Old-Fashioned Gingerbread Loaf with Spiced Glaze
Dark, sticky and deeply spiced, crowned with a warm spiced glaze — the loaf that smells like Christmas came early.
In a nutshell: This authentic american old-fashioned gingerbread loaf with spiced glaze comes together in just 1 hr 10 mins using simple whole ingredients. The chef's secret: blackstrap is bitter and overpowering, while regular molasses gives the classic deep,. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Old-fashioned gingerbread loaf with spiced glaze: dark, moist and deeply spiced with ginger, cinnamon and molasses. A Christmas baking classic.
Key Equipment
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- 9x5-inch loaf pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Wire rack
Chef's Pro-Tips
- Use unsulphured molasses, not blackstrap: blackstrap is bitter and overpowering, while regular molasses gives the classic deep, sweet spice.
- Cool fully before glazing: glaze on a warm loaf slides straight off and pools on the plate instead of setting in pretty drips.
- It gets better tomorrow: gingerbread's flavour deepens overnight as the spices meld, so bake a day ahead when you can.
Ingredients
10
servings
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½ cup butter
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¾ cup molasses, unsulphured, not blackstrap
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¾ cup brown sugar, packed
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2 eggs, room temperature
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1 cup buttermilk
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2 cups all-purpose flour
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1 tbsp ground ginger
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1 tsp ground cinnamon
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½ tsp ground cloves
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½ tsp ground nutmeg
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1 tsp baking soda
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½ tsp kosher salt
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1 cup powdered sugar, for the glaze
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2 tbsp milk, for the glaze
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¼ tsp ground cinnamon, for the glaze
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¼ tsp vanilla extract, for the glaze
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Step-by-Step Instructions
Heat the Oven
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy lifting.
Warm the Molasses Mixture
Melt the butter in a medium saucepan over low heat. Stir in the molasses and brown sugar until smooth, then remove from the heat and cool for 5 minutes.
Mix the Batter
Whisk the eggs and buttermilk into the molasses mixture. In a separate bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Fold the dry ingredients into the wet just until combined.
Bake Low and Slow
Pour into the prepared pan and bake for 50-55 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs. Cool in the pan for 15 minutes, then lift out onto a rack.
Glaze and Slice
Whisk the powdered sugar, milk, cinnamon and vanilla into a thick but pourable glaze. Drizzle over the completely cooled loaf, let it set for 20 minutes, then slice thick.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — it actually improves overnight. Wrap the unglazed loaf tightly and keep it at room temperature for up to 4 days, glazing just before serving.
Yes — freeze the unglazed loaf, well wrapped, for up to 3 months. Thaw overnight at room temperature, then glaze and serve.
Usually the oven was opened too early or the batter was overmixed. Keep the door closed for the first 40 minutes and fold just until the flour disappears.
Yes — swap the butter for neutral oil or dairy-free butter, and use a plant milk soured with a teaspoon of vinegar in place of the buttermilk.