This amazingly moist and delicious Old Fashioned Gingerbread loaf topped with Buttermilk Glaze is a festive bread perfect for the Christmas season. Make the holidays special with this tasty copycat Starbucks Gingerbread. A perfectly spiced cake!
This recipe was adapted from the Nordic Gingerbread house cake recipe found here. We wanted to replicate this fun tradition but in a more practical loaf form. It's one of our family's favorite Christmas traditions.
This recipe is perfect for the holiday season. Be sure to check out our other fun holiday recipes like our eggnog french toast, Christmas Bark recipe, peppermint brownies, or Spicy Mexican Hot Chocolate Cookies.
Another great loaf bread is our original Banana Bread Recipe.
just like our Ginger Molasses cookies, this molasses recipe is tasty. Made with spices to fill your home with a great smell.
- All Purpose Flour- Some cakes call for cake flour, but this recipe tastes great with using a pantry staple like all purpose flour.
- Softened butter- Leave butter, covered or in the wrapper still, on the counter to soften before working with it. If you don't soften it beforehand, it will clump in the batter.
- White Granulated Sugar
- Molasses- You can use either light molasses or blackstrap molasses for this recipe. Light molasses has a sweeter flavor while blackstrap molasses has a more intense flavor and darker color.
- Hot water
- Baking soda
- Spices- Ground Cinnamon, Ground Ginger, Ground Clove, and Ground Nutmeg.
- Table Salt
- Vanilla- pure vanilla extract of imitation vanilla both work for this recipe.
- Egg- For best results, use room-temperature eggs to help the bread rise properly.
- Evaporated milk- Use canned evaporated milk. Don't get confused with sweetened condensed milk.
See recipe card for quantities.
How to Make Gingerbread Loaf
Follow these step-by-step instructions for the best cooking experience. You'll want to refer to the process photos for extra help.
1. Add the wet ingredients and sugar into a mixing bowl. Mix together. Add the molasses and whisk together with an electric hand mixer. Add the flour, baking soda, and the spices. Mix again with an electric hand mixer until a batter forms.
2. Pour the batter into two greased and floured loaf pans. If you don't want to flour the pan, you can line it with parchment paper to prevent sticking.
5. Bake in the oven at 325* F for 45-50 minutes. Be sure to test with a tooth pick before removing from the oven.
6. While the bread is baking, make the buttermilk glaze. Add all the ingredients to a medium sized pot. Bring to a boil on medium heat and then remove from the heat. Stir while constantly while warming up.
6. Once the bread is baked and cool, slice and serve with the glaze on top. Glaze each individual slice or the entire loaf.
Remember, like with many sweet breads, this gingerbread loaf recipe often collapses while cooling. Don't worry, it will still have the same great taste and look!
Ovens can vary so make sure to keep an eye on the bread to make sure you don't overcook the first time.
- Mini- Use mini loaf pans or a cupcake tin in order to make mini cakes. Be sure to adjust the cook time because the batter will cook faster when in a small pan.
- Chocolate chips- To make a chocolate chip gingerbread loaf add in ½ cup to 1 cup of milk chocolate chips to the batter before pouring into the pan.
- Nuts- Add ½ cup of pecans, or walnuts to the batter before pouring into the loaf pans.
- Gluten Free- make this a gluten free dessert by using gluten free flour instead of all purpose flour. The texture may vary from the original recipe.
Storing the Gingerbread Loaf
Store baked recipe in an airtight container at room temperature for 3-4 days. If glazed then be sure to store in the refrigerator in an airtight container.
The buttermilk glaze needs to be store in an airtight container in the refrigerator. To reheat the glaze, place in the microwave in a microwave safe container and warm for 30 seconds.
This recipe will freeze and thaw well. once frozen, it will take some time to thaw before enjoyable to eat, so make sure to plan ahead.
This bread collapses very easily but still tastes great! To help avoid collapsing, make sure you bake the bread for the full time. Check with a toothpick for doneness!
- 1 egg
- ½ cup butter softened
- ½ cup sugar
- 1 cup molasses light unsulfured, or blackstrap
- ¾ cup hot water
- 2 ⅓ cup all purpose flour
- 1 teaspoon baking soda
- 1 ¼ teaspoon ground cinnamon
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon table salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground clove
- 1 cup white granulated sugar
- ½ cup butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- Preheat the oven to 325 degree
- Grease and flour two 9x5 loaf pans and set aside. Or cover with parchment paper.
- In a large mixing bowl, mix together the butter, sugar, molasses, water, and egg with an electric hand mixer.
- Add the dry ingredients and spices and mix until a dark batter is created. Mix for 3 minutes, scrape the bowl occasionally to ensure everything is well mixed. Pour batter into prepared pans.
- Bake for 45-50 minutes, until toothpick inserted comes out clean.
- In a medium saucepan, heat sugar, butter, evaporated milk and vanilla over medium heat. Stir constantly so the ingredients don't scorch. Bring the mixture to a boil and remove from heat.
- Serve over individual slices of gingerbread loaf.
- This is an extra sticky batter so I like to line the pan with parchment paper. You can grease and flour the pan as well.
- This is a delicious butter-tasting syrup. We often have used leftovers over pancakes or Eggnog French Toast.
- Don't pull the bread out too early or it's more likely to collapse.
- Make sure to make two loaves.
- Add the buttermilk glaze as you serve. If you put it on too early it will ruin the bread.