Spicy and Warm Gingerbread Loaf Cake With a Lemon Glaze

What kind of recipe is it?

Gingerbread loaf cake is a delightful dessert that perfectly blends the warm, spicy flavors of ginger, cinnamon, and nutmeg, creating a comforting treat ideal for any season, especially the festive fall and winter months.

Its moist, dense texture and beautiful presentation make it a crowd-pleaser at gatherings or cozy family dinners.

This recipe is perfect for bakers of all skill levels, offering a heartwarming way to spread joy and warmth, making it an excellent choice for holiday festivities or simply enjoying with a cup of tea.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	1/2 teaspoon
Unsalted butter	1/2 cup (1 stick, at room temperature)
Brown sugar	3/4 cup
Granulated sugar	1/4 cup
Eggs	2 large
Molasses	1/2 cup
Whole milk	1/2 cup
Vanilla extract	1 teaspoon

Notes:

Verify all ingredients are at room temperature before beginning for ideal mixing.
You can also add optional ingredients such as chopped walnuts or pecans (1/2 cup) for added texture.

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Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the middle position. Confirm you have enough space for the loaf pan.

2. Grease a 23 x 13 cm (9 x 5 inch) loaf pan with butter or line it with parchment paper for easy removal of the cake after baking.

3. In a mixing bowl, add 2 cups (240 g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Whisk together until well combined to aerate and incorporate the dry ingredients evenly.

4. In a separate large mixing bowl, cream together 1/2 cup (115 g) unsalted butter and 3/4 cup (150 g) brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3–4 minutes.

Then, add in 1/4 cup (50 g) granulated sugar and continue mixing until combined.

5. Mix in 2 large eggs one at a time, confirming each is fully incorporated before adding the next.

6. Reduce mixer speed to low and gradually add in 1/2 cup (120 ml) molasses, 1/2 cup (120 ml) whole milk, and 1 teaspoon vanilla extract.

Mix until the batter is smooth and well combined, scraping down the sides of the bowl as needed.

7. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.

Be careful not to overmix; a few small lumps are acceptable.

8. Pour the batter evenly into the prepared loaf pan.

Use a spatula to smooth the top, confirming it’s level.

9. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the loaf has a rich, dark brown color and fragrant aroma.

10. Once done, remove the loaf cake from the oven and allow it to cool in the pan for 15 minutes.

11. After 15 minutes, carefully transfer the loaf to a wire rack to cool completely, about 1 hour.

12. Once cooled, slice and serve.

The loaf should feel firm yet soft to the touch and have a consistent, moist texture.

13. If desired, wrap any leftovers in plastic wrap and store in an airtight container at room temperature for up to 4 days, allowing for slight carryover cooling to maintain moisture.

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Variations

Cranberry Orange Gingerbread Loaf: Add 1 cup (100 g) fresh or dried cranberries and the zest of 1 medium orange for a tart and citrusy twist to the classic flavor.
Vegan Gingerbread Loaf: Substitute eggs with 1/2 cup (120 ml) unsweetened applesauce and replace dairy milk with almond milk or any plant-based milk for a dairy-free option.
Gluten-Free Gingerbread Loaf: Replace all-purpose flour with a gluten-free flour blend (2 cups or 240 g) and increase baking powder to 1 1/2 teaspoons to guarantee proper rise and structure.
Spicy Chocolate Gingerbread Loaf: Incorporate 1/2 cup (90 g) dairy-free chocolate chips and add 1/2 teaspoon cayenne pepper to the dry ingredients for a spicy chocolate kick.

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Tips on plating and presentation

thoughtful gingerbread loaf presentation

Elevating your gingerbread loaf’s visual appeal can be as simple as a few thoughtful touches.

I like to slice the loaf evenly for a uniform look and arrange the pieces on a nice platter.

Drizzling lemon glaze on top adds a pop of color. Complementing it with fresh fruit or mint leaves can really brighten up your presentation and make it inviting.

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What other dishes can I pair it with?

While enjoying a slice of gingerbread loaf cake, I often find that pairing it with the right dishes can enhance the experience.

I love serving it alongside a warm bowl of spiced apples or a scoop of vanilla ice cream. It also goes well with a light cheese platter featuring goat cheese or brie, creating a delightful contrast that complements the cake’s warmth.

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What drinks can I pair it with?

There’s nothing quite like enjoying gingerbread loaf cake with a perfectly paired drink to enhance the flavors.

I love serving it with a warm spiced chai or a smooth cup of coffee, as the spices complement the cake beautifully.

If you prefer something lighter, a invigorating lemon tea or mulled cider can also elevate your experience.

Cheers to a delightful pairing!

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Frequently Asked Questions

How Long Does the Gingerbread Loaf Cake Stay Fresh?

I’ve found that gingerbread loaf cake stays fresh for about 3 to 5 days when stored in an airtight container. It’s best enjoyed within that time frame, but I love freezing leftovers for later indulgence!

Can I Use Gluten-Free Flour for This Recipe?

Absolutely, you can use gluten-free flour for this recipe! I’ve had success with it before, just make sure to adjust the baking time slightly. You’ll still enjoy a deliciously spiced gingerbread loaf.

Is There a Vegan Option for This Gingerbread Cake?

Yes, there’s definitely a vegan option for this gingerbread cake! I’ve replaced eggs with flaxseed meal and used plant-based milk. It turns out just as delicious, so give it a try! You’ll love it!

Can I Freeze the Gingerbread Loaf Cake?

Yes, you can freeze the gingerbread loaf cake! I usually slice it first and wrap each piece tightly in plastic wrap. It keeps well for up to three months, so it’s perfect for later enjoyment!

What Are Common Baking Mistakes to Avoid With This Recipe?

I’ve found that overmixing the batter, using expired spices, or not measuring ingredients accurately can ruin the loaf. Also, make sure to preheat the oven; otherwise, it won’t bake evenly and could collapse.