Ginger Loaf Bread greets your kitchen with warm spices and a seriously moist crumb — and that brown-butter cream cheese frosting? Completely irresistible. This loaf hits breakfast, snack, or dessert duties like a champ, and it makes a gorgeous Christmas Loafs For Gifts handout when you wrap a slice in parchment and tie it with twine.
Brief introduction to the Ginger Loaf Bread recipe
Want a loaf that smells like the holidays the minute it goes in the oven? This is it. The batter blends molasses, ginger, cinnamon, nutmeg, and a tiny bit of cloves for depth. It bakes into a tender Ginger Bread Loaf Cake with a deep, comforting flavor profile. Top it with a nutty Gingerbread Butter–accented cream cheese frosting and you’ve got a near-perfect copycat of your favorite coffee-shop treat — but better, because you made it.
Why you’ll love this recipe
- Super versatile. Eat it with morning coffee, serve it as dessert, or slice it up as a portable snack.
- Freezer-friendly. Bake once, enjoy for weeks — perfect for batch baking and last-minute gifts.
- Comfort overload. Warm spices + brown butter = instant cozy.
- Simple to scale. Make one loaf or a double batch for neighbors and holiday parties.
Big tip: If you double the recipe, bake loaves in two pans rather than one deep pan so they cook evenly.
The story behind the loaf
My grandma made a dense, buttery quick bread every December; it disappeared in minutes. I chased that memory — trying different molasses, testing oven temps, and finally experimenting with browned butter in the frosting. The result? A soft-textured loaf that nods to classic Homemade Gingerbread cookies but behaves like a tender cake. Folks called it a Best Gingerbread Recipe the first time I brought it to a party. High praise, and honestly — totally earned.
Ingredients — what matters and why
Here’s what you need and the role each ingredient plays.
- All-purpose flour: structure for the loaf.
- Baking soda & baking powder: lift and lightness in a quick bread.
- Brown sugar + granulated sugar: sweetness and moisture; brown sugar adds molasses notes.
- Unsulphured molasses: the soul of gingerbread. Do not substitute blackstrap — it’s too bitter.
- Eggs: bind and enrich. Room temp eggs blend more evenly.
- Buttermilk: reacts with baking soda for tender crumb; if you lack it, mix 1 Tbsp white vinegar with milk and let sit 10 minutes.
- Butter: used in batter, and a separate portion is browned for the frosting to create that nutty finish.
- Ground ginger, cinnamon, nutmeg, and a pinch of cloves: the spice quartet that sings.
- Cream cheese: for frosting base — use full-fat block cream cheese for stability.
- Powdered sugar & a splash of milk: sweeten and thin the frosting to spreadable consistency.
- Vanilla extract & lemon (optional): vanilla rounds flavors; lemon brightens the final loaf slightly.
Pro tip: Have everything at room temperature for even mixing and better rise.
Step-by-step: How to make the Gingerbread Loaf
Follow these clear, punchy steps and you’ll nail it.
- Preheat & prep. Heat oven to 350°F (175°C). Line a 1-lb loaf pan with parchment, leaving an overhang for easy removal. Spray lightly if needed.
- Mix dry ingredients. Sift or whisk flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. This prevents pockets of spice and ensures even distribution.
- Cream butter & sugars. In a mixer, beat softened butter with brown sugar until fluffy. Add molasses and beat until glossy. Scrape the bowl.
- Add eggs & vanilla. Beat in eggs one at a time, then stir in vanilla. This gives structure.
- Alternate flour and buttermilk. Fold in a third of the dry mix, then half the buttermilk. Repeat — dry, liquid, dry — until it’s just combined. Don’t overmix. A few streaks are fine.
- Pour & bake. Transfer batter to pan, smooth the top, and bake 50–55 minutes, or until a toothpick comes out clean. If the top browns too fast, tent with foil for the last 10–15 minutes.
- Cool properly. Let cool 20 minutes in pan, then lift out and cool completely on a rack before frosting. If you slather frosting on hot loaf, it will melt and slide off. Patience = prettier frosting.
