Old-Fashioned Spiced Gingerbread Loaf

September 5, 2025
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Melle Sullivan - Recipe Rewind
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This old fashioned gingerbread loaf delivers deeply spiced, moist cake texture using warm spices and unsulphured molasses in just one bowl. I've tested this recipe with both butter and oil to perfect that tender crumb our grandmothers achieved, and the oil version stays incredibly moist for up to five days at room temperature.

Ahhhh ... the aroma of spiced gingerbread baking in the oven ... warm cinnamon, earthy ginger, and sweet molasses creating a symphony of scents that instantly transforms any kitchen into a cozy haven. This is one of those old-fashioned soul-warming desserts. 

Gingerbread in Colonial America

When European settlers arrived in America, they brought their beloved gingerbread recipes across the Atlantic. The soft, cake-like gingerbread we know today became distinctly American when colonists discovered molasses was far less expensive than imported white sugar. Home bakers from New England to Pennsylvania adapted their English and German recipes, using this dark, robust sweetener that created a softer, moister texture than the firmer European versions.

The real transformation came when resourceful colonists in the Hudson River Valley began producing potash by burning cleared trees. This wood ash leavening, combined with the acidic molasses, created those telltale air bubbles that made American gingerbread rise into the tender loaf we treasure. Amelia Simmons recognized this innovation when she included seven different gingerbread recipes in her 1796 cookbook, American Cookery, the first cookbook printed in the United States.

What Makes This Gingerbread Loaf Recipe Special

  • Molasses Creates Superior Moisture
    Unsulphured molasses does more than sweeten this loaf. The sugars in molasses are hygroscopic, meaning they attract and hold moisture from the air, keeping your gingerbread soft for days without refrigeration. I use Grandma's brand molasses because blackstrap varieties taste too bitter and overwhelm the warm spice balance.
  • The Spice Blend Matters
    Ground ginger provides that signature heat, while cinnamon adds warmth and cloves contribute depth. I've learned that freshly opened spices make a noticeable difference. If your ground ginger has been sitting in the cupboard for two years, the volatile oils that create that zingy flavor have faded. The ratio of one tablespoon ginger to one tablespoon cinnamon creates perfect balance without either spice dominating.
  • Oil Beats Butter for Texture
    After baking this recipe with both butter and oil, I consistently get better results with neutral vegetable oil. Oil coats flour proteins more effectively than butter, creating an incredibly tender crumb. Butter adds flavor, certainly, but gingerbread has so much going on with molasses and spices that you won't miss it. The oil also keeps the loaf moist at room temperature far longer than butter-based versions.
  • Hot Water Activates the Spices
    Adding hot water to the batter might seem odd, but this step blooms the spices and dissolves the molasses more completely. The heat releases aromatic compounds in the ginger and cinnamon that would otherwise stay locked in the ground spices. This technique creates a more fragrant, flavorful loaf with spices that taste vibrant rather than dusty.
  • Brown Sugar Adds Complexity
    Light or dark brown sugar works beautifully here, contributing molasses notes that complement the liquid molasses without overpowering it. Dark brown sugar contains more molasses than light brown, so it will create a slightly deeper flavor and darker color. I've tested both and honestly can't choose a favorite.
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Old-Fashioned Spiced Gingerbread Loaf

Old-Fashioned Spiced Gingerbread Loaf

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Whether you’re serving thick slices with morning coffee or sharing it with loved ones during the holidays, this old-fashioned gingerbread loaf delivers comfort in every bite. It’s the perfect recipe for creating new memories while honoring the timeless tradition of home baking.

