Gingerbread Loaf
This one bowl Gingerbread Loaf is incredibly soft, moist, and perfect for the holiday season. With cozy spices and a classic gingerbread flavor, this quick bread recipe is delicious for breakfast or dessert!
Equipment
- Loaf Pan
- Mixing Bowl Set
- Hand Mixer
- Measuring Cups
- Measuring Spoons
Ingrédients
- 2 eggs
- ¾ cup packed light brown sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- ½ cup molasses
- 2 teaspoons vanilla bean paste or vanilla extract (or vanilla extract)
- 2½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (any kind)
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Preheat oven to 350℉. Grease a 9×5 loaf pan with cooking spray and set aside.
- In a large mixing bowl, beat eggs and brown sugar with a hand mixer or stand mixer with fitted paddle attachment until sugar is dissolved. Add in the buttermilk, vegetable oil, molasses, and vanilla and beat until smooth.
- Slowly mix in flour, ginger, baking powder, cinnamon, and baking soda until just combined, being careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center of loaf comes out mostly clean. Remove from the oven and allow the loaf to cool completely before glazing.
- To prepare the icing:
- In a medium bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cooled cake.
Notes
- Store the loaf in an airtight container in the refrigerator for up to four days.
- To freeze: place loaf in a freezer-safe bag or container and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
- To make this loaf extra festive, garnish with cranberries, holiday sprinkles, or walnuts.
- Use eggnog instead of milk in the icing to give this a festive flavor.
- See my tips and tricks for making this Gingerbread Loaf above the recipe box.