Moist Spiced Gingerbread Loaf (Printable)

A moist gingerbread loaf with warm spices and molasses, ideal for cozy moments and festive gatherings.

# Ingredient List:

→ 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 - ¼ teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - ½ teaspoon salt

→ Wet Ingredients

08 - ½ cup unsalted butter, softened
09 - ½ cup brown sugar
10 - 2 large eggs
11 - ¾ cup unsulphured molasses
12 - ½ cup milk

→ Optional Add-ins

13 - ½ cup chopped walnuts or pecans
14 - ½ cup raisins or dried cranberries

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
03 - Beat softened butter and brown sugar until light and fluffy using a mixer or by hand.
04 - Add eggs one at a time to the butter mixture, beating well after each addition.
05 - Mix molasses into the wet ingredients until fully blended.
06 - Gradually add dry ingredients to the wet mixture in three parts, alternating with milk, starting and ending with dry ingredients. Stir gently until just combined.
07 - Gently fold in chopped nuts and dried fruit if using.
08 - Pour batter into prepared loaf pan, smoothing the surface evenly.
09 - Bake for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
10 - Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely; slice and serve.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you fussed over it for days.
  • The spice blend is just bold enough to make you pause and take another bite.
  • It stays moist for days, which means you get to keep enjoying it without any guilt.
02 -
  • Don't overbake this. The moment that toothpick comes out clean-ish, it's done. Gingerbread can dry out fast if you're not watching.
  • Room temperature ingredients make an actual difference here. Cold eggs and cold butter won't emulsify properly, and you'll feel the difference in the crumb.
  • This cake gets better the next day, when the spices have time to settle and the moisture redistributes. Wrap it well and enjoy it at its peak.
03 -
  • Use unsulphured molasses, not blackstrap, unless you want something almost bitter. Unsulphured is sweeter and more forgiving.
  • If your batter looks broken after adding eggs, a splash of the dry ingredient mix helps bring it back together without overmixing.

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