Old-Fashioned Gingerbread Loaf

This Old-Fashioned Gingerbread Loaf is moist, spiced to perfection, and bursting with rich molasses flavor. A timeless holiday classic, perfect with whipped cream or a lemon glaze.

The Season of Warmth

Fall is Coming, Friends!  And, it’s the season of warmth. 

Oh, not outdoors, perhaps, but all of those warm spices you find in fall baked goods? They give the season its signature “feel” (and what a lovely feel it is!) And today’s recipe feels absolutely right for the autumn season. 

There’s something truly comforting about the warm, spicy aroma of gingerbread baking in the oven. Honestly? The whole house just smells over-the-top delicious as this one bakes up. And that scent is nostalgic. It sends you back in time. No, really. 

This Old-Fashioned Gingerbread Loaf brings back memories of cozy kitchens, family gatherings, and the sweet taste of tradition. Grandma’s kitchen always had gingerbread, and she knew a good thing when she baked it, which is why it’s still so popular today. 

The Ultimate Gingerbread Loaf

You read that right! This recipe isn’t for those little gingerbread men. On the contrary, this is a heavy loaf that is bread-like in consistency and cake-like in flavor. Made with molasses, ginger, cinnamon, and cloves, it’s rich, moist, and full of flavor. 

Best of all? It tastes even better the next day, once the spices have had time to deepen. Whether you serve it plain, with a dollop of whipped cream, or topped with a tangy lemon glaze, this classic loaf is a holiday staple worth keeping on repeat.

Trust me when I say this is a recipe Grandma would be proud to serve. 

Gingerbread Loaf Ingredients

I’ve included a recipe card at the bottom of this post and it’s printable. These are simple ingredients, the very things our grandparents always had in their kitchens during the holiday season. 

• 2 ½ cups all-purpose flour
• 1 ½ teaspoon baking soda
• 2 teaspoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed brown sugar
• 1 large egg
• 1 cup molasses (unsulphured)
• 1 cup hot water

How to Make this Old-Fashioned Gingerbread Loaf

This comes together so easily. In fact, it’s even easier than baking gingerbread cookies, which take time to cut out. You’ll be so glad you made this one. Here’s how you’re going to do it: 

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan (or line with parchment).

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl, beat the butter and brown sugar until fluffy (about 2 minutes).

Beat in the egg, then molasses. It will look a bit separated — totally fine.

Stir in dry ingredients in three additions, alternating with hot water, starting and ending with flour mixture. Batter will be thin.

Pour into loaf pan.

Bake 50–60 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then transfer to a rack to cool completely.

Serve and Enjoy!

Tips:

• Serve warm with whipped cream or lemon glaze for a traditional touch.
• The flavor deepens after a day, so it’s even better the next day.

How to Store Old-Fashioned Gingerbread Loaf

• Room Temperature: Wrap the loaf tightly in plastic wrap or foil, or store in an airtight container. It will stay fresh for 3–4 days at room temperature.
• Refrigerator: For longer storage, refrigerate the loaf for up to one week. Be sure it’s well wrapped to keep it moist.
• Freezer: Gingerbread loaf freezes beautifully. Wrap slices (or the whole loaf) in plastic wrap and then in foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

💡 Pro tip: The flavor actually improves after a day, so baking it ahead of time makes it even more delicious!

Things to Love About This Recipe

And now, for the big confession: If you’ve ready my other fall-themed posts you probably already know this, but I am allergic to ginger. I wish I was kidding. So, I had to count on a good friend to eat this one for me.

I was pretty sure it was delicious, just based on the luscious spicy scent coming from my oven, but had to rely on her to give me the scoop. (She sent a picture of her son chowing down on a piece. I figured if the kids loved it, adults would, too!)

Here are some great things to love about this gingerbread recipe: 

• Classic holiday flavor: With molasses, ginger, cinnamon, and cloves, this loaf captures the nostalgic taste of traditional gingerbread. These are the flavors people have come to enjoy during the fall months and this recipe doesn’t disappoint. 
• Moist and tender texture: The hot water in the batter helps create a soft, melt-in-your-mouth loaf. (I think this was my first time baking with hot water in the mix!)
• Better with time: The flavors deepen after a day, making it the perfect bake-ahead dessert for gatherings. This is actually one of the best things about a gingerbread loaf. When you’re super busy during the holidays you can prep this one ahead and not worry about it going stale quickly. 
• Simple ingredients: You don’t need anything fancy — just pantry staples and a little molasses magic. Like I said, the very things your grandparents kept in their pantry at all times. (Me? I recently purchased a gallon jug of molasses, which I ended up using for several recipes in a row. That was the only “unusual” ingredient.)
• Crowd-pleaser: While I wasn’t able to taste this one myself (due to allergies), I shared it with a friend who absolutely loved it — proof that this loaf is a hit!
• Versatile serving options: Enjoy it plain, warm with whipped cream, or topped with a tangy lemon glaze.

Other Ginger Infused Favorites from Out of the Box Baking

If you like this recipe you’re going to love my other ginger-themed baked goods, including: 

Gingerbread Men: If you’re looking for a simple but delicious gingerbread cookie, this is it! These come together so easily and they’re perfect for rolling and cutting! 

Gingerbread Latte Cupcakes: Warmly spiced gingerbread meets a coffee-kissed buttercream — your kitchen will smell like a holiday coffee shop.

Gingerbread Whoopie Pies: Easy Gingerbread Whoopie Pies made from a white cake mix, filled with cinnamon cream cheese frosting. A simple, festive holiday dessert that’s soft, spiced, and irresistible!

Soft Gingerbread Cookies: These soft, pillowy gingerbread cookies are full of warm holiday spices and topped with a sweet cinnamon glaze. Perfect for Christmas cookie trays, they’re a festive twist on the classic.

Jamaican Sticky Gingerbread: The recipe for this extra-dark Jamaican gingerbread is coming soon. Stay tuned!

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That’s it for this post, friends. For someone who can’t eat ginger, I have a lot of ginger baked goods now. I’ll just have to depend on all of you to eat them for me! 

Thanks for stopping by. Before you go, why not pin some photos to your Pinterest boards? 

About the Baker

Hi, I’m Janice — the baker, author, and creative spirit behind Out of the Box Baking. I love recreating nostalgic recipes that remind us of simpler times and sweeter days. Baking is more than just mixing flour and sugar — it’s about making memories, sharing joy, and adding a little warmth to every season. When I’m not in the kitchen, you’ll find me writing novels, teaching about creativity, or caring for animals on my little Texas farm. I’d love for you to join me on this baking journey, one delicious recipe at a time!