Gingerbread loaf is that cozy bake we all crave when the weather turns chilly and the calendar fills up. If you’ve ever wanted the house to smell like a holiday candle in the best way, this one’s for you. The crumb is tender, the spice is warm, and the glaze gives it that soft bakery finish. It’s the kind of recipe you can whisk together on a weeknight and bring to brunch on the weekend. No fussy steps, just real flavor and comfort. 
About this moist Gingerbread Loaf Recipe
I’ve been baking variations of this for years, tweaking the spice levels and sweetness until it finally landed right here: a moist, fragrant loaf that stays tender for days. If you’ve ever worried about dry quick breads, you’ll love how forgiving this is. The batter comes together by hand with two bowls and a whisk. The secret to the soft texture is a mix of oil and molasses plus a touch of hot water to open up the cocoa and spices. You get deep flavor without heaviness.
What makes it moist
Molasses pulls in moisture and keeps it there, while neutral oil gives a delicate crumb that doesn’t dry out. A small splash of hot water blooms the cocoa and cinnamon so the spices taste round and full. I use buttermilk for extra tenderness and a slight tang, though milk with a squeeze of lemon works fine. Bake just until a toothpick comes out with a few moist crumbs. Let it cool in the pan 10 minutes, then move to a rack so the bottom doesn’t steam.
Ingredient notes and simple method
Flour: all purpose, spooned and leveled so you don’t pack it. Molasses: unsulfured for classic flavor and color. Brown sugar adds a hint of caramel. Eggs bring structure. Oil keeps things soft. Spices are simple and bold: ginger, cinnamon, nutmeg, and a pinch of cloves. I add a tablespoon of cocoa powder to deepen the color and make the spice pop. For the glaze, whisk powdered sugar with orange juice and a little vanilla. Drizzle over the cooled loaf for that pretty finish.
Method at a glance: whisk dry ingredients in one bowl. Whisk wet ingredients in another. Combine, stir gently until no dry streaks remain, then pour into a lined 9 by 5 inch pan. Bake at 350 F for 50 to 60 minutes. Cool, glaze, slice, and try not to eat half the loaf standing at the counter. This Gingerbread loaf is soft the day it’s baked and gets even better by the next morning.
“I brought this to our office breakfast and people asked where I bought it. The crumb was so moist and the spice was perfect. I’m making it again next weekend.”
Recipe Variations
Once you’ve got the base down, have a little fun. The flavors are sturdy and play well with different add-ins. Here are a few I’ve loved over the years:
- Orange almond: stir in 1 tablespoon orange zest and 1 teaspoon almond extract, then sprinkle slivered almonds on top before baking.
- Chocolate chip: fold in 3/4 cup dark or semisweet chips. The melty bits with the warm spice taste like a holiday cookie in loaf form.
- Lemon glaze: swap orange juice for lemon in the glaze for a bright finish.
- Maple pecan: add 1/2 cup toasted chopped pecans to the batter and use maple syrup in the glaze.
- Dairy free: use almond milk and skip the glaze or use a simple water and powdered sugar drizzle.
Craving more loaf comfort? Check out a savory twist like my favorite garlic parmesan chicken meatloaf for an easy weeknight dinner idea. Totally different vibe, same cozy slice routine. This Gingerbread loaf base can handle tiny tweaks without losing that tender bite, so don’t be afraid to try your own spin.
Serving Ideas
There’s no wrong way to eat a warm slice, but here’s what makes it extra special at my table.
- Breakfast: toast a slice and swipe on butter or cream cheese.
- Brunch board: cut into thick slices and serve with a bowl of yogurt, berries, and honey.
- Dessert: warm a slice slightly and add a scoop of vanilla ice cream.
- Tea time: a thin drizzle of honey and a sprinkle of flake salt balances the sweetness.
- Party style: cube the loaf and serve with toothpicks and a bowl of citrus glaze for dipping.
Quick citrus glaze
Whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice and 1/2 teaspoon vanilla until smooth. Add a pinch of salt to sharpen the flavor. Drizzle over a cooled loaf and let it set 15 minutes. If you’re serving finger slices, glaze lightly so it’s not messy. And if you love all things carved in loaf pans, my crowd-pleaser Philly cheese steak meatloaf is a fun savory project for later in the week.
Storage Instructions
One of the best parts about this recipe is how well it keeps. Wrap the fully cooled loaf in plastic or store slices in an airtight container. It stays soft at room temperature for 3 days. For longer storage, refrigerate up to a week. The glaze holds up well, though it may look a bit matte by day three. If you plan to freeze, glaze after thawing for the cleanest look.
Freezer tips
To freeze, wrap the unglazed loaf tightly in plastic, then foil. Freeze up to 3 months. Thaw in the fridge overnight or at room temperature for about 3 hours. Warm slices gently in the toaster oven to revive the spice aroma. This Gingerbread loaf freezes like a dream and tastes fresh when thawed.
Why You’ll Love This Gingerbread Loaf
Balanced spice. It’s warmly spiced, not sharp or bitter. Even folks who are on the fence about ginger tend to love it.
Moist crumb. Oil, molasses, and buttermilk give you that tender slice that doesn’t crumble apart. Every piece feels bakery soft.
Quick to make. You only need a whisk and two bowls. From mixing to oven is about 10 minutes. That’s weeknight-friendly holiday baking.
Make-ahead friendly. The flavor deepens by the next day, so it’s great for gifting and events. Slice, wrap, and tuck into tins for neighbors.
If you’re in the mood to keep the loaf theme going all week, try this cozy Italian classic too: ultimate Italian meatloaf recipe. Different lane, same comfort. And if you’re baking for a crowd, this Gingerbread loaf can be doubled and baked in two pans with no changes.
Common Questions
Can I use blackstrap molasses? I don’t recommend it. Blackstrap is bitter and less sweet, which can throw off the balance. Use regular unsulfured molasses for best results.
Do I need a stand mixer? Nope. A whisk and a spatula do the job. Stir just until combined to keep the crumb tender.
How do I know it’s done? Check at 50 minutes. A toothpick should come out with a few moist crumbs, not wet batter. The top will spring back lightly when pressed.
Can I make muffins instead? Yes. Fill lined muffin cups about two thirds full and bake at 350 F for 18 to 22 minutes. Start checking at 18 minutes.
What if I don’t have buttermilk? Mix 1 tablespoon lemon juice or vinegar with enough milk to make 3/4 cup. Let it sit 5 minutes, then use as directed.
A Cozy Slice Awaits
If you want a holiday bake that makes the whole house smell amazing and delivers a tender slice every time, this is it. Keep it classic with orange glaze or personalize it with chocolate chips or maple pecans. If you’re curious about how others riff on the idea, I love the version at Gingerbread Loaf (Better than Starbucks) | Tastes of Lizzy T, the straightforward guide from Homemade Gingerbread Loaf Recipe – She Wears Many Hats, and the super flavorful take on Spiced Gingerbread Loaf – Sally’s Baking. Grab your whisk, pop on a playlist, and make this Gingerbread loaf part of your holiday tradition. 