Gingerbread Loaf

Name: Gingerbread Loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 2 Cup All-Purpose Flour; 1 Tsp Baking Soda; 1/2 Tsp Baking Powder; 1/2 Tsp Salt; 2 Tsp Powdered Ginger; 1 1/2 Tsp Cinnamon; 1/4 Tsp Ground Clove; 1/4 Tsp Nutmeg; 1/2 Cup Unsalted Butter - Softened; 3/4 Cup Brown Sugar; 2 Large Egg; 1/2 Cup Molasses; 1/2 Cup Sour Cream; 1/4 Cup Milk; 1 Tsp Vanilla

Prep: 20 min Cook: 60 min Total: 80 min Serves: 10 8 views

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Dessert Loaf

The aroma of warm spices fills the air as this moist gingerbread loaf bakes, making it the perfect companion for chilly afternoons or holiday gatherings. With its rich blend of cinnamon, ginger, and a hint of clove, each slice offers a comforting bite that’s both soft and satisfying. Whether served plain or drizzled with a simple glaze, this loaf is sure to become a cherished favorite among family and friends, inviting everyone to gather around for a taste of the season. Pair it with a cup of tea or coffee, and you have a delightful treat that warms the heart.

Ingredients

2 Cups All-Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
2 Tsp Powdered Ginger
1 1/2 Tsp Cinnamon
1/4 Tsp Ground Clove
1/4 Tsp Nutmeg
1/2 Cup Unsalted Butter - Softened
3/4 Cup Brown Sugar
2 Large Egg
1/2 Cup Molasses
1/2 Cup Sour Cream (or Greek Yogurt)
1/4 Cup Milk
1 Tsp Vanilla
1 Cream Cheese Frosting

Directions

Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy, approximately 2–3 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the molasses and vanilla extract until thoroughly combined.
In a separate small bowl, whisk together the sour cream and milk.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, mixing gently just until combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil.
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.