Name: Spiced Gingerbread Cake Loaf
Prep time: 10 min
Cook time: 42 min
Ingredients: 1 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 2 teaspoons ground ginger; 1/4 teaspoon ground cloves; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 2 large eggs (room temperature); 1/2 cup sour cream (room temperature); 1/4 cup unsulphured molasses; 1 Tablespoon fresh orange zest ((1-2 oranges)); 1 teaspoon pure vanilla extract; 1/3 cup milk (room temperature); 1/4 cup powdered sugar (for dusting on top)

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Enjoy the warm, cozy flavors of the season with this spiced gingerbread cake loaf. This quick bread can be easily made as a loaf or a cake. It bakes up super moist and fluffy. The addition of fresh orange zest gives this gingerbread a unique and delicious flavor! It’s a perfect Christmas treat!

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If you’re like me, the Holidays are full of recipes that are cherished family traditions. We have Christmas Sugar Cookies with Buttercream Frosting at our family party on Christmas Eve. Christmas morning brunch always includes Easy Belgian Waffles and Biscuits and Gravy!

But all December long, we love filling the kitchen with the aroma of Holiday-spiced baked treats! Anything with cinnamon, cloves, ginger and nutmeg, are a must! This gingerbread loaf is high on our must-bake list for the Holidays! Just like The Best Gingerbread House Recipe and Gingerbread Cookies, the warm and cozy smell of cloves, cinnamon and molasses bring me back to childhood Christmas celebrations.

When you make this Spiced Gingerbread Cake Loaf, your kitchen will be full of those amazing aromas and you’ll be counting down the seconds until you get to enjoy a slice!

What pan should I use?

Loaf Pan: This recipe makes one loaf. In the pictures, you’ll see I used the Nordic Ware Alpine Loaf bundt pan. This is a 6-cup pan. But you can also use an 8.5×4.5-inch loaf pan. A 9×5-inch loaf pan could also work, but the loaf will be a little less tall.
Cake Pan: This recipe can easily double as a cake instead of a sweet bread. As written, you could bake this in an 8×8-inch cake pan. Remember, it makes about 6 cups of batter. For a 9×13-inch cake pan, you would need to double the recipe.
Any pan you use should only be filled 2/3 full.

About the Ingredients

Ingredients for a spiced gingerbread cake loaf.

Sour Cream yields a moist and tender loaf. You can also swap this out with full fat Greek Yogurt.
Brown Sugar and Molasses add sweetness to this recipe. Use unsulphured molasses.
Orange Zest is the secret ingredient that sets this apart from other recipes. You’ll love this unexpected but delicious flavor!
Spices like cinnamon, ginger, and cloves yield a gingerbread with warm and cozy flavors.
Find the full list of ingredients in the Spiced Gingerbread Cake Loaf recipe at the end of this post.

How to make a Gingerbread Loaf

Prepare by preheating the oven to 350°F and grease your loaf pan.

In a medium bowl using the whisk attachment, combine the flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Use a whisk to stir until all the ingredients are incorporated. Set aside.

A white bowl with a flour mixture for spiced gingerbread cake loaf.

2. In a stand mixer, combine the softened butter, brown sugar, eggs, sour cream, molasses, orange zest, and vanilla. On medium speed, mix until smooth and fully incorporated.

3. Reduce to low speed. Gradually add the flour mixture and milk, alternating between each addition. Mix on medium low speed until smooth and fully combined, about one minute.

The spiced gingerbread batter, all mixed together inside a mixer bowl.

4. Pour the gingerbread batter into the prepared pan. It should fill the pan 2/3 full.

5. Bake on the center rack of your oven for 40-45 minutes. Test to see if it’s done by inserting a toothpick or cake tester in the center. It should come out clean. Allow the gingerbread to cool in the pan for 10 minutes before removing. Place it on a wire cooling rack to continue to cool completely.

6. Once completely cooled, dust the top with powdered sugar. If you’re in the mood for something more decadent, top with my Cream Cheese Frosting.

For an extra festive look, garnish your Spiced Gingerbread Cake Loaf with Sugared Cranberries and Rosemary. It’s so easy to make and makes for a beautiful presentation at Holiday parties!

Recipe Variations

Baking from scratch is the best because it allows you to control exactly what goes into your food! You can make it how YOU like it! Here’s a few ideas for you to get creative:

This recipe can be made either as a loaf or a cake. It makes approximately 6 cups of batter. As written, you could bake this in an 8×8-inch cake pan. If you want to make a bundt cake or larger cake, increase the recipe according to the size of your pan. For any pan you bake it in, it should fill it 2/3 full.
Add chopped walnuts or toasted pecans.
Add dried fruit like cranberries or craisins.
Instead of dusting with powdered sugar, top it with a simple vanilla icing like in my Chewy Pumpkin Cookie recipe. For a more decadent treat, top it with my Cream Cheese Frosting. Either way, make sure the gingerbread cools completely before topping.

This gingerbread bakes up so moist and fluffy! You can serve it for either dessert or for Christmas breakfast or brunch. It’s so flavorful, tender and delicious!

A slice of spiced gingerbread cake loaf.

Storing Instructions

Allow to cool completely before storing.
Store at room temperature, in an airtight container, for up to 48 hours.
For freezing, do not top. Wrap cooled loaf in plastic wrap and place in a ziplock freezer bag. Freeze for up to 4 weeks. To defrost, allow the loaf to defrost at room temperature overnight.
Refrigerating is not recommended as that will tend to dry out the loaf.

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