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Moist Gingerbread Loaf

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A deliciously spiced gingerbread loaf that fills your kitchen with warm aromas, perfect for the fall and winter seasons.

Ingredients

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  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (packed) brown sugar
  • ¾ cup (180ml) unsulphured molasses
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) neutral oil (like vegetable oil)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until fully combined.
  3. In a separate bowl, whisk the eggs and brown sugar until smooth and thickened. Add molasses, milk, oil, and vanilla extract, whisking until blended.
  4. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined without visible flour streaks.
  5. Pour the batter into your prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for 50-60 minutes, until a toothpick inserted comes out with moist crumbs.
  7. Allow the loaf to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
  8. Optionally, dust with powdered sugar before serving.

Notes

This loaf can be stored tightly wrapped at room temperature for up to three days or frozen for up to three months.

Nutrition

Find it online: https://tashirecipez.com/moist-gingerbread-loaf/

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