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Molasses Gingerbread Loaf

A dense loaf gets its snap from molasses, ginger, and cinnamon and bakes in a standard pan. Slice it plain or with a thin lemon glaze for dessert plates.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Servings
10
Difficulty
Easy
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Sliced molasses gingerbread loaf on a wire rack

Why you’ll love it

  • One bowl wet mix and one dry mix keep cleanup small.
  • Molasses keeps the crumb moist for several days.
  • Works as dessert or a morning coffee slice.
  • Spices are adjustable if you like more ginger heat.

Ingredients

Servings10

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.

  2. 2

    Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.

  3. 3

    In another bowl whisk melted butter, brown sugar, molasses, and egg until smooth.

  4. 4

    Stir the dry mix into the wet mix, then carefully stir in hot water until the batter is even.

  5. 5

    Pour into the pan and bake 45 to 55 minutes until a toothpick in the center comes out clean.

  6. 6

    Cool in the pan 15 minutes, then lift out to finish cooling before slicing.

Pro tips

  • Hot water loosens the molasses so the batter mixes without streaks.
  • Do not open the oven in the first 40 minutes or the loaf may sink.
  • Wrap cooled leftovers tightly so the crust stays soft.

Easy substitutions

molasses
dark honey plus 1 tbsp brown sugar
butter
neutral oil
brown sugar
white sugar

Storage and reheating

Storage

Wrap airtight at room temperature up to 4 days or freeze slices up to 2 months.

Reheating

Toast slices lightly or microwave 10 to 15 seconds.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
260
Protein
3 g
Carbs
44 g
Fat
9 g
Fiber
1 g

Budget friendly · Oven · Vegetarian

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From the kitchen

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Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients