A moist Gingerbread Loaf made with brown sugar, molasses and sweet spices like ginger and cinnamon. This gorgeous gingerbread cake is super easy to make – perfect for Christmas!
Say hello to your new favourite Gingerbread Cake 🎄 This easy loaf cake boasts a soft and moist crumb filled with warm spices and oodles of caramel flavour.
Made using molasses and ground ginger, the cake itself tastes like an old-fashioned Gingerbread Cookie. To ensure a tender crumb, we’ve added a little sour cream, and using all brown sugar gives even more depth to those sweet caramel notes.
If you’re looking for a lovely holiday treat, this is the perfect one bowl recipe for you.
Why you will love this recipe
- Quick and easy: This quick bread recipe is so easy to make. You will need an electric mixer but it is essentially a fast one bowl recipe.
- Full of festive flavour: If you love gingerbread cookies, you’ll adore this softly spiced cake full of ginger and cinnamon.
- Tender crumb: With a crisp crust and a soft, buttery crumb, this cake stay moist for days.
- Freezes well: You can freeze the entire loaf or cut it into thick slices. The perfect make-ahead recipe for the busy holiday season.
Made this recipe twice, absolutely love it. Thank you!
– Lisa
Recipe testing
It’s that time of year again when gingerbread reigns supreme. I’ve always loved Gingerbread whether it’s Chewy Gingerbread Cookies or big NYC Ginger Cookies.
But now I’m ALL about Gingerbread Cake. More specifically, this soft and sweet Gingerbread Loaf.
Just like my favourite Orange Pound Cake, this loaf cake begins with softened butter. Instead of caster sugar, we’ve used ALL brown sugar (and not all that much) to create a buttery loaf.
We’ve used molasses to create that deep gingerbread flavour, and a touch of sour cream and milk to complete the tender crumb.
You can serve it as is with a big smearing of butter. Dust with icing sugar or powdered sugar, or pair it with my favourite White Chocolate Buttercream.
It’s the perfect addition to Christmas dinner.
Ingredients
You only need a handful of simple ingredients to make my Easy Gingerbread Loaf. You can easily freeze this recipe for the busy holiday season too!
Here’s a quick breakdown of the key ingredients you’ll need, including any substitutions you can make:
- Molasses: Molasses is a thick, dark sugar syrup that boasts a sweet, almost smokey flavour. You can use light molasses or dark molasses in this recipe. Or it can be called unsulphured molasses in America. Do not use blackstrap molasses or black treacle which is extremely bitter. You can find molasses in most grocery stores, often in the baking aisle or near other sweet syrups like golden syrup or maple syrup. Alternatively, golden syrup would also work but the flavour will be slightly lighter and sweeter.
- Spices: Warming spices like ground ginger and cinnamon give this loaf is sweet gingerbread flavour. You can adjust according to your taste.
- Sour cream: I recommend using full fat sour cream if you can. Otherwise, a natural-style or Greek yogurt will also work. You could also substitute the milk and sour cream for the same amount of buttermilk if you prefer.
See recipe card below for a full list of ingredients and measurements.
How to make Gingerbread Loaf
This simple ginger cake recipe comes together in minutes. You will need a hand mixer or a stand mixer fitted with a paddle attachment.
Here’s a quick overview of how to make it.
Step 1: In a large bowl, add butter and brown sugar. Beat using an electric mixer on medium speed until smooth and creamy.
Step 2: Add vanilla, egg and molasses. Mix again on medium speed just until combined.
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Step 3: Add dry ingredients and start to mix on low speed.
Step 4: Add milk and sour cream. Continue to mix until you have a creamy and thick cake batter.
Step 5: Transfer cake batter to prepared pan. Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean.
Step 6: Leave cake to cool completely before slicing.
Serving suggestions
This Gingerbread Loaf Cake is lovely as is, but here are some of my favourite ways to serve it.
- Butter: It would be amiss to serve this cake without a big smear of butter.
- Icing sugar: You can finish this cake with a light dusting of icing sugar or powdered sugar.
- Frosting: Make it a little fancy by adding a thick layer of White Chocolate Buttercream, cream cheese frosting or a simple lemon glaze.
- Ice cream: Go all out and add a scoop of vanilla ice cream.
Storage
You can cover leftover cake with plastic wrap or store in an airtight container at room temperature. Alternatively, you can freeze Gingerbread Cake. To serve, simply thaw at room temperature or warm slices in the microwave for 15-20 seconds.
Frequently asked questions
Yes! You can use this recipe to make mini loaves or even use a muffin pan. You will just need to adjust the baking time accordingly.
No. This recipe has been designed for ground spices rather than fresh.
You could try this cake with golden syrup or treacle. The flavour profile will be slightly different but still taste great! See above instructions on what molasses to use.
More gingerbread recipes
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Let’s Bake
Gingerbread Loaf recipe
Soft and moist Gingerbread Loaf Cake.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 60 ml (1/4 cup) molasses
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 120 ml (1/2 cup) full fat milk or whole milk
- 60 ml (1/4 cup) full fat sour cream or Greek-style yoghurt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy.
- Add vanilla, egg and molasses. Beat briefly until combined. Don’t worry if the batter goes a little lumpy.
