How do I store my gingerbread loaf?

Store the loaf well-wrapped at room temperature for up to 3 days. Or in the freezer for up to two months. I prefer to pre-slice and freeze the slices individually for ease of snacking later.

How do I reheat my gingerbread loaf?

If you have the time, you can thaw it at room temperature in a sealed container or in the refrigerator. If you don’t, you can easily reheat the loaf in the microwave or toaster oven.

Will this recipe multiply?

Absolutely. This recipe multiplies really well as long as you have enough loaf pans or muffin tins. I would not suggest making a large batch of batter and letting it sit in the fridge before baking, or you won't get the proper rise in the loaf.

What should I serve with my gingerbread loaf?

The gingerbread loaf is perfect as a stand-alone snack or dessert. You could serve it with caramel sauce or apple pie filling on the side for an elevated slice.

gingerbread loaf

Description

A moist, flavorful gingerbread loaf recipe. A simple quick bread recipe flavored with gingerbread spices, brown sugar, and molasses! Top it with turbinado sugar for a crunchy, sweet crust, or use a cream cheese frosting.

Ingredients

Scale

1/2 cup coconut oil, melted and a little warm (113g)
1 cup light brown sugar, packed (230g)
1/2 cup molasses, not blackstrap, I use Grandma’s brand (150g)
1/2 cup low fat buttermilk (130g)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (250g)
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 cup turbinado or raw sugar, for topping

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Instructions

Prepare and Bake the Gingerbread Loaf:

Preheat the oven to 350°F conventional. Spray a standard 1-pound loaf pan with nonstick cooking spray and line with one piece of parchment up the long sides.
In a large mixing bowl, whisk together dark brown sugar, molasses, buttermilk, eggs, and vanilla extract until smooth.
Whisk in slightly warm, melted coconut oil.
In a medium separate bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, ground ginger, cloves, and allspice.
Pour into the wet ingredients and whisk gently to combine.
Pour the batter into the prepared loaf pan and spread it out evenly with your spatula. Just before baking, sprinkle a generous ¼ cups of turbinado sugar over the top surface.
Bake in the preheated oven for approximately 50-60 minutes or until a cake tester or toothpick comes out with a few clinging crumbs, and the center of the loaf provides a little resistance when touched lightly.
Allow to cool for 10 minutes in the pan before turning out on a wire cooling rack to cool completely. Slice and serve! It is also delightful when served warm.

Notes

Yield – 1, 1 pound loaf

Presentation – Before baking, top with turbinado sugar or sugar in the raw for a beautiful, crunchy, sweet topping.

Technique – Make sure the coconut oil is still warm when mixing into the wet ingredients. Otherwise, it won’t emulsify properly and change the texture of the loaf.

Storage—The loaf can be stored well-wrapped at room temperature for up to 3 days or in the freezer for up to two months.