Gingerbread Loaf
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.
Servings: 12 slices
Ingredients
- ½ cup coconut oil melted and a little warm
- 1 cup light brown sugar packed
- ½ cup molasses not blackstrap, I use Grandma’s brand
- ½ cup low fat buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 2 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ cup turbinado sugar or raw sugar for topping
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.
Nutrition
Serving: 12g | Calories: 298kcal | Carbohydrates: 50g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 287mg | Fiber: 1g | Sugar: 33g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2mg