If you love cozy holiday flavors, this Iced Gingerbread Loaf Cake is a must-bake.
It smells like December in the oven and tastes like a warm hug.
The cake is soft and moist with the perfect mix of molasses, ginger, cinnamon, and cloves.
It gets topped with a thick vanilla icing that melts just slightly into the warm loaf.
It’s simple, comforting, and never lasts long at my house.
Why I Love This Recipe
I first made this gingerbread loaf on a chilly weekend with music playing and tea steeping. It became an instant favorite. Now I bake it every winter. It’s not fussy, doesn’t require a mixer, and fills your kitchen with the coziest scent.
- Moist texture from the molasses and brown sugar
- The perfect balance of spice — not too strong
- That icing on top adds just the right sweetness
- Easy enough for a weeknight treat
- Stays fresh for days
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup packed light brown sugar
- ½ cup unsulphured molasses
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Pro Tips
- Let the loaf cool slightly before icing so it doesn’t fully melt
- Use parchment in the pan for easy lifting and clean edges
- Don’t overmix the batter or it’ll be too dense
- For extra spice, add a pinch of nutmeg
- Store tightly wrapped — it tastes even better the next day
Tools Required
- Mixing bowls
- Whisk
- Spatula
- Loaf pan (9×5″)
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap butter for coconut oil for a dairy-free version
- Use oat milk instead of whole milk if needed
- Add chopped nuts or crystallized ginger to the batter
- Skip the icing and dust with powdered sugar instead
Make Ahead Tips
You can bake the loaf a day ahead, wrap it tightly, and ice it the next day. The flavors deepen overnight!
Cooking Instructions (Makes 8 slices | Total Time: 1 hour)
Step 1: Preheat the oven and prep your pan
Preheat your oven to 350°F (175°C). Line a 9×5″ loaf pan with parchment paper and lightly grease the sides.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt.
Step 3: Mix the wet ingredients
In a large bowl, whisk together ½ cup packed light brown sugar, ½ cup unsulphured molasses, ½ cup whole milk, ½ cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
Step 4: Combine wet and dry
Add the dry mixture to the wet mixture. Gently fold with a spatula until just combined — don’t overmix.
Step 5: Bake the loaf
Pour batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes or until a toothpick comes out clean.
Step 6: Cool the loaf
Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a wire rack.
Step 7: Make the icing
In a small bowl, mix 1 cup powdered sugar with 1–2 tbsp milk and ½ tsp vanilla extract until smooth and thick but pourable.
Step 8: Ice the loaf
Drizzle the icing over the cooled loaf. Let it set for 15 minutes before slicing.
Macros (per slice, based on 8 servings)
- Calories: 310
- Carbs: 43g
- Fat: 13g
- Protein: 3g
- Sugar: 28g
Why This Recipe Works (Quick Science)
Molasses is acidic, which activates the baking soda to create a tall, fluffy loaf. The brown sugar adds moisture, while the spices bloom during baking, infusing the cake with warm depth. The icing adds contrast with a cool, sweet finish.
Common Mistakes
- Overmixing the batter — this can make the loaf dense
- Not letting it cool enough before icing — the icing will slide off
- Using blackstrap molasses — it’s too bitter for this recipe
- Skipping the parchment — makes removal harder and edges messier
What to Serve With
- A hot mug of tea or coffee
- Vanilla ice cream for dessert-style
- Whipped cream or crème fraîche
- Fresh pears or apples on the side
FAQ
Can I freeze this loaf?
Yes! Wrap slices tightly and freeze for up to 2 months.
Can I use blackstrap molasses?
No — it’s too bitter. Use unsulphured molasses only.
Can I double the recipe?
Yes, but use two loaf pans and rotate them halfway through baking.
How long does it keep?
About 3–4 days at room temp, wrapped tightly.
Leftovers and Storage
Wrap the loaf tightly in plastic wrap or store in an airtight container. It stays soft for 3–4 days. You can also refrigerate it, but bring to room temp before serving. It also freezes well — just slice and freeze with parchment between slices.
