This moist and delicious Gingerbread Loaf recipe features a delightful eggnog glaze making the dessert even more festive for the holidays. The warm spices of the gingerbread blend perfectly with the rich and creamy eggnog glaze, making this cake truly memorable.
Like most quick breads it is pretty straightforward to make and is well suited for travel, making it highly giftable! A perfect choice for Thanksgiving or Christmas celebrations.
How to Make Old Fashioned Gingerbread Loaf
Let's make this simple gingerbread cake! Follow along here for instructions complete with step-by-step pictures. If you prefer, hop down to the printable recipe card below.
The recipe yields approximately 12 slices. This will of course vary by slicing thickness.
Prep Time: 15 mins | Bake Time: 50-55 mins
Ingredients in Gingerbread Loaf Cake
Here is everything you will need to make this quick bread style gingerbread loaf.
Gingerbread Batter
- 2 ⅓ cup all purpose flour
- 1 cup brown sugar
- 2 teaspoons ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- ¾ cup molasses
- ½ cup hot water
- ½ cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Eggnog Glaze
- 2 cups powdered sugar
- ¼ teaspoon vanilla extract
- ¼ cup eggnog
Directions for Cake
Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan by coating the interior with nonstick cooking spray and set aside.
Pour all the all the dry ingredients into a large mixing bowl (flour, brown sugar, ginger, cinnamon, nutmeg, cloves, allspice, baking soda and salt). Whisk together until the ingredients are evenly combined.
Now add all the wet ingredients at once, except the molasses. The melted butter, hot water, milk, vanilla and eggs. Whisk together until a smooth batter is formed.
Pour in the molasses and whisk once more just until combined.
Pour the gingerbread cake batter into the prepared pan.
Place in the preheated oven and bake for 50-55 minutes or until a toothpick inserted in center pulls out clean.
While the cake is baking, make the eggnog glaze. In a medium mixing bowl add the powdered sugar, vanilla and eggnog all at once. Whisk together until smooth and clump free.
When the loaf bread is done, remove from the oven and let cool for 10 minutes.
Remove the bread from the loaf pan, it should come out very easily, and place on a serving plate or platter. Allow to cool completely to room temperature before glazing.
Use a spoon to drizzle the eggnog glaze all over the cooled gingerbread loaf.
Slice to serve.
Storing
To store the finished gingerbread cake, cover with plastic wrap or aluminum foil (be sure to cool it completely first). It can be left at room temperature for up to 2-3 days.
If not consuming right away, keep in an airtight container for up to 5 days in the refrigerator. For long-term storage, wrap in plastic wrap, then seal in a freezer bag and the gingerbread loaf cake will last for up to 3 months.
More Gingerbread Recipes
If you would like to try some more Gingerbread treats, check out these recipes:
- My creamy Gingerbread Pie Recipe is a unique way to enjoy the flavor in a chilled dessert
- If you would like to enjoy the combo of ginger and chocolate, my Chocolate Gingerbread Pound Cake is a great choice.
- For individual servings, you can't go wrong with Gingerbread Muffins or Gingerbread Cupcakes.
- My Gingerbread Cake Roll is a great option too. It has a nice presentation and yummy creamy filling.
Gingerbread Loaf
Equipment
- Loaf pan
Ingredients
Bread
- 2 ⅓ cup all purpose flour
- 1 cup brown sugar
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- ¾ cup unsulphured molasses
- ½ cup hot water
- ½ cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Eggnog Glaze
- 2 cups powdered sugar
- ¼ teaspoon vanilla extract
- ¼ cup eggnog
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a loaf pan by spraying with baking spray and set aside.
- In a large mixing bowl, add all the dry ingredients. The flour, brown sugar, ginger, cinnamon, clove, nutmeg, allspice, baking soda and salt. Whisk together until the ingredients are combined.
- Now add all the wet ingredients at once, except the molasses. The melted butter, hot water, milk, vanilla and eggs. Whisk together until a smooth batter is formed.
- Pour in the molasses and whisk once more just until combined.
- Pour the gingerbread cake batter into the prepared pan.
- Bake in the oven for 50-55 minutes or until a toothpick inserted comes out clean.
- While that is baking, make the eggnog glaze. In another mixing bowl add the powdered sugar, vanilla and eggnog all at once. Whisk together until smooth and clump free.
- When the loaf bread is done, remove from the oven and let cool in the pan for 10 minutes.
- Remove the bread from the pan, it should come out very easily, and place on a wire rack or serving platter to finish cooling.
- Use a spoon to drizzle the eggnog glaze all over the gingerbread loaf.
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