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Gingerbread Loaf Cake


  • Author: Charlotte Flores
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x

Description

This spiced Gingerbread Loaf Cake combines the warmth of ginger, cinnamon, and molasses into a soft, moist cake perfect for the holiday season or any cozy occasion. Easy to prepare and full of flavor, it’s the perfect treat with a cup of tea or coffee.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¾ cup packed brown sugar
  • ½ cup unsulfured molasses
  • 2 large eggs
  • ½ cup plain yogurt
  • ⅓ cup vegetable oil (or melted coconut oil)
  • Pinch of salt

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or cooking spray.
  • Prepare Dry Ingredients: In a bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
  • Prepare Wet Ingredients: In a separate bowl, beat together brown sugar, molasses, eggs, yogurt, and vegetable oil until smooth and combined.
  • Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Moisture: The yogurt and molasses add great moisture to this loaf, making it tender and flavorful.
  • Storage: Keep the gingerbread loaf in an airtight container at room temperature for up to 4 days, or freeze slices for later enjoyment.
  • Spices: Feel free to adjust the amount of spices to your liking. Adding a pinch of cloves or allspice will give it an extra depth of flavor.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

Nutrition

  • Calories: 250
  • Sodium: 180mg
  • Fat: 8g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g