Indulge in the warm and comforting aroma of freshly baked gingerbread loaf cake, a classic treat that embodies the essence of the holiday season. This delectable cake is characterized by its moist and tender crumb, perfectly complemented by the vibrant flavors of ginger, cinnamon, and molasses. Whether you're a seasoned baker or just starting out, our collection of gingerbread loaf cake recipes offers something for everyone. From traditional recipes that evoke nostalgic memories to modern variations that add a touch of creativity, we have curated a selection of recipes that will satisfy any sweet tooth. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with our gingerbread loaf cake recipes.
Here are our top 5 tried and tested recipes!
GINGERBREAD LOAF CAKE
Gingerbread Loaf Cake is perfectly moist, soft, and spiced. Enjoy all the tastes of the holidays like molasses, cinnamon, and ginger in one bread loaf.
Provided by Sabrina Snyder
Categories Bread
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and spray a 9x5 baking pan with baking spray.
- In your stand mixer cream the butter and brown sugar together until light and fluffy.
- Add in the molasses and eggs until well blended (molasses will make mixture grainy, don't worry about this).
- Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
- Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
- Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar.
- Bake for 50-55 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 247 kcal, Carbohydrate 37 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 231 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
GINGERBREAD LOAF CAKE
Gingerbread Loaf Cake
Provided by Foodness Gracious
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Line an 8.5x4.5 loaf pan with parchment paper.
- Whisk together the flour, ginger and cinnamon in a small bowl.
- Melt the butter in a pan with the molasses and brown sugar.
- Once melted add the liquid to the flour and stir well with a spatula.
- Add the egg and stir.
- Combine the warm milk with the baking soda and stir to combine.
- Add the milk to the batter and mix until smooth.
- Pour the mixture into the pan.
- Bake in the oven for about 75-80 minutes until the top is springy to the touch.
- Let cool for at least 2 hours before slicing.
GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
MARY BERRY'S GINGERBREAD CAKE
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Time 1h30m
Yield Serves 15
Number Of Ingredients 0
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
Tips:
- Use fresh, high-quality ingredients: Fresh ginger and molasses add the best flavor to your gingerbread loaf cake. Use the best quality ingredients you can find to ensure the best taste.
- Cream the butter and sugar together until light and fluffy: This step is essential for creating a tender and moist cake. Make sure to cream the butter and sugar together until they are light and fluffy, at least 2 minutes.
- Gradually add the eggs one at a time: This will help to prevent the cake from curdling. Add the eggs one at a time, beating well after each addition.
- Sift the dry ingredients together: This will help to distribute the baking powder and baking soda evenly throughout the cake. Sift the dry ingredients together before adding them to the wet ingredients.
- Do not overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly. Preheat the oven to 350°F (175°C) before baking the cake.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting. Let the cake cool completely before frosting it.
Conclusion:
This delicious and festive gingerbread loaf cake is perfect for the holiday season. With its warm and spicy flavor, this cake is sure to be a hit with everyone who tries it. Follow these tips to make the best gingerbread loaf cake possible. Enjoy!
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