Gingerbread Loaf

Ingredients

• 240 g (2 cups)plain flour
• 1 teaspoonbicarbonate of soda
• ¾ teaspoonground nutmeg
• 2½ teaspoonsground ginger
• 1½ teaspoonsground cinnamon
• ¼ teaspoonground cloves
• ¼ teaspoonground allspice
• ½ teaspoonsalt
• 50 g (¼ cup)sugar
• 55 g (¼ cup)soft brown sugar
• 80 ml (⅓ cup)vegetable oil
• 60 g (¼ cup)apple butter
• 180 ml (¾ cup)molasses
• 2 teaspoonsvanilla extract
• 2 largeeggs
• 180 ml (1 cup)buttermilk
• To tasteicing sugar, for dusting

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a 21.5 × 11.5 cm or 23 × 13 cm loaf tin with cooking spray.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, spices and salt together in a bowl, then set aside.

3. 3

   Combine wet ingredients

   In a large bowl, cream together both sugars, the oil and apple butter, if using, until combined. Stir in the molasses and vanilla. Add the eggs one at a time, mixing well after each.

4. 4

   Bring batter together

   Stir the flour mixture into the wet ingredients just until blended, then fold in the buttermilk.

5. 5

   Bake the loaf

   Spread the batter in the prepared tin and bake for 50–60 minutes.

6. 6

   Cool the loaf

   Leave the loaf in the tin for 10 minutes, then take it out and let it cool completely.

7. 7

   Dust with sugar

   Once the loaf is completely cool, dust the top with icing sugar.

What is gingerbread loaf?

Gingerbread is a family of baked treats flavoured with ginger and often sweetened with molasses. This loaf takes the flavour profile of traditional gingerbread and bakes it as a sliceable quick bread rather than a biscuit or cake.

The recipe draws on familiar British and European baking spices, while apple butter and buttermilk help make this version tender and moist. It is mixed by hand and baked in a loaf tin, so it is well suited to sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 4g protein, 45g carbs, 2g fat.

The flour and sugars provide most of the carbohydrates, while the eggs and buttermilk contribute protein. Vegetable oil and egg yolks supply much of the fat, with molasses adding sweetness. Pair a slice with fruit or yoghurt for a more balanced plate.

Build the spice flavour

Dry spices: whisk the ginger, cinnamon, nutmeg, cloves and allspice thoroughly with the flour. Even distribution gives each slice a balanced flavour rather than pockets of spice.

Molasses: this brings a deep, bittersweet sweetness that defines the loaf. Its strong flavour works alongside the warm spices rather than replacing them.

Mix without overworking

Wet mixture: combine the sugars, oil and apple butter first, then mix in the molasses, vanilla and eggs. Adding the eggs one at a time makes them easier to incorporate evenly.

Final fold: stir in the flour mixture only until the streaks of dry ingredients disappear, then gently fold in the buttermilk. A few careful strokes help keep the loaf tender.

Check when it is baked

Timing: begin checking at 50 minutes, as the smaller tin may bake sooner than the larger one. The recipe allows up to 60 minutes, depending on your oven and tin.

Doneness: the centre should be set rather than visibly wet. If checking with a skewer, look for it to come out without uncooked batter clinging to it.

Cool before slicing

In the tin: leave the loaf to settle for 10 minutes before removing it. This gives it a little time to firm up and makes it easier to lift out.

Completely cool: wait until the loaf has cooled before dusting it with icing sugar. The sugar stays visible on a cool surface instead of melting into the warm top.

Serve it simply

On its own: the spiced loaf is easy to slice and serve with tea or coffee. Icing sugar adds a light finishing touch without covering the molasses flavour.

Alongside: serve a slice with yoghurt, fruit or a little butter for a more substantial snack. For a dessert-style serving, offer cream on the side.

Recipe notes & tips

• Measure the flour carefully and avoid packing it into the measuring cup.
• Whisk the dry ingredients well so the bicarbonate of soda and spices are spread evenly.
• Use room-temperature eggs and buttermilk to help the batter combine smoothly.
• Stop mixing once the flour is incorporated to avoid a dense loaf.
• Start checking the loaf at 50 minutes, especially if using the smaller tin.
• Let the loaf cool completely before adding the icing sugar.

Variations

• More ginger: increase the ground ginger slightly for a more pronounced warming flavour.
• Citrus zest: add orange zest to the wet mixture for a bright aromatic note.
• Chopped nuts: fold a handful of chopped walnuts into the finished batter for crunch.
• Dried fruit: add chopped dates or raisins for extra sweetness and texture.
• No apple butter: leave it out if needed, as the method already marks it as optional.

Common mistakes to avoid

• Overmixing the batter: stir only until the dry ingredients are blended to help keep the crumb tender.
• Uneven spices: whisk the dry ingredients thoroughly before adding them to the wet mixture.
• Adding eggs together: mix them in one at a time so they incorporate more evenly.
• Opening the oven too early: wait until the loaf has baked for at least 50 minutes before checking.
• Removing it straight away: leave the loaf in the tin for 10 minutes so it can settle.
• Dusting while warm: wait until the loaf is completely cool so the icing sugar does not disappear into the surface.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature for up to 3 days. Rewarm individual slices briefly in the microwave or in a low oven, and add icing sugar after reheating if needed.

Frequently asked questions