- Add flour, baking powder, baking soda, ginger and cinnamon. Start to beat on a low speed. Slowly add milk and sour and continue to beat until cake batter is thick and creamy.
- Pour cake batter into prepared pan. Bake in the oven for approximately 45-50 minutes* or until a skewer inserted in the middle comes out clean.
Notes
Molasses: Molasses is a thick, dark sugar syrup that boasts a sweet, almost smokey flavour. You can use light molasses or dark molasses in this recipe. Do not use blackstrap molasses or black treacle which is extremely bitter. You can find molasses in most grocery stores, often in the baking aisle or near other sweet syrups like golden syrup or maple syrup. Alternatively, golden syrup would also work but the flavour will be slightly lighter and sweeter.
Spices: Ground ginger and cinnamon give this loaf is sweetly spiced flavour. You can adjust according to your taste.
Sour cream: I recommend using full fat sour cream if you can. Otherwise, a natural-style or Greek yogurt will also work. You could also substitute the milk and sour cream for the same amount of buttermilk if you prefer.
Cook time: Check your loaf at the 45 minute mark. If it starts to look very brown on the outside but isn’t yet cooked on the inside, cover with aluminum foil and keep baking – checking every 5 minutes.
Nutrition Information
Serving Size: 1 slice Calories: 258 Sugar: 16.1 g Sodium: 85.3 mg Fat: 11.4 g Carbohydrates: 35.5 g Protein: 3.8 g Cholesterol: 47.4 mg
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Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Jess says
Delicious! So easy to make, turns out light and fluffy and the kids loved it! Will be making again!
Jessica Holmes says
That’s so lovely to hear Kate! So glad you and the kids enjoyed this one.
Jess says
Would 2% milk work instead of whole milk?
Jessica Holmes says
Yes!
Jeanne says
Hi. I was wondering if your gingerbread loaf recipe can be made with oil instead of butter? If so, what amount of oil would you suggest?
Thanks.
Jessica Holmes says
Hi Jeanne, I haven’t tried this one with oil but I think it would work. I would use 120 ml (1/2 cup) of flavourless oil. Let me know how you go!
Jeanne says
Thanks!
Robin says
Absolutely delicious! Turned it into a ginger and date loaf by adding 100g chopped dates (soaked for 10 minutes in boiling water then drained). Will definitely make again!
Jessica Holmes says
Love that Robin! What a great idea – I’ll have to try that next time!
Jennifer says
Lovely moist cake so yummy I went indulgent and lemon iced then had some butter on it
Jessica Holmes says
Sounds amazing Jennifer!
Lisa says
Made this recipe twice, absolutely love it. Thankyou
Jessica Holmes says
I’m so glad to hear that Lisa!
Anokhi M says
What a great recipe ! So moist ! Love it ! Definite addition to the holiday treats !!
Jessica Holmes says
Yaaay! So glad you loved it!
Cindy Smart says
Can this recipe be converted to cupcakes ? I’m looking for Christmas flavors for my cupcakes
Jessica Holmes says
Yes definitely!
Mary says
Just stunning simplicity!
Added some chopped stem ginger, because you can never have too much ginger!
Jessica Holmes says
So glad you enjoyed it Mary!
Audrey Morrison says
Do you use light brown or dark brown sugar?
Jessica Holmes says
Hi Audrey, I think our brown sugar is closer to light brown sugar but either would be ok!
nicolthepickle (Nicole Graham) says
Wait, I got this all mixed an in the pan and realized there was no salt in it. Is that correct?
Jessica Holmes says
Hi Nicole, that’s right! But can add salt if you like.
Faz says
Is there anything you can sub the molasses with if you don’t have any in the cupboard? And would it make a big difference?
Jessica Holmes says
Hi Faz, I don’t recommend making this loaf without the molasses – sorry!
Faz says
One last question on molasses. Is it the same as treacle or it’s actually called molasses? Will have a look in store over the weekend. Thank you
Jessica Holmes says
Hi, it’s called Molasses here in Australia, but I think you could swap it for treacle!
Alex says
Grantham Sainsburies didn’t have molasses so I used treacle…we had a very yummy ginger loaf 🙂
Jessica Holmes says
So glad to hear that Alex!!
Sakshi says
Hi, I used jaggery and it turned out amazing. Jaggery also gives a deep, dark flavour. So if you get that where you live, I think that’s a good replacement.
Nisha says
Hi
Did you substitute jaggery for molasses?
If so what’s the quantity?
Sakshi says
Yes, I subbed liquid jaggery for molasses. I didn’t change the quantity, it says 1/4 cup molasses in the recipe and I used the same quantity of liquid jiggery.
Sakshi says
This looks SO good! I was going to make a plum cake for Christmas as usual, but I think I’ll try this instead tomorrow.
Jessica Holmes says
Ooh I hope you love it Sakshi 💕 Please send me a photo on Instagram #sweetestmenu
Maryam Alam says
What can I use instead of Greek yogurt and sour cream?
Jessica Holmes says
Hi Maryam, thanks for your question. Unfortunately I haven’t tested this recipe with an alternative so I’m not sure.
Josh says
This is a very moist cake!
Jessica Holmes says
So glad you enjoyed it Josh!