Gingerbread Loaf Recipe

4.5 14 26
Gingerbread Loaf Recipe
Gingerbread Loaf Recipe photo by Taste of Home
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Gingerbread Loaf Recipe

Read Reviews
4.5 14 26
Publisher Photo
Enjoy the old-fashioned appeal of gingerbread in a loaf with this 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
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

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. Yield: 2 loaves.
Originally published as Gingerbread Loaf in Quick Cooking November/December 1999, p27

Nutritional Facts

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

  • 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
  1. 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.
  2. 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. Yield: 2 loaves.
Originally published as Gingerbread Loaf in Quick Cooking November/December 1999, p27

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Reviews forGingerbread Loaf

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Becky-Ann User ID: 6322293 269212
Reviewed 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."

MY REVIEW
2124arizona User ID: 845443 268915
Reviewed Jul. 3, 2017

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

MY REVIEW
BayAreaRob User ID: 7363156 263965
Reviewed 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!"

MY REVIEW
IslandWife User ID: 6007790 241819
Reviewed 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!!"

MY REVIEW
GailTheBaker1969 User ID: 7708540 237838
Reviewed 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."

MY REVIEW
cnbatista User ID: 5845245 36539
Reviewed 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."

MY REVIEW
RebelRebelJen User ID: 7544615 21735
Reviewed 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!"

MY REVIEW
NanZim User ID: 3929200 82291
Reviewed Nov. 7, 2013

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

MY REVIEW
Sal10903 User ID: 7458144 61096
Reviewed Oct. 25, 2013

"I don't get why this recipe called for maple syrup. It's gingerbread- I used a cup of molasses!That is what you use when making gingerbread! Plus 2 cups of sugar is a lot! Half the sugar if you've learned to cut down on sugar and make it less sweet. The spices and molasses will make it taste wonderful!"

MY REVIEW
p.stillo User ID: 4107111 25875
Reviewed Feb. 14, 2011

"I made the two loaves and in two days my son and husband had most of one gone, good thing I froze the other one. The spices were perfect and the bread was nice and moist."

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