1. How do I keep my gingerbread loaf moist?

To ensure your Iced Gingerbread Loaf Cake stays moist, avoid overbaking and overmixing the batter. Use ginger paste instead of powder for extra moisture and richness. After baking, store the loaf in an airtight container at room temperature for up to three days or in the fridge for a week. For longer storage, wrap it tightly and freeze for up to 10 months.

2. Can I make this recipe ahead of time?

Yes! This loaf cake is an excellent make-ahead recipe. You can prepare and bake it a few days before your event or holiday gathering. Once cooled and glazed, store it in the refrigerator or freeze it (unglazed or glazed). Thaw overnight at room temperature and serve the next day — the flavors actually deepen over time.

3. Is it okay to use blackstrap molasses instead of regular molasses?

No, it’s best to avoid blackstrap molasses for this recipe. Blackstrap is more bitter and has a strong, overpowering flavor that can throw off the balance of sweetness and spice. Stick to unsulphured molasses to keep the classic warm, sweet, and slightly earthy flavor that defines a perfect Iced Gingerbread Loaf Cake .

Iced Gingerbread Loaf Cake – Easy Holiday Favorite

Name: Iced Gingerbread Loaf Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup dark brown sugar; 1/2 cup unsulphured molasses; 1 tablespoon ginger paste (or 1/4 teaspoon ground ginger); 2 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk; 1 cup powdered sugar (for glaze); 2 tablespoons whole milk (for glaze); 1 teaspoon vanilla bean paste (for glaze)

Description

This Iced Gingerbread Loaf Cake is a moist, spiced holiday dessert topped with a sweet vanilla bean glaze. It’s perfect for gifting, serving at brunches, or enjoying with a warm drink during the festive season.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup unsulphured molasses
1 tablespoon ginger paste (or 1/4 teaspoon ground ginger)
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup powdered sugar (for glaze)
2 tablespoons whole milk (for glaze)
1 teaspoon vanilla bean paste (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray.
In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
In a separate large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy (about 2 minutes).
Add molasses and ginger paste; mix until well combined, scraping down the sides of the bowl.
Add eggs and vanilla extract, mixing until fully incorporated.
With the mixer on low speed, gradually add the milk followed by the dry ingredients. Mix until just combined – do not overmix.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar, milk, and vanilla bean paste until smooth.
Drizzle glaze over the cooled loaf, allowing it to slightly drip down the sides. Let the glaze set for 15 minutes before slicing and serving.

Notes

Do not use blackstrap molasses – it’s too bitter and strong for this recipe.
Ginger paste adds more moisture than powdered ginger, but either can be used.
Cool the loaf completely before glazing to prevent the icing from melting.
This loaf freezes well for up to 10 months – wrap tightly before freezing.
Mini loaf pans can be used for gifting – reduce baking time accordingly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 46 g
Sodium: 310 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 71 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 76 mg