Description
A moist and spicy gingerbread loaf, perfect for the holidays.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup unsulfured molasses
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon milk (or more to thin, if needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, letting a bit hang over the sides for easy removal.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy—about 2 to 3 minutes.
- Beat in the eggs, one at a time. Then mix in the molasses, buttermilk, and vanilla.
- Gradually add the dry ingredients to the wet, mixing until just combined. Pour the batter into your prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While it cools, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled loaf and let it set.
Notes
- This gingerbread loaf improves in flavor the day after baking.
- Store in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg