“Old-fashioned gingerbread loaf recipe! Easy to make with simple ingredients.”
Watch me make this old-fashioned gingerbread loaf from start to finish!
Are you a gingerbread fan? It seems most people I talk to either love it or hate it. I think I’m somewhere in between. I’ll eat it if it’s there, but I usually don’t go out of my way to make it.
I spend more time making it for other people who are dedicated gingerbread fans.
This year, however, I’ve been on a real gingerbread kick. I guess I’m getting old because I never understood how my grandmother enjoyed things like gingerbread when I was younger.
This old-fashioned gingerbread loaf recipe is one that I found in my grandmother’s old Southern Living Cookbooks. It’s full of molasses flavor, but I did adjust the spices to my liking and throw in some buttermilk for good luck.
It still has that classic, down-home gingerbread flavor and aroma that will have your entire home smelling all merry and Christmasy!
Now let’s make something clear because I don’t want you cussing me out when you go to make this gingerbread and expect to sink your teeth into some cake.
This gingerbread is gingerBREAD. Like a quick bread-bread. Like the old-fashioned kind, not the kind you eat at Starbucks. Not that I’ve ever had Starbucks version, but I’m willing to bet it’s more like a gingerbread cake.
This old-fashioned gingerbread is lightly sweetened, tender, moist and dense!
Don’t skip the glaze!! It’s a must and makes it oh so lovely paired with the spices!
Throw some vanilla bean ice cream and caramel sauce on top, and I’m a happy girl! Or a nice sprinkling of powdered sugar and a steaming mug of coffee would lift my skirt for sure!
Feel free to adjust the spices to your liking. Some people like it SPICY with lots of cloves, black pepper, and ginger. I’m not one of those people. I prefer a stronger cinnamon-ginger taste, so if you’re with me, you’ll enjoy this recipe!
It truly has all of those holiday feels!
- 3/4 cup dark brown sugar packed
- 4 tablespoons butter room temperature
- 4 tablespoons vegetable oil
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup molasses <g class="gr_ gr_269 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling" id="269" data-gr-id="269">unsulfured</g>
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon clove
- 1 1/2 teaspoons ginger
- 3/4 cup hot water
- 1/4 cup buttermilk
- 1 cup powdered sugar
- 1 tablespoon milk or coffee cream
- splash of vanilla extract or maple extract
- Preheat oven to 350 F.
- Grease and flour a 9 x 5 glass loaf pan. Set aside.
- In a large bowl cream together brown sugar, butter, and oil.
- Mix in egg and vanilla extract.
- Mix in molasses. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt, thoroughly.
- Whisk in cinnamon, clove, and ginger.
- Mix dry ingredients into the wet ingredient, alternating with the water and buttermilk.
- Stir just until flour is combined. (do not over stir or bread will not be fluffy)
- Pour into prepared loaf pan and smooth the top.
- Bake on middle rack for 55-60 minutes ( or until cake tester inserted in center comes on with moist crumbs clinging to it)
- Remove from oven and let cool in pan until warm (bread will continue cooking as it cools so be careful not to overbake
- Once the pan is warm, remove bread and let cool completely on a cooling rack.
- To make the glaze, combine all glaze ingredients until silky.
- Drizzle glaze over completely cooled bread and allow to set before serving.
- Store in an airtight container.