The Absolute Best Gingerbread Loaf Recipe with Zesty Lemon Glaze

There’s a certain magic in the air when the weather turns cool. For me, that magic smells exactly like ginger, cinnamon, and cloves baking in the oven. When that scent fills my kitchen, I know the best part of the year has arrived. For years, I searched for the perfect gingerbread loaf recipe. I wanted one that was deeply spiced, incredibly tender, and wasn’t dry the next day. After lots of tweaking and many happy taste-testers (my family!), this is the recipe I landed on.

It creates a wonderfully moist gingerbread with a rich, molasses flavor. But the real secret? A bright, zesty lemon glaze that cuts through the spice and sweetness perfectly. It’s a surprising twist that makes everyone ask for the recipe. This recipe makes two loaves, which is my favorite part. You get one to enjoy right away and another to share with a neighbor or friend. So, let’s get our aprons on and bake something truly special together.

Quick Recipe

• Preparation Time: 25M
• Cooking Time: 50M
• Total Time: 1H15M (Note: Does not include cooling time before glazing)
• Type of dish: Dessert / Sweet Bread
• Cuisine: American
• Recipe Yield: 2 loaves (approximately 16 servings)
• Calories: 340 kcal per serving

Why This Gingerbread Loaf Recipe Works So Well

I believe the best recipes are the ones you can trust. This one is reliable because it’s built on a few key principles that guarantee a great result every time.

• First, we use both butter and oil. Butter provides that rich, classic flavor we all love. The oil is our secret weapon for a truly moist gingerbread that stays tender for days.
• Second, the combination of spices is bold but balanced. We don’t skimp on the ginger, cinnamon, or cloves! Using hot water in the batter helps “bloom” these spices, releasing their full aromatic potential. It also helps dissolve the molasses for a smooth, even texture.
• Finally, that lemon glaze for gingerbread is non-negotiable in my book! The warm, deep spices of the loaf are delicious, but the punchy, tart glaze provides a contrast that makes each bite interesting and keeps you coming back for more.

Essential Ingredients

Good baking starts with good ingredients. There’s nothing too fancy here, just a collection of pantry staples that come together to create something wonderful.

For the Gingerbread Loaves

• Flour: All-purpose flour gives this loaf the perfect structure.
• Baking Soda: This is our leavener, which reacts with the molasses and hot water to give the loaves a beautiful rise.
• Spices: Ground ginger, cinnamon, cloves, and a pinch of nutmeg are the heart of this recipe.
• Salt: Just a little bit to enhance all the other flavors.
• Unsalted Butter: Make sure it’s softened to room temperature so it mixes easily with the sugar.
• Vegetable Oil: Any neutral oil like canola or vegetable oil will work.
• Sugar: Light brown sugar adds moisture and a slight caramel note.
• Egg: One large egg helps bind everything together.
• Unsulphured Molasses: This is key! Use regular, unsulphured molasses. Avoid blackstrap molasses, as its flavor is much stronger and more bitter.
• Hot Water: Not boiling, but hot from the tap. It helps create a tender crumb.

For the Perfect Lemon Glaze

• Powdered Sugar: Sift it first to avoid any lumps in your glaze.
• Fresh Lemon Juice: Fresh is always best! It has a much brighter flavor than the bottled kind.
• A Splash of Milk or Cream: This is optional, but it can give the glaze a richer, creamier consistency.

Essential Baking Tools
Two 8×4 inch or 9×5 inch loaf pans
A large mixing bowl
A separate medium bowl
Whisk
Rubber spatula
Wire cooling rack

Step-by-Step Instructions for the Best Gingerbread Loaf Recipe

Don’t be intimidated by the list of ingredients! The process is actually very simple. I’ll walk you through it.

Step 1: Prep Your Pans and Oven

• First things first, preheat your oven to 175∘C (350∘F). Get the oven rack in the middle position. This ensures your loaves bake evenly from top to bottom.
• Next, prepare your loaf pans. I like to grease them with butter or baking spray, then dust them lightly with flour. Tap out any excess flour. This simple step guarantees your loaves will slide right out after baking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Whisking is better than stirring here because it distributes everything, especially the baking soda, perfectly. This means no surprise salty or bitter bites!

Step 3: Mix the Wet Ingredients

In your large bowl, beat the softened butter, oil, and brown sugar together until the mixture is light and fluffy. This step incorporates air, which helps the loaf’s texture. Add the egg and beat well, followed by the molasses. Scrape down the sides of the bowl with your spatula to make sure everything is combined.

Step 4: Combine Wet and Dry (Carefully!)

• Now it’s time to bring it all together. The trick is to alternate adding the dry ingredients and the hot water to the wet mixture. Start by adding about one-third of the flour mixture, and mix on low speed until just combined. Then, add half of the hot water and mix again. Repeat this—another third of flour, the rest of the water, and finally the last of the flour.
• Your batter will be quite thin and liquidy. Don’t panic! This is exactly what it should look like. This thin batter is what creates that signature moist gingerbread texture.

Step 5: Bake to Perfection

• Carefully divide the batter between your two prepared loaf pans. Bake for 45 to 55 minutes. You’ll know they’re done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the loaves cool in the pans on a wire rack for about 15 minutes. Then, gently turn them out of the pans to cool completely on the rack. It’s important to let them cool all the way before glazing.

The Secret to a Perfect Lemon Glaze

While the loaves cool, you can whip up the simple lemon glaze for gingerbread. In a small bowl, whisk the powdered sugar and fresh lemon juice together. Start with about 2 tablespoons of lemon juice and whisk it in. If the glaze is too thick, add more juice, just a teaspoon at a time, until it’s thick but still pourable. You want it to drizzle down the sides of the loaf, not run right off. Once the loaves are completely cool, drizzle the glaze generously over the top.

A Perfect Treat for Any Occasion

This gingerbread loaf recipe has become a cornerstone of my holiday baking, but it’s truly wonderful any time of year. The smell alone is enough to make any day feel a little more special. It’s a joy to make, a delight to eat, and one of the best things to share with the people you care about. I hope you love it as much as my family and I do. Happy baking!

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