Ginger is one of my favorite seasonings. So when we have to opportunity to use it into a sweet, I jumped at the opportunity. Gingerbread recipe is a gingerbread loaf with the sweet taste of the holiday season topped with a delicious homemade buttermilk glaze.
This gingerbread loaf recipe was originally found on a nordicware pan and adapted from this recipe
This recipe is perfect for the holiday season. We love making this for friends and family during Christmas.
- Softened butter
- Hot water
- Baking soda
- Evaporated milk
See recipe card for quantities.
Let's make a gingerbread loaf!
Preheat the oven to 325 degree
Grease a loaf pan. 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.
In a large mixing bowl, mix together the butter, sugar, molasses, water, and egg.
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 pan.
Bake for 55-60 minutes, until toothpick inserted comes out clean.
Serve warm with butter glaze.
Remember, like with many sweet breads, this gingerbread recipe often collapses while cooling. Don't worry, it will still have the same great taste and look!
This butter glaze is a must have with the gingerbread recipe. It is the perfect combo of flavor. Be careful, you'll want to eat it by the spoonful!
In a medium saucepan, heat ingredients 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 a delicious butter tasting syrup. We often have used leftovers over pancakes or Eggnog French Toast.
This gingerbread can be served with or without the buttermilk glaze. This glaze is so delicious, so be sure to not miss out if possible!
When I use the glaze, I prefer to glaze one slice at a time rather than the whole loaf. It helps keep the leftovers fresh.
While make this bread I need a large bowl and a hand mixer. You can also use a stand mixer as well. My hand mixer does a great job making sure all ingredients are mixed well.
This recipe makes one loaf of gingerbread so you will need one loaf pan.
To make the buttermilk glaze you will need a small saucepan.
Store leftover gingerbread loaf in an airtight container at room temperature for 3-4 days.
The buttermilk glaze needs to be store in an airtight container in the refrigerator. Place the portion you wish to use in a microwave safe container and microwave to warm before serving.
If you glaze the entire gingerbread loaf, make sure to store the glazed gingerbread in an airtight container in the refrigerator.
Gingerbread recipe will freeze and thaw well if you plan to make in advance and eat later.
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!