Gingerbread Loaf

Name: Gingerbread Loaf
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 2 loaves.
Ingredients: 4 cups all-purpose flour; 2 cups sugar; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1-1/4 teaspoons ground cloves; 1-1/4 teaspoons ground nutmeg; 1 teaspoon baking soda; 1 teaspoon ground ginger; 2 eggs; 2 cups milk; 1 cup maple syrup; 2 tablespoons vegetable oil

Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia

Ingredients

4 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tablespoons vegetable oil

Directions

In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans.
Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 154 calories, 2g fat (1g saturated fat), 15mg cholesterol, 102mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g protein.

Originally published as Gingerbread Loaf in Quick Cooking November/December 1999

Reviews

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Average Rating:

crackbaby

Jan 1, 2019

Made this with my granddaughter on New Years. Super easy, house smelled wonderful while baking. Thanks!!
coconutpatty

Mar 22, 2018

My husband declared this "a keeper!" Taking others' advice, I used molasses instead of maple syrup. We didn't think it was too sweet. The spices really come through. It was fast and easy to throw together.
Becky-Ann

Jul 9, 2017

I substituted molasses for the syrup as others suggested. Other than that I followed the recipe exactly. However my loaves both cratered in the middle. Does anyone have a suggestion for fixing that problem? I love the flavor and texture of the bread and would like to try it again.
2124arizona

Jul 3, 2017

This recipe is perfect!! We love it!!
BayAreaRob

Mar 27, 2017

I agree with others about substituting molasses for the syrup. I cut the sugar down to 1 and 3/4 cup. Nice recipe!
IslandWife

Jan 15, 2016

This was a great recipe! I also substituted molasses for the syrup and cut the sugar in half - it was plenty sweet. Thanks for sharing!!
GailTheBaker1969

Nov 22, 2015

This is an excellent fast recipe. I added two cups of pecan pieces for an extra touch. There was a lot of batter which was good, I made 8 mini loaves and 3 8x4 loaves.
cnbatista

Dec 24, 2013

I also substituted molasses which I thank past reviewers for. Didn't seem to sweet as other suggested. Perhaps that is because of the substitution. Definitely a keeper.
RebelRebelJen

Dec 21, 2013

As another reviewer suggested, I swapped the maple syrup for molasses because typical gingerbread usually calls for it. Other than that, I stuck to the recipe exactly and it is delicious! I can see how others might think it's too sweet, as gingerbread is usually only a little bit sweet. However, eating a slice warm with butter and cream cheese helped to balance the sweetness nicely. This recipe is a keeper!
NanZim

Nov 7, 2013

I made this recipe and drizzled a vanilla glaze over it. It smelled delicious as it baked. It freezes well too.