Gingerbread Loaf Spiced (Printer-Friendly)

Moist, warmly spiced loaf featuring ginger, cinnamon, and molasses for a cozy treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - ¼ teaspoon ground cloves
05 - ½ teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - ½ teaspoon salt

→ Wet Ingredients

08 - ½ cup vegetable oil
09 - ½ cup packed dark brown sugar
10 - 2 large eggs, room temperature
11 - ½ cup unsulfured molasses
12 - ¾ cup buttermilk or plain yogurt

→ Optional Add-ins

13 - ½ cup raisins or chopped crystallized ginger

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - In a separate bowl, whisk vegetable oil, dark brown sugar, and eggs until smooth. Stir in molasses and buttermilk.
04 - Pour wet ingredients into dry and gently mix until just combined. Avoid overmixing.
05 - Fold in raisins or crystallized ginger if desired.
06 - Pour batter into prepared loaf pan and smooth surface.
07 - Bake for 50 to 55 minutes until a toothpick inserted in center comes out clean.
08 - Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • It's impossibly moist and tender without being heavy or dense, staying fresh for days.
  • The spice blend is perfectly balanced so no single flavor overpowers—it's like a warm hug in every bite.
  • You'll impress everyone with how simple it actually is to make, no fancy techniques required.
02 -
  • Don't skip bringing your eggs to room temperature. Cold eggs create lumps that never fully incorporate, resulting in a less tender loaf.
  • Use unsulfured molasses, not blackstrap or regular molasses. The difference in flavor is remarkable—unsulfured has a cleaner, more complex taste.
  • If you're tempted to add more ginger or spices, go ahead and add fresh grated ginger to the wet ingredients for extra zing, but don't double the ground spices or your loaf will taste medicinal.
03 -
  • Room-temperature ingredients make a difference you can taste. Take your eggs and buttermilk out of the fridge 30 minutes before baking for a tender, cohesive crumb.
  • Don't be afraid of that toothpick test. A few moist crumbs clinging to it is perfect—if it comes out completely dry, your loaf might be overbaked and less moist than it should be.

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