Easy Gingerbread Loaf – Better Than Starbucks!
on Mar 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
This easy Gingerbread Loaf is perfect for a special breakfast treat, a heartwarming after-school snack, or something delicious to serve unexpected holiday guests. The tender, moist crumb and rich flavor make it feel like a special occasion treat, even though it’s simple enough for everyday baking!
This Easy Gingerbread Loaf brings that warm, nostalgic feeling without the fuss of complicated recipes or hard-to-find ingredients. This loaf comes together quickly in just 15 minutes of prep before your kitchen fills with the comforting aromas of molasses, cloves, and warming spices.
Whether you are making this bread for yourself or as a little treat for friends and family, it could not be easier to make! I like to pour the batter into one large loaf pan, but you can also use mini loaf pans. You can also freeze this bread for up to 3 months, so you can keep some on hand for last minute indulgence or gift giving!
Table of Contents
Why You’ll Love This Gingerbread Loaf Recipe
- Beginner-Friendly Recipe: With easy, basic instructions and common pantry ingredients, this recipe is approachable even for inexperienced bakers.
- Time-Saving Wonder: From bowl to oven in just 15 minutes, making it perfect for busy weekdays or last-minute holiday gatherings.
- Versatile Serving Options: Enjoy it plain for breakfast, dress it up with a vanilla glaze for dessert, or package mini loaves as heartfelt homemade gifts.
- Make-Ahead Marvel: Bake now and enjoy later — this loaf stores beautifully for days and can be frozen for months without losing its wonderful flavor.
- Customizable Flavors: Easily adjust the spice profile to suit your family’s preferences while maintaining that classic gingerbread character.
🍽️ I make yummy gingerbread recipes all year round because we enjoy the classic flavor so much but also so I can stock the freezer for the holiday season!
Recipe Ingredients
- Butter
- Brown Sugar
- Eggs
- Molasses
- Whole Milk
- Baking Soda
- All-Purpose Flour
- Spices — pumpkin pie spice and ground cloves
See the recipe card below for full information on ingredients and quantities.
How To Make Gingerbread Loaf
- Pour the batter into the loaf pan. Bake for 30-35 minutes, or until the top starts to brown.
- Let your loaf cool for a few minutes before transferring the gingerbread loaf to a wire cooling rack.
Step 1: Preheat the oven and coat a loaf pan with nonstick cooking spray or butter. Melt your butter and whisk it together with the brown sugar.
Step 2: Whisk in the eggs, molasses, and milk.
Step 3: Whisk in the flour, pumpkin pie spice, baking soda, and cloves.
Step 4: Pour the batter into the loaf pan. Bake for 30-35 minutes, or until the top starts to brown.
Recipe FAQs
Don’t forget to coat your loaf pan, even if you are pretty sure it is nonstick. You can also rub the inside of the pan down with coconut oil. Once the bread is finished baking, use a knife to gently separate the bread from the edge of the pan. This will help the loaf slide out of the pan easier once it has cooled down.
The most common culprit of sinking bread is that you use too much baking soda. If you don’t use enough baking soda then the bread simply won’t rise. If you use too much baking soda then the gingerbread will rise too much in the oven. As the bread cools, the steam that escapes the bread will cause that tall rise to fall.
While molasses gives gingerbread its distinctive flavor, you can substitute with dark honey or maple syrup in a pinch. The flavor will be slightly different but still delicious. For a closer match, use dark brown sugar in place of light brown sugar.
Expert Tips
- Pan Choice: This recipe will make a single 9×5 inch loaf pan. You can also divide your batter between 3-4 mini loaf pans or into 12 muffins.
- Flavor Packed: I like to use a combination of pumpkin pie spice and ground cloves for a deeper, richer flavor. The extra hint of cloves adds a little extra depth to the loaf, but you can replace it with extra ground ginger for a slightly lighter fall flavor.
- Moist Loaf: Using solely brown sugar helps keep the bread soft and moist. If you only have white granulated sugar then you can up the molasses to ¾ cup.
- Prevent Over-browning: If you notice the top browning too quickly while baking, loosely cover the loaf with aluminum foil for the remaining bake time to prevent over-browning.
Vanilla Glaze Topping
If you’d like to top your gingerbread loaf with a decadent glaze, remove the loaf from the pan after the initial 10-minute cooling period.
To make the glaze:
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Combine the glaze ingredients, and whisk until the mixture is smooth and no lumps remain. Pour the glaze over the top of the gingerbread loaf, allowing it to drizzle down the sides. You can use a spoon to help guide the glaze if needed.
Allow the glaze to set for a few minutes before slicing and serving the loaf.
How to Store Gingerbread Loaf
Your gingerbread loaf can be stored in an airtight container for up to 5 days. You can also leave your bread in the pan and cover it with plastic wrap. You just want to make sure the bread is airtight so that it doesn’t dry out. You can enjoy this bread at room temperature or reheat a few slices in the fridge for about 15-20 seconds.
You can store your baked gingerbread loaf in the freezer for up to 3 months. Just let the bread cool down completely and then transfer it to a large ziplock bag. To enjoy your frozen loaf, let it thaw on the counter and then slice.
More Yummy Gingerbread Recipes To Try
Simple Gingerbread Recipes
Perfect Iced Gingerbread Cookies
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Simple Gingerbread Recipes
The Best Gingerbread Recipes: Your Kitchen’s Holiday Magic
Simple Gingerbread Recipes
Homemade Gingerbread Syrup: Cozy Holiday in a Bottle
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Easy Gingerbread Loaf
Ingredients
- ½ cup salted butter
- ½ cup brown sugar
- 2 large eggs
- ½ cup molasses
- ¾ cup whole milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F and coat a 9×5 inch loaf pan with butter or nonstick cooking spray.
- Melt your butter in the microwave and then add it to a large mixing bowl along with the brown sugar. Whisk together until combined.
- Add the eggs, molasses, and milk. Whisk again until the mixture is smooth and homogenous.
- Add the pumpkin pie spice, cloves, baking soda, and flour. Gently whisk until no pockets of dry ingredients remain in the batter.
- Pour your batter into the prepared loaf pan and bake for 30-35 minutes, or until the top of the loaf is golden brown. Let the loaf cool in the pan for about 10 minutes before removing. Enjoy!
Notes
- This recipe will make a single 9×5 inch loaf pan. You can also divide your batter between 3-4 mini loaf pans.
- I like to use a combination of pumpkin pie spice and ground cloves for a deeper, richer flavor. The extra hint of cloves adds a little extra depth to the loaf, but you can replace it with extra ground ginger for a slightly lighter fall flavor.
- This loaf is great on its own or topped with your favorite simple vanilla glaze.
- Using solely brown sugar helps keep the bread soft and moist. If you only have white granulated sugar then you can up the molasses to ¾ cup.