  • Total Time: 65-75 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 1/2 cup granulated sugar
  • 1 cup molasses
  • 1/2 cup shortening
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 ginger
  • 1 teaspoon baking soda, dissolved in 1 cup boiling water
  • 2 1/2 cups all-purpose flour
  • 2 well-beaten eggs

Instructions

  1. Preheat oven to 350 F.
  2. Lightly grease a loaf pan with butter, shortening, or non-stick baking spray. Set aside.
  3. Sift together the flour, cinnamon, cloves, and ginger. Set aside.
  4. In a large mixing bowl, cream together the shortening and granulated sugar until light and fluffy.
  5. Add the well-beaten eggs and incorporate into the mixture.
  6. Add the molasses and incorporate into the mixture. Set aside the batter.
  7. Combine the baking soda with the boiling water and stir well to dissolve.
  8. Beat 1/3 of the sifted flour mixture into the batter until just combined.
  9. Next, beat in 1/2 cup of the boiling water and baking soda mixture.
  10. Repeat with another 1/3 of the sifted flour, followed by the remaining boiling water, and finally, the last of the sifted flour.
  11. Transfer the batter to the loaf pan. Tap the pan firmly on your countertop to release any air bubbles.
  12. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  13. Cool for 30 minutes before turning out onto a cooling rack.

Equipment

  • Author: Recipe Rewind
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Category: Holiday
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 245
  • Sugar: 20g
  • Sodium: 285mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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How to Make Perfect Gingerbread Loaf

  • Room Temperature Ingredients Are Critical
    Cold eggs and milk create lumps in your batter and prevent proper emulsification. Set your eggs and milk on the counter for 30 minutes before you start mixing. In the past, I've mistakenly used cold ingredients straight from the refrigerator, and the batter never quite came together smoothly. Room temperature ingredients blend seamlessly, creating that silky batter that bakes into an even crumb.
  • Don't Overmix the Batter
    Once you add the flour mixture to the wet ingredients, mix just until you no longer see dry flour. Overmixing develops gluten strands that make your loaf tough and tunneled with large air pockets. I use a hand mixer on low speed and stop the moment everything is incorporated. The batter will look thick and slightly lumpy, which is exactly right.
  • Use the Right Pan Size
    An 8.5 x 4.5-inch loaf pan is the standard size for this recipe. A 9 x 5-inch pan will work, but your loaf will be slightly flatter and will bake faster, so start checking at 40 minutes. I've tried baking this in muffin tins, and while it works for portion control, you lose that beautiful sliceable loaf presentation.
  • Test for Doneness Early
    Start checking your gingerbread at 45 minutes by inserting a toothpick into the center. You want a few moist crumbs clinging to the toothpick, not wet batter, but definitely not completely clean either. Gingerbread continues cooking from residual heat after you remove it from the oven, so slightly underbaked is better than overbaked and dry.
  • Cool in the Pan First
    Let your gingerbread rest in the pan for 15 minutes before turning it out onto a cooling rack. This resting time allows the structure to set so the loaf doesn't fall apart when you remove it. I line my pan with parchment paper creating a sling with overhanging edges, making it incredibly easy to lift the whole loaf out without any risk of breaking.
  • Wait Before Slicing
    I know it's tempting to slice into warm gingerbread, but resist for at least 30 minutes after it comes out of the oven. The texture firms up as it cools, and you'll get clean, beautiful slices instead of crumbly edges. The flavors also deepen and meld as the loaf sits. Honestly, gingerbread tastes even better the next day.

  • Recipe Variations

  • Serving Ideas

  • Make Ahead & Storage 

Recipe Variations

  • Cream Cheese Swirl:
    Beat 4 ounces of softened cream cheese with 2 tablespoons sugar and 1 egg yolk. Pour half the gingerbread batter into the pan, dollop the cream cheese mixture on top, then cover with remaining batter. Swirl with a butter knife.
  • Candied Ginger Chunks:
    Fold ½ cup chopped crystallized ginger into the batter for intense ginger bursts throughout the loaf.
  • Apple Gingerbread:
    Fold 1 cup finely diced apple (about 1 medium apple) into the finished batter. The moisture from the apple creates extra tender pockets.
  • Orange Glaze:
    Whisk together 1 cup powdered sugar with 2 tablespoons fresh orange juice and 1 teaspoon orange zest. Drizzle over cooled loaf.
  • Gluten-Free Option:
    Substitute a 1:1 gluten-free flour blend for all-purpose flour. Make sure it contains xanthan gum. The texture will be slightly more delicate but still delicious.

