: Warm individual slices in the microwave for about 10 to 15 seconds, if desired. You can add a little more melted butter and spiced sugar after reheating.
Freeze: Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. For the best texture, freeze the bread without the donut coating and add it after thawing.
To Thaw: Thaw the wrapped loaf at room temperature. Once thawed, add fresh melted butter and the spiced sugar coating before serving.
Gingerbread Donut Bread
Ingredients
Bread
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¾ cup (253 g) molasses
- 2 large eggs, room temperature
- 1 cup (230 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- â…› teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Donut Coating
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 1 minute.
- Add the molasses, eggs, sour cream, and vanilla. Mix on low until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. If the top begins browning too quickly, loosely tent with foil after 45 minutes.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack.
- While the loaf is still warm, brush the melted butter evenly over the top and sides.
- In a small bowl, mix together the granulated sugar, cinnamon, ginger, and nutmeg. Sprinkle the mixture over the buttered loaf, pressing gently so it sticks. Turn the loaf as needed to coat all sides. You may have a little sugar mixture left.
- Serve warm or at room temperature.
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