This old-fashioned Copycat Gingerbread Loaf is perfectly spiced and moist. Perfect for breakfast, a snack, or dessert for the holidays. It tastes just like Starbucks Gingerbread Loaf!

I love simple sweet treats and baked goods over the holidays! Try my Pumpkin Cream Cheese Bread for Thanksgiving, or my Cranberry Orange Bread for Christmas this year!

gingerbread loaf sliced on a white plate with serrated knife

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!

    Ingredients for Gingerbread Loaf Recipe

    • Flour, baking soda, and eggs: The foundation of all great bread and cake recipes starts with these ingredients right here!
    • Buttermilk: This helps to bind everything together, add moisture, and a little bit of tartness to complement the sweetness.
    • Butter: Butter gives this gingerbread loaf recipe extra richness and moisture.
    • Spices: Gingerbread needs to be full of warm spicy flavor! I added ginger, cinnamon, allspice, and cloves. It really tastes just like Christmas!
    • Molasses: Molasses is a sweet, sticky, dark syrup that gives this gingerbread loaf an amazing depth. There is nothing quite like molasses!
    • Brown sugar: Brown sugar is used instead of white to give sweetness and an extra caramel flavor.

    How do you make gingerbread from scratch?

    • Mix the dry ingredients. Firstly, start by combining flour, baking soda, cinnamon, ginger, allspice, cloves, and salt, set aside.
    dry ingredients in large clear bowl
    1. Cream butter & sugar. Secondly, in a stand with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes. Add in molasses and vanilla.
    butter and brown sugar in stand mixer
    1. Add the eggs. Next, one at a time add the eggs and scrape down the sides of the bowl.
    2. Mix it together carefully. Add in the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition, however, it’s very important not to over mix this bread. The more it’s mixed the tougher it gets.
    adding dry ingredients to wet ingredients in stand mixer
    1. Transfer and bake. Spoon the batter into the prepared pan and bake for 45-50 minutes.
    pouring gingerbread batter into greased loaf pan
    1. Cool. Finally, cool the gingerbread loaf cake in the pan for 15 minutes before removing from the loaf pan to a cooling rack to cool completely.
    slicing gingerbread loaf on white cutting board

    frequently asked questions

    How do you store this Loaf?

    Store this sticky gingerbread loaf in an airtight container at room temperature for up to 5 days. You can also wrap it in plastic wrap if that’s easier!

    What is the difference between gingerbread and ginger cake?

    Gingerbread can refer to both the gingersnap cookie and a gingerbread loaf cake, but ginger cake specifically refers to just the soft, moist loaf version, like this one.

    I can’t find molasses. What can I use instead?

    Many countries don’t sell molasses in supermarkets, however they may have a similar dark, sweet, sticky syrup called treacle. Treacle is a great substitute for molasses in this Gingerbread loaf recipe.

    Easy Gingerbread Loaf on white cutting board

    Love this bread recipe? Here are more recipes to try!

    Gingerbread Loaf

    4.67 from 9 votes
    Rate Print
    The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!
    Servings: 8
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes

    Ingredients 

    Instructions 

    • Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
      In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
    • In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
    • Add in the molasses and vanilla. One at a time add the eggs and scrape down the sides of the bowl.
      Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
    • Spoon the batter into the prepared pan and bake for 45-50 minutes.
    • Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

    Notes

    Adapted from Taste of Lizzy

    Nutrition Information

    Calories: 341kcalCarbohydrates: 48gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 341mgPotassium: 407mgFiber: 1gSugar: 24gVitamin A: 465IUCalcium: 100mgIron: 2.7mg

    Did you make this?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a review Follow Chef Savvy