Best Gingerbread Loaf Recipe — if you love cozy spice and tender crumb, this gingerbread coffee cake will become your new go-to for mornings, parties, and holiday baking.
Introduction — meet your new favorite gingerbread
This Gingerbread Coffee Cake combines rich molasses flavor, warm spices, and a soft, moist crumb that sings with every forkful. It’s perfect for breakfast with coffee, a dessert at a holiday table, or packaged as a thoughtful bake sale or Cookie Exchange gift. Want something that tastes like gingerbread cookies without the elbow grease? Yep — this is it.
What makes this cake irresistible
Why does this recipe keep people coming back?
- The molasses + apple-sauce combo gives deep, rounded gingerbread flavor without a heavy texture.
- A tender, tight crumb holds a light glaze beautifully — no soggy mess.
- It’s flexible: bake in a loaf pan, make two smaller loaves, or turn it into a Gateaux Cake for a showstopper.
- Bold tip: don’t overmix once you add the flour—stir until just combined for the fluffiest result.
Ingredient list — short notes on why each matters
- All-purpose flour (3 cups): Builds structure while keeping the cake tender.
- Ground ginger (2 tsp): The star spice — spicy and warm.
- Ground cinnamon (1 tsp) & nutmeg (½ tsp): Round out the flavor and add baking-sheet nostalgia.
- Baking soda & powder (1 tsp & ½ tsp): Give lift and a light crumb.
- Dark molasses (¾ cup): Deep, bittersweet backbone — hallmark of any true gingerbread.
- Applesauce (¾ cup): Moisture and slight sweetness; it keeps the loaf lighter than all-butter recipes.
- Milk (½ cup): Keeps batter fluid and tender.
- Brown sugar (⅓ cup): Adds moisture and caramel notes.
- Unsalted butter (8 TBSP / 1 stick), softened: Flavor and richness.
- Egg (1): Binds and enriches.
- Powdered sugar & spices for the icing: Give a glossy, gingery finish.
This lineup makes a reliable Gingerbread Cake vibe that’s not too sweet and packed with personality.
The simple how-to (no fuss, great results)
- Preheat oven to 350°F. Grease and flour a 9×5 loaf pan.
- Whisk together dry ingredients: flour, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a mixer bowl, combine egg, molasses, applesauce, milk, and brown sugar until smooth. Add softened butter and mix until incorporated.
- Slowly fold dry ingredients into the wet mix until just combined—stop when you see no streaks of flour. Bold tip: a few lumps are fine; they mean a tender loaf.
- Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and edges pull slightly from the pan.
- Cool completely. Whisk powdered sugar with ginger, nutmeg, and just enough milk to make a pourable glaze. Drizzle over the cooled loaf and let set. Slice and serve.
The story behind the recipe
This loaf started as a holiday shortcut: a way to get gingerbread cookie flavor without the cookie-making marathon. I swapped some butter for applesauce for a lighter crumb and bumped the molasses for depth. Over a few seasons of testing (and many hungry tasters), the balance landed: rich but not heavy, cozy but not cloying. Friends nicknamed it “the loaf that smells like Christmas” — and that stuck.
Pro tips for bakery-level results
- Room-temperature butter and egg mix more easily and give better texture.
- Measure flour properly (spoon and level or weigh it). Too much flour makes a dense loaf.
- Use dark or robust molasses for the best gingerbread notes — the cheap light stuff gives less personality.
- Check early: Ovens vary—start checking at 35 minutes. You want a clean toothpick and a springy top.
- Cool fully before glazing; a hot loaf will melt the icing into a runny puddle.
- For crisp edges and deeper flavor, brown the butter briefly before cooling and adding. FYI: brown butter = chef’s flex.
Variations to try (playful riffs)
- Pumpkin Gingerbread Loaf Cake: Stir ½–1 cup pumpkin purée into the batter and reduce applesauce slightly to keep moisture balanced. Great for autumn — it channels pumpkin-spice vibes without losing gingerbread character. (Yes, try it.) Bold mention: This riff fits the Pumpkin Gingerbread Loaf Cake idea perfectly.
- Iced Gingerbread Loaf: Make a thicker icing and coat the whole top for a glossy finish that folks will Instagram.
- Spiced Gingerbread Loaf: Boost spices — add cloves and allspice for Thanksgiving-level warmth. Think hot toddy in cake form.
- Gateaux Cake version: Double the recipe, bake in two layers, and stack with whipped cream or cream-cheese frosting for a gingerbread Gateaux Cake that looks fancy but stays simple.
- Vegan option: Replace egg with flax egg and use plant milk — swap butter for coconut oil. Texture will differ, but the flavor holds up.
Best ways to serve (and impress)
- Warm a slice and slather with butter for breakfast — pair with your favorite roast coffee.
- Serve small wedges with a scoop of vanilla or cinnamon ice cream for dessert.
- Cut into thick slices, wrap in parchment, and tie with twine for a lovely Cookie Exchange or hostess gift.
- For holiday brunch, offer with candied pecans and a little pot of hot maple syrup.
Quick storage & leftover tips
- Keep wrapped at room temp up to 3 days; refrigerate up to 5.
- For longer storage, freeze slices between parchment sheets in a freezer bag — up to 2 months. Reheat in toaster oven or microwave.
- Leftover glaze? Drizzle on plain yogurt or pancakes.
FAQ — fast answers (because I know you’ll ask)
Can I make this in a muffin tin?
