Gingerbread Loaf
Indulge in this moist gingerbread loaf with warm spices like ginger, cinnamon, and cloves. Perfect for holiday baking with just 15 minutes prep time and delicious molasses flavor.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- whisk
- electric mixer
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg at room temperature
- 1/2 cup hot water
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until evenly combined. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the molasses and egg, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Slowly pour in the hot water and mix until the batter is smooth and no streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.