If there’s one dessert that can make your kitchen smell like pure holiday magic, it’s a gingerbread loaf cake. Sweet molasses, spicy ginger, and just the right touch of cinnamon create the kind of aroma that makes your neighbors “accidentally” drop by. And let’s be honest—around the holidays (or really, anytime after September), I’m all about baking treats that feel cozy, nostalgic, and easy enough to whip up on a busy weeknight.
As a mom of three, I’ve learned that desserts need to be practical but still have that wow factor. This loaf is exactly that: no fancy ingredients, no complicated steps—just a moist, flavorful cake that tastes like Christmas wrapped in a slice.
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Why You’ll Love This Gingerbread Loaf Cake
- Simple ingredients you probably already have.
- Moist and tender thanks to yogurt and molasses.
- Perfect with coffee or tea for cozy mornings.
- Freezer-friendly so you can bake ahead for gatherings.
- Smells so good, it might just replace your holiday candle.
What Does Gingerbread Loaf Cake Taste Like?
Imagine a soft, tender cake with warm spices that hug you from the inside out. The ginger gives it a gentle kick, the cinnamon adds depth, and the molasses brings that rich, caramel-like sweetness. It’s not overly sugary, which means you can enjoy it for breakfast (yes, cake for breakfast is allowed—I say so).
Ingredients You’ll Need for Gingerbread Loaf Cake
One of the things I love most about this gingerbread loaf cake is that the ingredient list feels cozy and familiar—nothing too fancy, just pantry staples that magically come together into a fragrant holiday loaf. If you’ve ever baked my Cinnamon Sugar Pumpkin Bread, you’ll notice a similar rhythm here: simple ingredients, big flavor payoff. Let’s take a closer look at what you’ll need:
- All-Purpose Flour (2 cups): The sturdy base of the loaf. It gives your cake structure while still keeping it soft and tender. You can use unbleached flour for a slightly heartier texture.
- Ground Ginger (2 teaspoons): The star of the show. Freshly ground ginger powder gives that warming zing that makes gingerbread so iconic. Don’t skimp—this is where the magic happens.
- Cinnamon (1 teaspoon): Sweet and earthy, cinnamon balances the sharpness of the ginger and rounds out the flavor.
- Nutmeg (½ teaspoon): Just a pinch goes a long way. Nutmeg adds a subtle nuttiness and warmth. If you have whole nutmeg, grating it fresh makes a huge difference.
- Baking Soda (1 teaspoon): This helps the loaf rise into a beautiful dome, giving it that bakery-worthy look.
- Salt (pinch): Enhances every flavor in the loaf—skipping salt makes the cake taste flat, so don’t forget it.
- Brown Sugar (¾ cup, packed): Adds sweetness, yes, but also a hint of caramel depth that white sugar can’t deliver.
- Molasses (½ cup, unsulfured): The heart of any gingerbread recipe. Molasses adds moisture, rich flavor, and that deep brown color we all associate with gingerbread. Use unsulfured for the best taste.
- Eggs (2 large): Bind the batter together and help with structure. Make sure they’re at room temperature for easier mixing.
- Plain Yogurt (½ cup): This keeps the loaf moist and tender without making it heavy. You can swap in sour cream if that’s what you have on hand.
- Vegetable Oil (⅓ cup): Oil gives the cake a soft, moist crumb that stays fresh for days. Melted coconut oil works well too, if you’d like a slightly different flavor.
Each of these ingredients plays an important role in creating a loaf that’s perfectly spiced, moist, and irresistible. Together, they transform into a gingerbread loaf cake that tastes like holiday cheer baked into every bite.