Yes — bake at 350°F for 18–22 minutes. Adjust; toothpick test applies. Great for Cookie Exchange trays or party bites.
The loaf is dry—what went wrong?
Likely overbaked or too much flour. Reduce bake time a little and double-check measurements next go.
Can I use light molasses?
You can, but the flavor will be milder. I prefer robust/dark molasses for real gingerbread depth.
How do I get a crack-free top?
Gentle oven temperature (don’t crank it), and avoid overmixing. A water bath helps, but that’s usually overkill for a loaf.
Troubleshooting quick guide
- Sinking center: Batter overwhipped or underbaked. Check oven temp and mix gently.
- Gummy crumb: Underbaked or too much liquid. Return to oven for a few minutes.
- Too spicy: Next batch, decrease total ground spice by ¼.
Why this recipe works for every occasion
This loaf walks the line between weekday practicality and holiday charm. It’s simple enough for a Tuesday breakfast and special enough for company. It makes a lovely hostess gift, a crowd-pleasing bake sale item, and it even doubles as a comforting after-dinner treat. IMO, a loaf that does all that is a keeper.
Serving ideas that elevate the moment
- Plate with a ribbon of crystallized ginger on top. Looks pro and tastes fantastic.
- Add a smear of cream-cheese frosting between slices for a sandwich-style treat.
- For a holiday platter, arrange slices with spiced nuts, dried apricots, and a pot of hot cider.
Final thoughts — a little seasonal cheer in loaf form
This Gingerbread Coffee Cake captures the spirit of warm kitchens and lazy mornings. It checks all the boxes: easy to prep, forgiving in the oven, and endlessly adaptable. Whether you keep it classic or try the Pumpkin Gingerbread Loaf Cake twist, you’ll have a loaf that smells like the season and tastes like home. So preheat the oven, pour a mug of coffee, and make a loaf — you’ll be glad you did.
Ready to bake? Grab your molasses and let the spice trail through your house — then tell me which variation you loved best.
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Ultimate Gingerbread Cake Recipe — Gingerbread Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
Description
If there’s ever a cake that captures the comfort of winter mornings and the scent of holiday baking, it’s this Gingerbread Coffee Cake. Each bite brings that cozy warmth of ginger and molasses, topped with a light glaze that adds just the right amount of sweetness. Whether you’re pairing it with your morning coffee or serving it after dinner, this easy recipe hits all the right notes — rich, spiced, and wonderfully nostalgic.
Ingredients
For the Cake:
- 3 cups all-purpose flour – The sturdy base that keeps the crumb soft yet stable.
- 2 teaspoons ground ginger – Adds that signature spicy zing.
- 1 teaspoon ground cinnamon – The warmth that makes every bite feel like a hug.
- ½ teaspoon ground nutmeg – A subtle aromatic note that deepens the flavor.
- 1 teaspoon baking soda – Helps the loaf rise evenly.
- ½ teaspoon baking powder – Gives an extra lift to keep things light.
- ½ teaspoon salt – Balances all the sweet and spice.
- 1 large egg – For structure and richness.
- ¾ cup dark molasses – Brings deep, bold sweetness with a hint of bitterness.
- ¾ cup unsweetened applesauce – Keeps the cake moist without making it heavy.
- ½ cup milk – Adds tenderness to the batter.
- ⅓ cup brown sugar – A little extra sweetness and caramel flavor.
- 8 tablespoons (1 stick) unsalted butter, softened – Makes the crumb velvety smooth.
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- About 2 tablespoons milk – Just enough to get that perfect drizzle consistency.
Instructions
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Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a standard loaf pan (about 9×5 inches) to prevent sticking.
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Combine the dry ingredients:
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside — these are your dry building blocks for the perfect loaf. -
Mix the wet ingredients:
In a stand mixer (or a large bowl with a hand mixer), add the egg, dark molasses, applesauce, milk, and brown sugar. Beat until the mixture looks smooth and slightly glossy. -
Bring it all together:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Don’t overmix — you want a tender crumb, not a dense one. -
Add the butter:
Drop in the softened butter and mix again until you have a rich, creamy batter. It should be thick but pourable. -
Bake the cake:
Pour the batter evenly into the prepared loaf pan. Smooth out the top with a spatula, then bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown. -
Cool completely:
Allow the cake to rest in the pan for about 10 minutes, then transfer to a cooling rack. Let it cool completely before adding the glaze — patience pays off here.
🍯 Make the Ginger Glaze
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In a small bowl, whisk together the powdered sugar, ginger, and nutmeg.
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Slowly add milk, a teaspoon at a time, until the glaze becomes smooth and pourable. You’re looking for a consistency that coats the back of a spoon without being too runny.
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Drizzle the glaze evenly over the cooled cake. Let it set for 10–15 minutes until slightly firm.
🍰 Serve & Enjoy
Slice the cake into thick pieces and serve it with a warm cup of coffee, tea, or hot cocoa. The glaze will crack slightly when you cut it, revealing that fragrant, moist crumb beneath. It’s the perfect blend of sweet, spiced, and buttery — like a hug from the holidays.
Storage Tip: Wrap leftover slices in plastic wrap or store in an airtight container. It stays fresh for up to 3 days at room temperature, or up to 5 days in the fridge. For longer storage, freeze slices individually and thaw as needed — they reheat beautifully!
Notes
This version of Gingerbread Coffee Cake delivers everything you love about classic gingerbread with less fuss. It’s quick, foolproof, and irresistibly cozy — the kind of bake you’ll want on repeat all season long.
