Dark brown Gingerbread Loaf Cake sliced and slices on a plate

Gingerbread Loaf Cake

Makes 4 mini loaves (3” x 5 ½”) or one large loaf (9” x 5”)
Author Wendy Sondov


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cocoa
  • 1 teaspoon ground ginger
  • 2 teaspoons cake spice* see note
  • 1/2 cup vegetable oil
  • 3/4 cup mild molasses
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350° F. Spray the loaf pans with cooking spray. Use a strip of parchment paper to line the long sides and bottom of the pans. Flour the unlined sides.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cocoa, ginger, and cake spice.
  3. In the blender, pulse the oil, molasses, eggs, buttermilk, and vanilla until combined.
  4. Add half of the flour mixture. Pulse to combine. Add the remaining flour and pulse just until incorporated.
  5. Pour batter into prepared pan(s). Bake for 25-30 minutes for mini loaves or 50-55 minutes for large loaf, until a toothpick inserted into center of the loaf comes out clean.
  6. Remove from the oven and allow to cool in the pan for about 10 minutes. Use the overhanging parchment strips to lift the loaves out of the pans and onto wire racks to cool completely.
  7. Wrapped airtight in plastic wrap, Gingerbread Loaves stay fresh for 7-10 days.


  1. Cake spice is a British spice blend available in the United States from Penzey’s spice stores and online. The mixture includes ginger, nutmeg, cloves, and sometimes star anise. Cake spice provides a gingerbread flavor to baked goods. If no cake spice is available, substitute the ginger and cake spice in this recipe with 2 teaspoons ground ginger, 1 1/2 teaspoons cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves.

Packing Tips

Double wrap loaves in plastic wrap and place in a freezer weight ziplock bag or plastic storage container. Moist loaves ship best in cool weather.