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Spicy Gingerbread Loaf - It's not just for the holidays. Moist, slightly sticky, sweet and loaded with spicy goodness. This gingerbread loaf needs nothing more than a nice, piping hot cup of coffee to accompany it.
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3.67 from 9 votes

Spicy Gingerbread Loaf Recipe

It's not just for the holidays. Moist, slightly sticky, sweet, and loaded with spicy goodness. This gingerbread loaf needs nothing more than a nice, piping hot cup of coffee to accompany it.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread, cake, Dessert
Cuisine: American, English
Keyword: gingerbread, loaf, moist, spicy
Servings: 9
Calories: 317kcal
Author: DSTR

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 cup buttermilk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter, at room temperature
  • 3/4 cup packed dark brown sugar
  • 1/2 cup blackstrap molasses, robust
  • 2 large eggs, at room temperature

Instructions

  • Heat oven to 350°F and arrange a rack in middle. Prepare a 9x5 loaf pan with butter, dust with flour or use baking spray.
  • Combine flour, ginger, baking soda, cinnamon, salt, allspice, cloves and nutmeg in a medium bowl. Whisk to aerate and combine; set aside. In a measuring cup, stir together buttermilk and vanilla until combined.
  • Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy and forms small peaks, about 5 minutes.
  • Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
  • Scrape bowl and paddle (mixture will look a little curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture until it's smooth. Add another third of the flour mixture. Add remaining buttermilk and mix until incorporated. Turn off the mixer and hand stir the remaining flour mixture just until incorporated and smooth. DO NOT OVER MIX.
  • Pour into prepared pan.
  • Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean and the cake is pulling away from sides of the pan.
  • Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

Notes

Be sure the eggs, buttermilk, and butter are room temperature.
 

Nutrition

Calories: 317kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 321mg | Potassium: 360mg | Fiber: 1g | Sugar: 33g | Vitamin A: 390IU | Calcium: 83mg | Iron: 2.3mg