Description
This gingerbread loaf is soft, moist, and rich with molasses and warm spices. It bakes up tender and moist with deep molasses flavor and balanced ginger spice in every slice.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup light brown sugar packed
- ½ cup unsalted butter softened
- ½ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup buttermilk
- 2 tablespoons powdered sugar (for topping)
Instructions
- Preheat the oven to 350°F. Grease an 8½ by 4½ inch loaf pan. Line the pan with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, ginger, nutmeg, and salt.
- In a large bowl, cream the butter and brown sugar until smooth and fluffy.
- Add the molasses and vanilla extract. Mix until fully combined.
- Beat in the eggs one at a time until smooth.
- Add the dry ingredients alternately with the buttermilk to the wet ingredients. Mix gently just until combined.
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 45 to 50 minutes. Check doneness with a toothpick inserted in the center; it should come out mostly clean.
- Cool the loaf in the pan for 10 minutes. Remove the loaf and cool completely on a rack.
- Dust the cooled loaf with powdered sugar before slicing.
Notes
- Do not overmix the batter to keep the loaf soft and tender.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American