Step-by-Step Instructions for Making Gingerbread Loaf Cake
Baking a gingerbread loaf cake is one of those cozy kitchen rituals that fills your whole home with the scent of warm spices and sweet molasses. If you’ve ever tried my Pumpkin Coffee Cake Recipe, you know I love step-by-step directions that feel approachable and not fussy. So let’s walk through this together:
Step 1: Preheat Your Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). This gives it time to warm up while you’re mixing your ingredients. Then, grease a standard 9×5-inch loaf pan with butter or a light spray of cooking oil. If you’re like me and hate scrubbing pans, line it with parchment paper—it makes lifting your gingerbread loaf cake out a breeze.
Step 2: Whisk Together the Dry Ingredients
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and a pinch of salt. This step helps evenly distribute the spices so every slice has that perfect balance of warmth. (Pro tip: whisking instead of sifting means fewer dishes and still works beautifully!)
Step 3: Combine the Wet Ingredients
In a larger bowl, add the brown sugar, molasses, eggs, yogurt, and oil. Using a hand whisk or mixer, blend everything until smooth. You’ll notice the mixture takes on that deep, glossy caramel color thanks to the molasses—that’s your first sign this loaf is going to be rich and flavorful.
Step 4: Bring It All Together
Now comes the marriage of flavors. Gradually add your dry mixture into the wet bowl, stirring gently with a spatula or wooden spoon. Mix just until combined—if you stir too much, your loaf could turn dense instead of soft. The batter should look thick but pourable, with no streaks of flour hiding at the bottom.
Step 5: Pour and Bake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Slide it into the oven and bake for 55–65 minutes, depending on your oven. About 50 minutes in, check it by inserting a toothpick into the center—if it comes out clean (or with just a few moist crumbs), your gingerbread loaf cake is ready.
Step 6: Cool and Serve
Patience is the hardest part. Let the loaf cool in the pan for 10 minutes, then carefully lift it out (that parchment paper trick comes in handy here!) and place it on a wire rack to cool completely. Once cooled, slice into thick, cozy pieces. Enjoy it plain, with a swipe of butter, or alongside your morning coffee.
Tips and Tricks for Perfect Gingerbread Loaf Cake
- Don’t overmix: Over-stirring makes cake dense instead of fluffy.
- Add extra spice: A pinch of cloves or allspice gives extra depth.
- Use full-fat yogurt: It makes the loaf extra tender.
- Freezer tip: Slice and wrap individually for grab-and-go snacks.
- Glaze it up: Drizzle with a simple powdered sugar glaze for a coffeehouse look.
Storage
- Room Temp: Keep in an airtight container up to 4 days.
- Fridge: Store up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 2 months.
FAQs
Can I make this ahead of time?
Yes! Bake, cool, wrap tightly, and store at room temp or freeze.
Can I swap yogurt for sour cream?
Absolutely—it works beautifully.
Does this taste better the next day?
Oh yes! The flavors deepen overnight.
Can I make muffins with this recipe?
Sure—just reduce baking time to 18–20 minutes.
Conclusion
This gingerbread loaf cake isn’t just dessert—it’s comfort in a pan. Whether you’re baking it for a holiday brunch, gifting it to a neighbor, or sneaking a slice with your evening tea, it’s the kind of recipe that makes memories.
If you loved this, you might also enjoy my Cinnamon Sugar Pumpkin Bread or my Pumpkin Coffee Cake Recipe. Both pair beautifully with this cozy loaf.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Gingerbread Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and warmly spiced Gingerbread Loaf Cake made with molasses, brown sugar, and cozy spices—perfect for the holidays or a comforting treat anytime.
Ingredients
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
Pinch of salt
¾ cup brown sugar, packed
½ cup unsulfured molasses
2 large eggs
½ cup plain yogurt (or sour cream)
⅓ cup vegetable oil (or melted coconut oil)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking soda, and salt.
3. In a large bowl, whisk together brown sugar, molasses, eggs, yogurt, and oil until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
8. Serve plain, with butter, or alongside coffee or tea for a cozy treat.
Notes
Use unsulfured molasses for the best flavor and moisture.
For an extra festive touch, dust the cooled loaf with powdered sugar or drizzle with a simple vanilla glaze.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
