Gingerbread Loaf
Molasses and ginger spiced loaf with a tender crumb, baked with cinnamon and cloves for a classic holiday dessert.
Ingredients
- 1/2 cup unsalted butter, softened 4 ounces, 113 grams
- 1 cup dark brown sugar 7 ounces, 198 grams
- 2 large eggs
- 2 cups all-purpose flour 10 ounces, 284 grams
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1/2 cup molasses 6 ounces, 170 grams, not blackstrap
- 1/2 cup boiling water 4 fluid ounces, 118 ml
Instructions
Prepare Pan and Oven:
Coat a 9-inch loaf pan thoroughly with cooking spray and preheat the oven to 350°F (175°C).Cream Butter and Sugar:
In a large bowl, cream the butter until light and fluffy, roughly 1 minute. Add the brown sugar and mix until incorporated.Add Eggs One by One:
Beat in the eggs one at a time, ensuring each is fully combined before adding the next.Mix Dry Ingredients:
Evenly distribute the flour, baking soda, cinnamon, cloves, and ginger over the mixture. Stir until all dry ingredients are integrated.Add Molasses and Water:
Spray a liquid measuring cup with cooking spray, then measure the molasses. Pour it into the batter (it should release easily due to the spray). In the same cup, measure the boiling water and add it to the batter.Combine and Transfer Batter:
Mix everything until uniform, then transfer the batter into the prepared loaf pan.Bake and Cool Loaf:
Bake for 60-65 minutes, until a toothpick inserted into the center emerges clean except for a few moist crumbs. Allow the loaf to cool in the pan for at least 30 minutes. Then, run a knife around the edges, carefully invert the pan to release the loaf, and let it cool completely before slicing and serving.