One of the best parts about the holiday season is all of the festive recipes. There is no end to the different types of recipes available this time of year and each one has its own distinct yet festive flavor. Some of my favorite holiday baking recipes involve molasses. There is something about this ingredient that just screams Christmas. Though there are many recipes that include this ingredient, one of my favorites to make is Gingerbread Loaf. This sweet bread has a wonderful flavor to it and is pleasantly moist, making it the perfect holiday treat. This bread is a great snack option for a Christmas movie marathon.
I don’t remember where I first found this recipe, but over the years that I have been making it, I have made a few modifications along the way. Namely, I have increased the volume of spices.
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- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 1/2 cup butter
- 1 egg
- 1 cup molasses
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 2 Tablespoon cinnamon
- 1 1/2 Tablespoon ginger
- 1/2 teaspoon ground cloves
- 1 cup hot water
- Icing sugar
- vanilla extract
- Preheat oven to 350 degrees.
- Line a loaf pan with parchment paper and spray thoroughly with cooking spray.
- In a large bowl, cream together the sugars and butter. This can be done by hand or in a stand mixer. Once done, beat in the egg and molasses
- In a medium bowl, mix together flour, baking soda, cinnamon, ginger, and cloves.
- Add the dry mixture to the butter mixture and stir. It will get fairly thick but do your best to incorporate all of the flour.
- Pour in the hot water and stir slowly but thoroughly. The mixture will become quite runny but this is how it should be.
- Carefully pour the batter into the loaf pan.
- Bake in the oven at 350 degrees for about 1 hour. To check doneness, insert a knife into the center of the loaf when it comes out clean the bread is done. Allow loaf to cool in the pan for a few minutes and then remove to a cooling rake by using the parchment paper to lift it out. After a while, carefully peel the paper away from the bread and allow to fully cool on the cooling rack.
- If you want to add additional sweetness, you can make some icing as well. Mix about 1/2 icing sugar with 1 teaspoon vanilla extract and 1 Tablespoon milk. Mix until it is the consistency you want. You may need to add more milk to get the right consistency. Drizzle icing over your slice of gingerbread and enjoy.
- Store in an airtight container for 3-5 days.
This bread can be frozen and thawed for later use. I recommend slicing the bread before freezing unless you plan on eating the whole loaf in a short time.