This Gingerbread Loaf recipe is one that you need to make sure to have on hand for the holiday season. This holiday bread is ultra moist, light, and bursting with holiday spices and molasses flavor. It’s topped with a delicious cinnamon glaze for a finishing touch. Check out the rest of the cake recipes.
This homemade gingerbread loaf is going to win over your family and friends. It is rather easy to make and has a homemade cinnamon glaze drizzled over the top for added flavor.
I will walk you through how to make this easy gingerbread loaf for you to bake up and enjoy this holiday season. I will answer some questions as well to help you feel confident in baking up this holiday bread recipe.
How to make gingerbread loaf
- Whisk together the dry ingredients and set aside.
- Beat the butter and sugar together until combined.
- Add in the eggs and vanilla extract and beat until incorporated.
- In a separate bowl, add in molasses and water. Stir to combine.
- Pour the molasses/water in with the butter mixture. Beat to combine.
- Add the flour into the butter mixture and beat with a hand mixer just until combined.
- Follow the baking instructions down below.
How long to bake Gingerbread Loaf
It typically takes 60 to 70 minutes to bake this gingerbread loaf recipe. If you want to check for d0neness, insert a skewer, toothpick, or cake tester in the center of the loaf. It should come out clean or with a few moist crumbs on it. If there is batter instead of crumbs, let the gingerbread bake for about 5 minutes before checking it again.
How to make Cinnamon Glaze
To make your cinnamon glaze all you do is whisk up the ingredients and follow the directions below. Making a homemade cinnamon glaze is so easy to do, and requires just a couple of ingredients. Once it is creamy and you see no clumps, you can set it aside. Wait to pour this over the bread, until it has cooled.
If you pour the cinnamon glaze onto the gingerbread loaf while it is still hot it will melt into the bread. So allow the bread to cool down before you pour it on.
How long does gingerbread loaf last
This gingerbread loaf can store for 3-4 days, possibly 5 max. I find that eating this bread is best when eaten in the first few days of making it. If you wait too long it will begin to dry out.
How to store gingerbread loaf
If you make this gingerbread loaf and choose not to use the glaze you can store it at room temperature on the counter. Or if you pour the glaze over I recommend storing it in the fridge. The refrigerator will also help to preserve the bread so it stays moist longer. If you like the bread at room temperature, slice it cold, and then let it sit on the counter for 10-15 minutes before you enjoy.
Can you freeze gingerbread loaf
Yes, you can freeze this gingerbread loaf. Simply allow the bread to fully cool, and then you can either pour the glaze on top or hold the glaze and not pour it on. Then wrap up your bread with aluminum foil or even place bread in a freezer bag. Then store in the freezer in an airtight container for up to three months. Thaw in the fridge overnight or on the counter for a quick thaw.
If you didn’t pour the glaze on top before freezing, you can then make the glaze and pour it over the loaf, and slice and serve.
Check out more holiday recipes:
- Gingerbread Cupcakes
- Molasses Cookies
- Molasses Cheesecake Bars
- Gingerbread Cookie Bars with White Chocolate Chips
- Gingerbread Latte Cake
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter room temperature
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup molasses not blackstrap
- 1 cup hot water
- 1 cup powdered sugar
- 4-5 tablespoons heavy whipping cream
- 3/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Spray an 8x4 loaf pan with nonstick baking spray.
- In a large bowl, sift the flour, baking soda, ginger, nutmeg, cinnamon, and salt together. Set aside.
- In a separate bowl, add the butter and brown sugar. Beat with on medium with a hand mixer until well combined.
- Add the eggs and vanilla. Continue to beat until the eggs are incorporated.
- In a small bowl, add the molasses and hot water. Stir with a spoon until combined.
- Pour the molasses mixture into the bowl with the butter. Beat until combined.
- Slowly beat the dry ingredients into the wet ingredients. Mix until the batter is formed, don’t over mix.
- Pour the batter into the prepared baking pan and bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes and then turn out onto a cooling rack; allow for the loaf to completely cool before icing.
- Once the bread is cooled completely, add the powdered sugar, heavy cream, and cinnamon in a medium bowl. Whisk until the icing is smooth. If the icing is too thick, add a little more cream until the desired consistency has been reached.
- Drizzle the icing on the cooled bread with a spoon. Let the icing set up for about 20 minutes before slicing. Slice and enjoy!
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