Decadent Gingerbread Loaf.

     Is there anything more synonymous with the holiday season than gingerbread? Sure, there’s egg nog and lights…but as far as food is concerned, gingerbread has a handle on that market. From houses to cookies, there really isn’t too much you cannot do with this versatile food. There’s just something about it and it immediately makes the holidays hit home for me. Growing up, every christmas and as a family, we would make gingerbread cookies on a grandiose scale. Mind you, we are all slightly deranged, so the cookies would end up being mostly vulgar because of my brothers. My mother and I would do our best to counter this immaturity with the prettiest cookies we could make. We had boots, stars, reindeer and gingerbread people. They were glorious. The tradition continues, even now, well into my thirties. Unfortunately, I didn’t have the patience to make the cookies this week. I’m devoting all of my days off next week to baking my holiday favorites.

     This gingerbread recipe is for the loveliest and most moist loaf cake that I’ve ever had the privilege of trying. Immaculately seasoned with just the right amount of ginger and nutmeg, this will undoubtedly become an instant holiday favorite among your family. Me being me, I added a Maker’s Mark bourbon glaze to it all and I fell into a glorious boozy food coma last night. I paired it with some yummy vanilla ice cream, Häagen Dazs of course, and I was immediately blown away. I had originally thought of pairing it with a Grand Marnier glaze or a cream cheese and bourbon frosting, I still might, but I think this is a nice first go. I know I’ll be making a few tiny gingerbread cakes in the next week, so I know I’ll utilize some of these ideas further. Who knows, perhaps I’ll do a giveaway for those of you in Atlanta that would like to try one. It’s all up in the air, but keep your eyes peeled.

     This recipe is a classic holiday favorite, as far as I’m concerned. It could easily be made as a desert for a holiday gathering, or made just to go with your morning coffee. I, coincidentally, will be doing both! I went pretty heavy with the Maker’s Mark in the glaze, so it was a nice boozy kick in the face first thing this morning. You should try it, but that could be the bartender in me speaking.


For the loaf:

  • 2 cups all-purpose flour
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ginger
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • 1 cup buttermilk

For the Glaze:

  • 1 cup powdered sugar
  • 2 teaspoons Maker’s Mark (Any bourbon will do, but I used 3 tsp)
  • 1 teaspoon vanilla extract
  • 4 teaspoons milk


  • Preheat your oven to 350°F
  • In a medium-sized mixing bowl, combine your flour, nutmeg, ginger, salt and baking soda. Make sure to stir well to completely incorporate all ingredients together. Set aside.
  • In a large mixing bowl (I used my standing mixer, you can also use a hand-held one as well), cream together your sugar and butter until it is well combined. Once done, add your vanilla and molasses. Mix well. finally, one by one, add your eggs, making sure to mix well after each addition.
  • Taking the flour mixture you set aside earlier, alternate adding the flour and buttermilk to your sugar mixture in the large bowl. ONLY STIR JUST ENOUGH TO INCORPORATE. Over stirring can ruin a perfectly good bread in any regard. This is no exception.
  • Pour your finished batter into a greased 9×5 inch loaf pan and bake for 45-50 minutes at 350°F.
  • Cool in the pan for about 10 minutes, then remove to a wire rack and allow to cool further

For the glaze

  • In a medium-sized bowl, add your powdered sugar, vanilla extract, bourbon and milk. If it comes out too thin, thicken with powdered sugar and vice versa. Glazes/icings are really easy like that, a small thing to be thankful for when baking.

Thank you all for your endless amount of positive feedback and love. If there’s a recipe you think I’d enjoy or you’d like me to recreate, send me an email! I’d love to try it all!

This was made with love, from my heart to your kitchen. ♥ 

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