What can I substitute for molasses?

If you don’t have molasses, you can substitute it with honey or maple syrup. However, keep in mind that both options will alter the flavor slightly, as molasses offers a unique richness that isn't completely replicable. If you’re opting for a healthier option, dark corn syrup could also work in a pinch.

Can I freeze gingerbread loaf?

Absolutely! Once your gingerbread loaf has cooled completely, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can last up to 3 months. When you're ready to enjoy it, thaw it in the fridge overnight and reheat in the oven for best results.

Can I use gluten-free flour?

Yes! You can easily swap out the all-purpose flour for your favorite gluten-free blend. Just ensure to use a brand that is formulated to replace all-purpose flour cup for cup. This way, you’ll retain the structure and moisture of the loaf.

How can I tell if my gingerbread loaf is done?

The best way to check for doneness is by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready. If it comes out wet with batter, give it more time in the oven.

What is the best way to serve gingerbread loaf?

Gingerbread loaf can be served warm or at room temperature. For a special touch, consider spreading cream cheese frosting on top or serving it with whipped cream. It pairs beautifully with a hot beverage, making it the perfect snack for cozying up!

Gingerbread Loaf Recipe: Easy & Delicious Comfort

Ingredients

Units Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 cup hot water

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Instructions

Preheat your oven to 350°F (175°C) and grease your loaf pan.
In a large bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
Stir in the molasses.
Gradually mix the dry ingredients into the wet ingredients, alternating with hot water until well combined.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serve with cream cheese frosting or a simple glaze for extra sweetness.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg