This spiced gingerbread loaf is a delightful treat that fills your kitchen with warm aromas. It’s a simple cake recipe perfect for any time you crave a cozy, sweet snack. You’ll love how easy it is to bake this moist and flavorful loaf.
Key Ingredients & Substitutions:
- Molasses: Use unsulphured dark molasses for the best flavor.
- Ginger: Freshly grated ginger adds a pungent kick, but ground ginger works well too.
- Flour: All-purpose flour is ideal. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Spices: Cinnamon, cloves, and nutmeg are essential. You can adjust the amounts to your taste.
- Brown Sugar: Light or dark brown sugar will give it a deep, caramel-like sweetness.
- Eggs: Provide structure and moisture.
- Milk: Any kind of milk works here, from dairy to almond milk.
Ingredients:
For the Loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup milk
- 1 tablespoon freshly grated ginger (optional)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Tools Needed: Loaf pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, ensuring it’s well-coated to prevent sticking. This simple cake recipe starts with a ready pan.
2. Whisk Dry Ingredients Together
In a medium bowl, combine the flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Whisk them until they are well combined.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step creates a good base for your gingerbread loaf.
4. Add Wet Ingredients
Beat in the egg, then stir in the molasses and milk until everything is thoroughly incorporated. If you’re using it, add the freshly grated ginger now.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few lumps are fine.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. This is a crucial step for any simple cake recipe.
7. Cool and Glaze
Let the gingerbread loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you’re making the glaze, whisk the powdered sugar and milk together until smooth, then drizzle it over the cooled loaf.
Variation Ideas:
- Citrus Zest: Add the zest of one orange or lemon to the batter for a brighter flavor.
- Candied Ginger: Fold in 1/4 cup of chopped candied ginger for extra chewiness.
- Cream Cheese Frosting: Instead of a simple glaze, top with a decadent cream cheese frosting.
- Apple Chunks: Incorporate 1/2 cup of finely diced apple for added moisture and a subtle fruity note.
Storage Instructions:
Store your spiced gingerbread loaf at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3-4 days. You can also freeze slices for up to 2 months; thaw at room temperature before serving. This simple cake recipe stores wonderfully.
Frequently Asked Questions (FAQ):
Can I use all ground ginger instead of fresh?
Yes, you can use 1 teaspoon of ground ginger instead of fresh. The flavor will be slightly different but still delicious.
My gingerbread loaf is dry, what went wrong?
Overmixing the batter or overbaking are common culprits. Make sure you mix until just combined and check for doneness around the 55-minute mark.
Can I make this gingerbread loaf ahead of time?
Absolutely! This simple cake recipe actually tastes even better the next day as the flavors meld.
How do I know if my molasses is unsulphured?
Most molasses sold in supermarkets is unsulphured. The label will typically specify if it’s sulphured, which is less common.
What kind of milk is best for this recipe?
Any kind of milk works well. Whole milk will give it a richer texture, but skim milk or plant-based milks like almond or oat milk are also great options.
Can I make this into muffins instead?
Yes, you can! Pour the batter into a greased muffin tin and bake for 20-25 minutes. This is a versatile simple cake recipe.