Gingerbread Loaf with Ginger (Printable)
Warm and moist loaf with ground and fresh ginger, ideal for cozy moments or festive treats.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1/2 cup vegetable oil
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup unsulphured molasses
12 - 2 large eggs
13 - 1/2 cup milk
14 - 2 tablespoons freshly grated ginger
15 - 1 teaspoon vanilla extract
→ Optional
16 - 1/2 cup chopped crystallized ginger
17 - Powdered sugar for dusting
# How to Make It:
01 - Heat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl.
03 - In a separate bowl, whisk vegetable oil, brown sugar, and molasses until smooth. Add eggs one at a time, then stir in milk, grated ginger, and vanilla extract.
04 - Pour wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix.
05 - Gently fold in chopped crystallized ginger if using.
06 - Pour batter into prepared loaf pan and smooth the surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- It comes together in under 20 minutes of actual work, leaving you time to figure out what else you're making.
- The molasses and fresh ginger create this depth that makes people pause and ask what's in it.
- It stays moist for days, which means you can bake it ahead without stress.
02 -
- Molasses is thick—measure it by weight if you have a scale, or use an oiled measuring cup so it actually releases and doesn't cling to the sides.
- Fresh ginger is not the same as ground ginger—the fresh stuff is bright and sharp, while the ground is warm and subtle, and you need both in this loaf.
- Your loaf will keep in an airtight container for up to five days, and it actually tastes better on day two when the flavors have had time to settle.
03 -
- If you want extra moisture, stir 1/4 cup of unsweetened applesauce into the wet mixture before combining with the dry ingredients—it adds tenderness without changing the flavor.
- Always grate your ginger fresh, right before you use it, because the longer it sits the more liquid it loses and the less bright it becomes.