Gingerbread Loaf

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Master the art of baking a delicious gingerbread loaf full of the flavors of the holiday season with this easy quick bread recipe. Moist, flavorful, and sure to be a hit at any holiday gathering!

Prep Time15

Cook Time50

Cooling Time30

Total Time1 35

Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit, Yeast Bread Recipes and Quick Bread Recipes

Keyword: bread, christmas, christmas recipe, gingerbread, holiday, quick bread

Servings: slices

Author: Sweet Basil

Equipment

Ingredients

2 Cups Flour
1 teaspoon Baking Soda
3/4 teaspoon Nutmeg
2½ teaspoons Ground Ginger
1½ teaspoons Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Allspice
1/2 teaspoon Salt
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/3 Cup Vegetable Oil
1/4 Cup Apple Butter see note
3/4 Cup Molasses
2 teaspoons Vanilla Extract
2 Eggs large
1 Cup Buttermilk
Powdered Sugar for garnish

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Grease an 8 1/2"x 4 1/2" or 9×5" inch loaf pan with cooking spray.
In a mixing bowl, whisk together the flour, baking soda, spices and salt. Set aside.
2 Cups Flour, 3/4 teaspoon Nutmeg, 2½ teaspoons Ground Ginger, 1½ teaspoons Cinnamon, 1/4 teaspoon Ground Cloves, 1/4 teaspoon Allspice, 1/2 teaspoon Salt, 1 teaspoon Baking Soda
In a large bowl, cream together the sugars, oil, apple butter (if using) until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.
1/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/3 Cup Vegetable Oil, 1/4 Cup Apple Butter, 3/4 Cup Molasses, 2 teaspoons Vanilla Extract, 2 Eggs
Add the flour mixture to the wet mixture stirring just until blended and fold in the buttermilk (see note).
1 Cup Buttermilk
Spread the batter into the prepared pan and bake for 50-60 minutes.  
Let the loaf cool in the pan for 10 minutes. Then remove from the pan and cool completely.
Dust the top with powdered sugar after the bread has completely cooled.
Powdered Sugar

Video

Notes

If you don’t have apple butter leave it out and increase the vegetable oil to 1/2 cup.

I find that alternating between dry ingredients and the buttermilk increases the possibility of over-mixing. Instead, I stir until streaks of flour remain and then pour in the buttermilk and fold to combine.

Nutrition