This one bowl Gingerbread Loaf is incredibly soft, moist, and perfect for the holiday season. With cozy spices and a classic gingerbread flavor, this quick bread recipe is delicious for breakfast or dessert!
Preheat oven to 350℉. Grease a 9x5 loaf pan with cooking spray and set aside.
In a large mixing bowl, beat eggs and brown sugar with a hand mixer or stand mixer with fitted paddle attachment until sugar is dissolved. Add in the buttermilk, vegetable oil, molasses, and vanilla and beat until smooth.
Slowly mix in flour, ginger, baking powder, cinnamon, and baking soda until just combined, being careful not to overmix.
Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center of loaf comes out mostly clean. Remove from the oven and allow the loaf to cool completely before glazing.
To prepare the icing:
In a medium bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cooled cake.
Notes
Store the loaf in an airtight container in the refrigerator for up to four days.
To freeze: place loaf in a freezer-safe bag or container and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
To make this loaf extra festive, garnish with cranberries, holiday sprinkles, or walnuts.
Use eggnog instead of milk in the icing to give this a festive flavor.
See my tips and tricks for making this Gingerbread Loaf above the recipe box.