Gingerbread Loaf


This is actually the gingerbread of my dreams. These dreams involve ground ginger, crystallized ginger, nutmeg, cinnamon and molasses.

I think gingerbread is severely underrated. Everyone talks about gingerbread cookies and gingerbread houses but the actual “bread” part of gingerbread tends to be forgotten about.


I made this way back in October, before the kitchen was ripped apart (it’s SO CLOSE to being done!). A little ahead of the holiday season, but I didn’t care. And nor did my family; they had no complaints as they ate slice after slice. It was sad when all we had left were a few crumbs.


This bread will make an excellent addition to your holiday baking fun. It’s good for breakfast, as a snack, a holiday party/potluck item. You really can’t go wrong. It’s filled with all the comforting flavours and smells that make the holiday baking season the best baking season.

All of your senses will be very happy.


The most important thing to remember as you’re making this is to not over mix it. This is a quick bread and if you over mix, you’ll end up with a tough bread, instead of something nice and light. There is nothing worse than bread that overworks your teeth and jaw.

Eating this should be enjoyable, not painful.


Happy Thanksgiving!

Gingerbread Loaf

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 1 loaf


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. ginger
  • 3/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/8 cup sugar
  • 1/8 cup dark brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup molasses
  • 1 tsp. vanilla
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup chopped crystallized ginger


  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a small bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg, cinnamon and salt.
  3. In a large bowl, cream together butter and both sugars until light and fluffy. Add in the molasses and vanilla and mix well. Add eggs, one at a time, until well incorporated.
  4. Add flour mixture to sugar mixture, alternating with the buttermilk (beginning and ending with the flour mixture). Gently stir in the crystallized ginger.
  5. Bake at 350°F for 45-55 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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