Brown-butter cream cheese frosting (the glory)
This is where the loaf becomes legendary.
- Brown the butter. In a small saucepan, melt butter on medium. Stir constantly until it foams and dark brown bits appear on the bottom and a nutty aroma rises — 5–7 minutes max. Don’t walk away.
- Cool & chill. Pour browned butter into a heatproof bowl and refrigerate until solidified (about 40–60 minutes). Stir occasionally to speed cooling.
- Beat the frosting. Whip cream cheese until smooth, add solidified brown butter and blend. Gradually add powdered sugar on low, then increase speed until silky. Add a splash of milk if needed. Add vanilla and whisk briefly.
Key tip: Use full-fat cream cheese and don’t rush the butter cooling — warm butter = runny frosting.
Tips & tricks for perfect results
- Room-temp ingredients: They combine more uniformly and trap air for better structure.
- Sift your dry spices. It avoids clumps and ensures balanced spice in every slice.
- Do not overmix once you add flour. Overworking gluten = tough loaf.
- Tent foil if the top browns too quickly. You’ll keep an even bake without burning.
- Make ahead: Bake, freeze un-frosted slices, and thaw before frosting for quick gift prep.
- Flavor booster: Add 1 tsp finely grated orange zest to brighten spices — subtle but delicious.
Variations to try
- Maple-ginger loaf: Swap ¼ cup molasses for maple syrup and add toasted pecans.
- Chocolate-ginger: Fold ½ cup mini chocolate chips into the batter for a cozy riff.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum for texture.
- Vegan: Replace butter with vegan sticks, use flax “eggs” and coconut milk—texture shifts but still tasty.
- Gingerbread loaf with glaze: Skip heavy frosting and drizzle a lemon-spiced glaze (powdered sugar + lemon juice) for a lighter finish.
Best ways to serve this gingerbread loaf
- Breakfast: Warm a slice, slather with butter, and pair with coffee.
- Dessert: Plate with whipped cream or vanilla ice cream and a sprinkle of cinnamon.
- Gift-ready: Wrap cooled, frosted (or not) loaves in parchment and tie with a festive ribbon — instant Christmas Loafs For Gifts.
- Party platter: Slice thin and serve on a dessert tray with fresh fruit and nuts.
Storage, freezing, and make-ahead magic
- Unfrosted loaf: Wrap tightly in plastic and keep at room temp 2 days, refrigerate up to 5 days.
- Frosted loaf: Store in fridge up to 4 days. Bring to room temp before serving for best flavor.
- Freeze slices: Flash-freeze slices on a tray, then bag for up to 3 months. Thaw and reheat gently.
- Make-ahead tip: Bake now, freeze, and frost the day you gift — frosting tastes freshest that way.
FAQs — quick answers
Can I skip the frosting?
Absolutely. The loaf stands alone beautifully. Frosting is a delightful extra.
What molasses should I use?
Use unsulphured molasses — it’s balanced and not bitter. Avoid blackstrap.
How do I know it’s done?
Toothpick in center should come out mostly clean with a few moist crumbs. If it’s very wet, bake 5–10 minutes more.
Can I double the recipe?
Yes — bake in two pans. Don’t double into one extra-large pan or it may underbake in the center.
Can I make muffins instead?
Yes — use a muffin tin, fill ¾ full, and bake 18–22 minutes.
Final thoughts — why this loaf belongs on repeat
This Holiday Loaf captures everything warm about the season: nutty brown butter, deep molasses, cozy spices, and a tender crumb that keeps you coming back for another slice. It’s flexible, giftable, and forgiving — perfect for bakers who want a crowd-pleaser with minimal fuss. Whether you call it a Recipe For Gingerbread or a Ginger Bread Loaf Cake, it feels both classic and elevated.
Make a double batch, stash a loaf in the freezer, and be the friend who always has a slice ready for unexpected guests. And if someone asks for the recipe? Smile and say you’ll bring one the next time — then actually bring it. Because sharing homemade Ginger Bread Recipes House style is the real holiday joy.
