Gingerbread Cake Loaf recipe — moist, warmly spiced, and perfect for fall or the holidays:
Gingerbread Cake Loaf Recipe
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp nutmeg
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
1 large egg
½ cup molasses (unsulfured, not blackstrap)
½ cup hot water
½ cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
Optional Topping:
Powdered sugar for dusting, or
Simple cream cheese glaze
Instructions:
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
In a large bowl, cream butter and brown sugar until fluffy. Beat in egg, then molasses.
Mix in dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Stir in hot water until smooth (batter will be slightly thin).
Pour into loaf pan and smooth the top. Bake 45–55 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle glaze once cooled.
Tips:
For extra richness, add 2–3 Tbsp sour cream to the batter.
A lemon glaze pairs beautifully with gingerbread spice.
This loaf tastes even better the next day as the flavors deepen.
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