Moist Gingerbread Loaf (Printable)

A moist gingerbread loaf with warm spices, perfect for chilly days and holiday treats.

# 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 - 1 teaspoon baking soda
06 - ¼ teaspoon salt

→ Wet Ingredients

07 - ½ cup unsalted butter, melted
08 - ¾ cup dark brown sugar
09 - ⅔ cup molasses
10 - 1 large egg
11 - ½ cup whole milk

# How to Make:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk the melted butter with the dark brown sugar until smooth. Add the molasses, egg, and milk, whisking to fully incorporate.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
05 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
06 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean.
07 - Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

# Expert Tips:

01 -
  • The molasses gives it a deep, genuine spice flavor without tasting overly sweet or fake.
  • It stays moist for days, which means you actually get to enjoy it beyond the first afternoon.
  • The whole thing comes together in one bowl sequence, so cleanup is mercifully minimal.
02 -
  • Room temperature ingredients mix more smoothly together; if your milk and egg are cold from the fridge, you'll get a slightly grainy batter.
  • The loaf continues cooking slightly after you remove it from the oven, so a toothpick with a tiny bit of batter clinging to it is actually perfect rather than underdone.
  • Molasses brands vary in thickness, so if yours seems particularly thick, warm it slightly for easier measuring and mixing.
03 -
  • Don't open the oven door before 45 minutes is up; the sudden temperature change can make the top collapse before the inside is set.
  • If your kitchen is particularly cool, let the batter sit for a few minutes after mixing; cold batter bakes slightly differently and may need an extra minute or two.

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