Gingerbread Loaf is a delightful and comforting dessert or snack with a rich, warm, and spiced flavor profile. Then, the loaf is dusted with confectioners’ sugar for a beautiful touch and a bit of sweetness. It’s a treat that is perfect for the holiday season or anytime you want to savor the classic and nostalgic flavors of gingerbread! I also have Gingerbread Cake with Salted Caramel Buttercream you will love!
Ingredients & Substitutions
Molasses: Look for unsulphured molasses to use in the loaf. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, which can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it.
Sour Cream: Sour cream adds moisture to the gingerbread loaf. It also has a mildly tangy flavor that complements the sweetness of the molasses and brown sugar in gingerbread.
Spices: Ginger and cinnamon are the spices that work together to create a well-balanced and complex flavor profile in gingerbread. Ginger provides the spiciness and cinnamon contributes the sweetness and warmth.
Baking Powder: Since this loaf is a quick bread, it uses baking powder as a leavening agent and does not involve yeast fermentation. So, make sure your baking powder is fresh and not expired for the best results in the loaf!
Optional Glazes For Gingerbread Loaf
This was a fun taste test for everyone because we got to try the bread with a few glazes that were all delicious! Although the bread is perfect on its own or with a dusting of confectioners’ sugar, here are some glazes you might enjoy as well: (Simply mix the ingredients together to make each glaze.)
Cream Cheese Glaze {Starbucks Gingerbread Loaf Copycat}
- 2 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
Maple Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon vanilla extract
Orange Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup confectioners’ sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon vanilla extract
How To Store Gingerbread Loaf
Gingerbread Loaf can be stored at room temperature or frozen for longer storage.
Room Temperature: Store the loaf in an air-tight container at room temperature for 4-5 days.
To Freeze: First, let the loaf cool completely. Then, place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Place in a freezer-safe container, labeled and dated, for up to 3 months. When ready to enjoy, let the bread thaw in the refrigerator or at room temperature.
Gingerbread Loaf
Ingredients
- 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
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- confectioners' sugar, for dusting (optional)
Instructions
- Preheat your oven to 350° degrees. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar for about 1 minute, or until light and fluffy.
- Add the molasses, eggs, sour cream, and vanilla extract beating on low for another 30 seconds or until well blended, scraping down the bowl as needed.
- In a separate bowl, whisk together flour, ginger, cinnamon, baking powder, and salt.
- Gradually add the flour mixture to the wet mixture, mixing until just combined.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a toothpick comes out with only a few crumbs, but no wet batter.
- Allow the loaf to cool completely, about 30 minutes.
- Dust with confectioners' sugar (if using). Slice and serve!
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I look forward to gingerbread recipes all year long. The molasses flavor just can't be topped in my opinion. This loaf is packed with amazing flavors. I loved it on its own and topped with a cream cheese frosting. So delicious!
Elizabeth
I absolutely loved this bread! It was dense and moist with the perfect amount of 'gingerbread' flavor. Plus, it's so easy to mix together and let the oven do all of the work! I liked the optional glazes, but really enjoyed a slice on its own, too!
Rachael
This is such a moist dense bread with all the gingerbread flavors in bread form. I loved it! Perfect for the holiday season!
Bella
This is the perfect loaf to serve during the holidays! This loaf is delicious plain. I'd serve it warm and eat it as is, or with some butter! It has a distinct ginger and molasses flavor but that is what this bread is all about!
Annabelle
Delicious! I would definitely make this for the holidays or just to have around!
Selena
Super flavorful and moist loaf. Such nostalgic flavors in this bread. I will be making this for the holidays for sure!
Can I use cream cheese instead of sour cream??
I have not tested that substitution so can’t speak to its effectiveness.
Can I use whole wheat flour or a 50/50 mix?
Sure
Flavorful bread warm spices I wanted to make before holidays to see how it was. I will definitely bake it several times for the holidays I baked mine for 65 minutes Checked at 60 I thought 90 was a misprint
Ovens vary
Have 2 loaves in the oven as I write- So, the only molasses in the pantry was “best before 2001”! And not enough, so it was golden syrup I had to use as well. Then not enough sour cream, so, I topped it up with greek yoghurt. Already it smells delicious, and hopefully they turn out wonderful!
How’d it come out with the Greek yogurt I want to try with all Greek yogurt.
The gingerbread brownies & loaf are made with ground ginger. Have you tried using fresh ginger?
I have and it was quite overpowering. When decreasing the amount to a satisfactory level, it really didn’t justify asking folks to purchase fresh.
High altitude adjustment?
https://iambaker.net/high-altitude-baking-tips/
We made this gingerbread for a holiday treat. We did modify one thing: we used plain nonfat greek yogurt instead of sour cream as we did not have sour cream on hand. It took 75 minutes to be baked through, and the house smelled heavenly. It was fantastic and came out just like your pictures. Easy, tasty, and perfect for a holiday treat. Will be a go-to recipe for holidays in the future due to ease of making and perfect gingerbread flavor.
Wonderful recipe, we made mini loaves. We will be making this recipe often!
Absolutely fabulous bread!