Old-Fashioned Gingerbread Loaf: A Cozy Winter Dessert

This Old-Fashioned Gingerbread Loaf recipe is simple, yet delicious. It’s packed with classic gingerbread flavor, with plenty of ginger and other warm spices. Whether you serve it as a snack, a dessert, or even for breakfast, this loaf is perfect for any occasion. It’s especially great during the holidays, topped with a dollop of whipped cream.  (And if you’re a fan of sweet and flavorful quick breads, be sure to check out my recipe for, check out my recipe for The Best Homemade Pumpkin Bread.)

This classic gingerbread is the perfect comfort food for winter—warm, spiced, and easy to make. With the rich, aromatic flavors of molasses and ginger, it’s the kind of treat that fills the house with cozy vibes. Whether you enjoy it with a simple dusting of powdered sugar or a generous dollop of whipped cream, it’s a versatile dessert that can easily be dressed up or down, making it perfect for both everyday moments and holiday gatherings.

What I love most about this cake is its simplicity. It’s not overly sweet, but it has just the right balance of flavor. During the busy holiday season, I appreciate how easy it is to make and serve, giving me more time to focus on what matters most—spending time with family. Whether enjoyed with a hot cup of tea in the evening or as a quick breakfast topped with peanut butter, this cake is a timeless favorite that brings warmth and joy to any occasion.

Is it Gingerbread or Gingerbread Cake?

You might be wondering, “Is this really gingerbread, or is it gingerbread cake?” I’ve always thought of it as a gingerbread cake, even though it’s traditionally called just gingerbread. It’s lighter and more cake-like in texture compared to the dense, sometimes chewy gingerbread cookies we know and love. So for the sake of simplicity, I often just call it a loaf. But no matter what you call it, whether it’s a cake, a loaf, or a classic gingerbread, this spiced dessert will surely become a favorite!

About This Easy Gingerbread Cake Recipe:

This recipe is a vintage recipe that has stood the test of time. It’s a classic hot water gingerbread recipe that’s been around for generations. In fact, I’ve been making this same recipe for many years now, and it’s a wonderful reminder of the simple and satisfying desserts of the past. The warm ginger flavor and rich texture are what make this cake so comforting and delightful. Humble ingredients, no fuss—just pure, satisfying flavor.

Ingredients for Gingerbread:

The ingredients are basics that most of us have in our kitchens, but there are a couple of things worth mentioning to ensure the best results:

• Molasses: This is the traditional sweetener used in gingerbread. You could substitute it with mild-flavored honey or sorghum for a slightly different twist, but molasses really gives it that signature depth of flavor.
• Ground Ginger, Cinnamon, and Cloves: Fresh spices make all the difference! If your ginger has been sitting in your pantry for a while, it might be time for a refresh, as older spices lose their potency. Fresh spices will give your cake that perfect spiced kick.
• Hot Water: You don’t need boiling water—just hot tap water or water heated in the microwave until it’s piping hot but not quite boiling.

Tips for Making Gingerbread:

• Once you mix the batter, it will seem a bit thin and runny—that’s perfectly normal. There will also be some lumps. Resist the temptation to try to mix them out. Over-mixing can toughen the cake, so leave a few lumps in the batter for the best texture.
• Although I often call it a loaf, I love baking this in a 9×9-inch cake pan. If you prefer, you can use a loaf pan for a more traditional loaf-style cake.
• Be sure to keep an eye on your cake as it bakes. In my oven, it usually takes around 40 minutes, but every oven is different. You want to avoid burning your gingerbread, so start checking around 35 minutes to ensure it doesn’t over-bake.
• Once the loaf has cooled completely, dust it with powdered sugar before serving. If you’d like, you can also make a glaze with powdered sugar and milk or lemon juice to drizzle over the cake.

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That’s all there is to making the best homemade gingerbread cake around!

If you try this recipe for Old-Fashioned Gingerbread, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too! Be sure to follow me on Facebook, Pinterest, and Instagram for more homemade recipes. 

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