Spiced Gingerbread Loaf

A loaf of spiced gingerbread on a green and white checked towel with Christmas decorations in the background.

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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Prep Time: 10

Cook Time: 42

Servings: slices

Ingredients

US Customary - Metric

1 ¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
½ cup unsalted butter softened
½ cup brown sugar packed
2 large eggs room temperature
½ cup sour cream room temperature
¼ cup unsulphured molasses
1 Tablespoon fresh orange zest (1-2 oranges)
1 teaspoon pure vanilla extract
⅓ cup milk room temperature
¼ cup powdered sugar for dusting on top

Instructions

Preheat oven to 350°F. Grease 8.5x4.5-inch loaf pan and set aside.
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.
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.
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.
Pour the gingerbread batter into the prepared pan. It should fill the pan 2/3 full.
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.
Dust with powdered sugar or top with Cream Cheese Frosting.

Notes

Store in an airtight container for up to 48 hours.
See recipe post for pan sizing and suggestions to make the cake option.

Nutrition