Gingerbread Loaf

I have had such a crave for gingerbread the last few weeks. Living in Florida is beautiful, but when searching for anything that reminds this Colorado girl of the Christmas season, I will go on a bandwagon for it!

Gingerbread is one of those differentiating breads that really help sooth my homesickness. The smell dances from the oven and into my hungry-for-Christmas-nose, telling me it IS Christmas time even if it is 70 degrees outside



Winston just devoured this bread, and of course I loved helping him! Benjamin isn’t as keen on baked breads, but that is fine with me ;)


It isn’t overly sweet, made perfect with a little butter spread on top and it is the coziest for teatime.

gingerbread-loaf-05One of my favorite months is here! I only wish it wouldn’t go so fast!

Happy first week of December!

I really liked this recipe from Chow

Gingerbread Loaf

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup well-shaken low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup dark molasses, such as Grandma’s Robust
  • 2 large eggs, at room temperature
  1. Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
  2. Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
  3. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
  4. Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
  5. Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.



  1. Marie December 3, 2013 at 4:30 pm - Reply

    Oh WOW!!! I love this bread already! I can’t wait to try it out!! I am really craving ginger bread right now. I was on Pinterest and I saw this bread and I was like wow, this looks good! I had no idea that it was your ha ha ha ha!!

    love you and save a piece for me (I wish :( )

  2. Pam December 3, 2013 at 4:46 pm - Reply

    Its Beautiful Sweetie. My stomach is growling. I agree with Marie, I can’t wait to try it out, and I am craving ginger bread right now too. I like the idea of having it in a loaf like this. Your pictures are beautiful.

    Love you,

  3. Amy December 4, 2013 at 5:48 pm - Reply

    Oh my….. Yes anything Gingerbread Please!!!

    I love the smell, I love the richness of the gingerbread or cookies or muffins and Yes it does remind you of Christmas time.

    I think I need to go make this. It is bitter cold out today and for the next 9 days. So, not enjoying these temps……. But, I got the wood stove blazing and catching up with my girlfriends and their blogs.

    I hope you guys are all doing well. And enjoying this Christmas season.

    Hugs to you,

  4. Roxy December 7, 2013 at 2:30 pm - Reply

    Hello, I think gingerbread is delicious also!
    I made some pumpkin bread the other day.
    Used some coconut flour and some oat flour, along with the whole wheat flour.
    It was a real hardy and moist bread.
    I wish you a Very Merry Christmas!
    Blessings, Roxy

  5. December 18, 2013 at 10:47 am - Reply

    Hey there, First off, my is this delicious! However, I was hoping to get that gorgeous dome and crack on top like yours. Mine was delicious but flat on top. I am guessing I disrupted by opening the oven to turn the pan fat halfway. Also took more like an hour to bake. Any thoughts!? Thank you for the recipe!

    • E. Ann December 19, 2013 at 2:01 pm - Reply

      Hello there! Well, I am so glad you tried it and liked it :) I think that my oven may be a tad hotter than other ovens. It hasn’t always proved well for me, but I am glad you liked the cracked domes and that explains why my bread cooked faster. So maybe setting the oven a little higher to get that pretty look you are after. I hope that helps :)

      • March 28, 2014 at 5:32 pm - Reply

        I am very happy that I found this site. I want to thank you for this great information!! I deiinftely enjoyed every bit of it and I have bookmarked your website to see the new stuff you post in the future.Regards – Little Millennium

Leave A Response