Frequently Asked Questions

Can I use blackstrap molasses for gingerbread loaf?

Blackstrap molasses is too bitter and strong for this recipe. Use unsulphured molasses (sometimes called regular or mild molasses) for the best balanced flavor. Grandma's and Brer Rabbit are reliable brands.

Why is my gingerbread loaf dry?

Overbaking is the most common culprit. Check your loaf at 45 minutes and remove it when a toothpick comes out with a few moist crumbs. Also make sure you're measuring flour correctly by spooning it into the measuring cup rather than scooping.

Can I make gingerbread loaf ahead for The Holidays?

Yes, bake it up to 3 days ahead and store wrapped at room temperature. You can also bake and freeze it up to a month before Thanksgiving, then thaw it the day before you need it.

What makes this gingerbread old fashioned?

This recipe uses traditional American ingredients like molasses, warm spices, and oil (or melted butter) that date back to colonial times. The simple mixing method and moist, tender texture mirror recipes from early American cookbooks.

How do I know when gingerbread loaf is done baking?

Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs attached, but no wet batter. The top should spring back lightly when touched, and the edges should pull away slightly from the pan.

Can I double this gingerbread recipe?

Absolutely. Double all ingredients and divide the batter between two loaf pans. Baking time remains the same. This is perfect for gift-giving or feeding a crowd during the holidays.

What's the difference between gingerbread cake and gingerbread cookies?

Gingerbread loaf or cake has a soft, moist texture from liquid ingredients like molasses, eggs, and milk. Gingerbread cookies use much less liquid and more flour, creating a firm dough that can be rolled and cut into shapes.

Can I add nuts to this gingerbread loaf?

Yes, fold in ½ cup chopped walnuts or pecans just before pouring the batter into the pan. Toast the nuts first for deeper flavor.

Why does my gingerbread loaf have a crack on top?

A crack down the center is completely normal and actually desirable in loaf cakes. It happens when the exterior sets before the interior finishes rising. This is a sign of proper baking, not a mistake.

How do I wrap gingerbread loaf for gifting?

Let the loaf cool completely, then wrap it tightly in parchment paper. Tie with kitchen twine or ribbon, and attach a gift tag with storage instructions. Place in a clear cellophane bag for a professional bakery look.

Sliced old fashioned gingerbread loaf on wooden cutting board this recipe

More Than Just a Holiday Treat

This old-fashioned spiced gingerbread loaf represents something deeper than just a dessert for the Christmas season. It's a connection to our culinary roots, a testament to the ingenuity of home cooks who created magic with simple ingredients. Every slice carries the warmth of colonial hearths, the industriousness of 19th-century bakers, and the comfort-seeking spirit of early 20th-century families.

So preheat that oven, gather your spices, and let the magic begin. Your kitchen (and everyone lucky enough to share a slice) will thank you for it.

What memories does the scent of gingerbread bring up for you? Was it a grandmother's kitchen, a school bake sale, or maybe the holidays at your childhood home? If you make this old fashioned gingerbread loaf, please leave a rating and review!

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About the Author

Melle Sullivan - Recipe Rewind

Melissa is the creator of Recipe Rewind, where she preserves culinary history one vintage recipe at a time. With Wisconsin roots and a passion for desserts, she specializes in reviving original recipes like the 1908 Hydrox cookie - honoring the authentic versions before they're overshadowed by modern imitations. Self-taught from age seven with a Bisquick box and her Mamaw's handwritten recipe cards, her culinary passion has grown through international travel and raising four children. Today, she cooks in a truly multi-generational kitchen spanning five generations - from the Silent Generation to Gen Z - where timeless recipes bridge the decades. Melissa adapts vintage recipes for modern home cooks and bakers, believing food connects us all across generations, cultures, and time.

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