FYI: this loaf pairs magickally with a hot mug of tea or a spiced latte. IMO, that’s non-negotiable.
Happy baking — may your gingerbread be moist, your frosting nutty, and your holiday table full.
Follow me on Pinterest for daily new recipes.
Ultimate Ginger Loaf Bread — Irresistible Holiday Loaf You’ll Bake Again
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
Description
A spiced, tender quick bread that bakes into a moist, aromatic loaf. Top it with a nutty brown-butter cream cheese frosting for a holiday-worthy finish, or enjoy slices plain with your morning coffee.
Ingredients
For the loaf
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 large egg, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1/3 cup packed light brown sugar
- 2/3 cup unsulphured molasses
- 1 cup buttermilk, room temperature
For the brown-butter cream cheese frosting
- ¼ cup (½ stick) unsalted butter, browned and cooled until solid
- ½ cup full-fat cream cheese, softened
- 2½ cups sifted powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 2 teaspoons milk (more if needed for spreading)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 1-lb loaf pan with parchment paper so you can lift the loaf out easily later. Lightly grease the paper if you like.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
- In a separate small bowl, beat the egg with the vanilla until combined.
- In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and brown sugar until light and fluffy. Scrape down the sides. Add the molasses and mix until smooth.
- Add the egg-vanilla mixture and beat for about 1 minute until incorporated. Scrape the bowl again so everything mixes evenly.
- Remove the paddle and, using a spatula, fold in one-third of the dry mixture, then one-third of the buttermilk. Repeat two more times—dry, liquid, dry—until the batter is just combined. Do not overmix. A few streaks are okay.
- Pour the batter into the prepared loaf pan and smooth the top. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too rapidly, tent loosely with foil for the last 10–15 minutes.
- Let the loaf rest in the pan for about 20 minutes. Lift it out using the parchment and cool completely on a wire rack before frosting.
Brown-butter cream cheese frosting
- To brown the butter: melt the ¼ cup butter in a small saucepan over medium heat. Swirl or stir constantly as it foams and the milk solids turn golden-brown and settle on the bottom. You’ll smell a toasty, nutty aroma—this happens in about 5–7 minutes. Watch it closely so it doesn’t burn.
- Transfer the browned butter to a heatproof bowl and chill in the refrigerator until it firms up again (about 40–60 minutes). Stir every 15–20 minutes to speed cooling if you like. Bring it back to room temperature but keep it solid enough to whip. Key tip: warm butter will make the frosting runny.
- In a mixer, beat the softened cream cheese until smooth. Add the solidified brown butter and mix until fully incorporated, about 1–2 minutes.
- On the lowest speed, add 1 cup of powdered sugar, then gradually add the remaining powdered sugar until combined. Increase speed to medium-high and whip until silky. Add vanilla, salt, and then milk 1 teaspoon at a time until you reach spreadable consistency. If the frosting becomes too thin, add a bit more powdered sugar.
- Spread the frosting over the cooled loaf. Chill briefly to set if you prefer firmer slices.
Notes
- Storage & freezing
- Keep frosted loaf covered in the refrigerator for up to 4 days. Pull it out about 20 minutes before serving so the frosting softens and the flavor opens.
- To freeze: slice the unfrosted loaf, wrap each slice tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw individual slices at room temperature or warm gently in a low oven. You can also freeze the frosting in a sealed container and thaw/re-whip before using.
- Notes & quick tips
- Use unsulphured molasses for the best flavor—blackstrap is too bitter.
- Room-temp ingredients blend more smoothly and give a better rise.
- If you don’t have buttermilk, stir 1 tablespoon white vinegar into milk to make 1 cup and let sit 10 minutes.
- Want muffins? Spoon batter into a lined muffin tin (¾ full) and bake 18–22 minutes.
Nutrition
- Serving Size: 1g
- Calories: 472kcal
- Sugar: 52g
- Sodium: 516mg
- Fat: 19g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 68mg
