Save This warmly spiced gingerbread loaf combines ground ginger, cinnamon, cloves, and nutmeg with rich molasses and buttermilk for a moist, tender crumb. Made with simple pantry staples, it bakes to a fragrant, golden finish perfect for festive occasions or quiet moments. The batter blends melted butter and brown sugar for sweetness, while a touch of baking soda adds lift. Baking in a lined loaf pan ensures even texture and ease of slicing. Serve with whipped cream or a lemon glaze to enhance its warm flavors.
Discovering this gingerbread recipe felt like unwrapping a cozy gift from my grandmother's kitchen. The warm spices and that rich molasses aroma instantly made me feel at home during chilly afternoons.
I remember the first time unexpected guests dropped by and I whipped this up quickly. Their smiles while nibbling slices made me realize this would always be a go-to dessert.
Ingredients
- All-purpose flour: I always use bleached flour for consistent texture and fluffiness
- Ground ginger: Freshly ground if possible for that extra zing
- Ground cinnamon: Adds that cozy warmth to the flavor profile
- Ground cloves: A pinch goes a long way to deepen the spice notes
- Ground nutmeg: Use freshly grated for best aroma
- Baking soda: Helps keep the gingerbread light despite the dense ingredients
- Salt: Balances the sweetness perfectly
- Unsalted butter: Softened for smooth mixing
- Brown sugar: Packed for that molasses-rich sweetness
- Eggs: Large and at room temperature for best incorporation
- Molasses (unsulphured): The star ingredient that makes this gingerbread uniquely rich
- Buttermilk: Adds tang and tenderness to the crumb
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and prepare the loaf pan by greasing and lining it with parchment. The anticipation starts here and ensures the cake lifts beautifully.
- Mix the Dry Ingredients:
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. The spices fill the air—warm and inviting—like a gentle hug.
- Create the Wet Mixture:
- Beat the butter and brown sugar until fluffy, then add eggs one at a time. Watch the mixture lighten and become luscious before folding in molasses for that glossy, deep color.
- Combine and Alternate:
- Add the dry ingredients in three parts, alternated with buttermilk. This keeps the batter tender and prevents overmixing—look for a just-combined soft dough.
- Prepare to Bake:
- Pour the batter into the loaf pan and smooth the top with a spatula. The surface should gleam slightly, promising moist slices ahead.
- Bake and Wait:
- Bake for 35–40 minutes until a toothpick inserted comes out clean. The kitchen will fill with irresistible scents while you wait patiently.
- Cool and Slice:
- Cool in the pan for 10 minutes then transfer to a rack—this helps the gingerbread to set perfectly for neat slicing.
Save This gingerbread became more than just a holiday treat—it turned into the centerpiece of winter gatherings and those comforting moments when you just need a warm slice and good company.
Keeping It Fresh
This gingerbread keeps wonderfully if wrapped tightly in foil or stored in an airtight container; I usually keep it no longer than four days to savor the freshness.
Serving Ideas That Clicked
Try it warm with a dollop of whipped cream or a drizzle of lemon glaze—these simple additions brighten up each bite and make it feel special.
When You’re Missing Something
If you find yourself without buttermilk, a quick substitute is 1 cup milk plus 1 tablespoon lemon juice or vinegar—let it sit for 5 minutes before using.
- When guests leave, remind them this recipe is a forever favorite
- Oh wait one more thing: try adding a tablespoon of grated fresh ginger for an exciting twist
- Always store leftovers in an airtight container to keep the moist texture intact
Save Thanks for hanging out and baking along—hope this gingerbread warms your home as much as it did mine.
Recipe FAQs
- → What gives this gingerbread its warm spice flavor?
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The combination of ground ginger, cinnamon, cloves, and nutmeg creates the distinctive warmly spiced aroma and taste.
- → Can I add fresh ginger to enhance the flavor?
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Yes, adding a tablespoon of grated fresh ginger adds an extra zing to the batter without overpowering the warmth.
- → What type of molasses works best here?
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Unsulphured molasses is preferred for its rich, robust sweetness that balances the spices well.
- → How do I know when it’s fully baked?
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Insert a toothpick into the center; it should come out clean or with a few moist crumbs when baked through.
- → Is it possible to bake this as muffins instead of a loaf?
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Yes, dividing the batter into muffin tins and baking for 18–20 minutes makes for perfectly spiced gingerbread muffins.
