Gingerbread Loaf
Moist, warmly spiced, and easy to make in one bowl—this gingerbread loaf is the perfect cozy fall treat.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 9x5-inch loaf pan
- Measuring cups & spoons
- Rubber Spatula
- Wire cooling rack
- Oven
Ingredients
- 1¾ cups All-purpose flour Spoon and level for accuracy
- 1 tsp Baking soda
- 1½ tsp Ground ginger
- 1 tsp Ground cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- ¼ tsp Salt
- ½ cup Unsalted butter or oil Melted
- ½ cup Brown sugar Packed
- ⅔ cup Molasses Unsulphured
- 1 large Egg Room temp
- ¾ cup Milk or buttermilk Room temp
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5 loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, spices, and salt.
- Combine wet ingredients: In a separate bowl, whisk melted butter, brown sugar, molasses, egg, and milk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.
- Bake: Pour into loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let rest in pan 15 minutes, then transfer to wire rack to cool completely. Slice and serve.
