Grandma's homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. This classic quick bread is baked perfect for a holiday dessert!
When I was a little girl, my mom would make gingerbread loaf, pull it out of the warm oven, and slather it with butter. I barely remember it, but I do remember it being really special, a homemade gingerbread treat.
One weekend I searched through my grandma's recipe box, looking for gingerbread loaf cake, and I found just the recipe… A bit tattered, but definitely still readable and so very special because it looks like it's been used quite a lot.
What Is Gingerbread Loaf?
When you think of gingerbread, you probably automatically think gingerbread cookies. This gingerbread loaf is essentially a gingerbread cake recipe without molasses, but in loaf form. Mom used to make it in a 9×13 cake pan too, so it can be either/or.
PBS has an excellent article all about the history of gingerbread. Did you know it's thought that gingerbread actually originated in Greece? There's also history of it in China and then in Europe… But it was first made in Greece.
And just for kicks and giggles, gingerbread houses first came along in Germany in the 16th century. Sometimes I find little historical facts like this fascinating.
Why You'll Love This Recipe
There are definitely a few reasons to love this gingerbread loaf recipe without molasses…
- You can serve it for breakfast or dessert. It's great for both!
- It's delicious sliced with a simple dollop of butter spread into each slice.
- It's quick and easy to make, especially perfect for last minute.
- This recipe makes 2 loaves, so you can eat one and gift the other.
- When baked, it's not too sweet, not too strong…. it makes a really delicious breakfast treat or snack.
Ingredients and Substitutions Notes:
You'll need a handful of ingredients, most of which you probably already have in your pantry.
- Butter – While I prefer to use unsalted butter when baking, you can also use salted. Just know that unsalted allows you to more easily control the amount of salt in the recipe.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs – These are better used at room temperature.
- Light Corn Syrup – While this is a gingerbread loaf recipe without molasses, I do use light corn syrup, which adds to the sweetness and gives a moister texture to the loaf cake. My grandma's recipe calls for Ribbon Cane Syrup, and it seems to be a darker syrup but not quite as dark as molasses. However if you can't find any, a good substitute is actually molasses or light corn syrup.
- Buttermilk – I love using buttermilk for its leavening effect, especially when I'm making a recipe gluten-free. It really helps with rise, no matter what you're baking. Now… If you don't have buttermilk, you can easily make a substitute out of milk and vinegar. Just add a tablespoon of vinegar to a glass measuring cup; then fill up to the 1 cup line with milk. Give it a little stir, and allow it to sit for just a few minutes. This makes an excellent substitute for buttermilk.
- All-Purpose Flour – I prefer to use an unbleached all-purpose flour, like King Arthur. If you're making gluten-free gingerbread, I recommend using a quality gluten-free flour like my favorite, and add maybe 1/4 teaspoon of xanthan gum, as well.
- Baking Soda and Salt – I recommend using a good sea salt, like Redmond.
- Ground Spices – You'll need ground ginger and ground allspice.
How to Make This Gingerbread Loaf Recipe without Molasses
Before you get started mixing up the batter, be sure to pre-heat the oven to 350° F and grease 2 loaf pans.
- Then beat in the eggs.
- Next add the corn syrup and the buttermilk, mixing everything together well.
- In a separate large bowl, sift or whisk together the dry ingredients, including the flour, baking soda, salt, ground ginger, and ground allspice.
- Add the dry ingredients to the creamed mixture, and mix well.
- Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.
We really enjoy this gingerbread loaf recipe. It's not too sweet, not too strong; it makes a really delicious breakfast treat or snack.
Expert Tips and Recipe FAQ's
This is the main reason this recipe calls for light corn syrup. It gives it more of a moist texture, rather than a dry, mealy crumb. Also, watch your bake time. Ovens can vary, so your ginger loaf cake may bake faster; it may not take 45 minutes. If over baked, it can turn out dry and crumbly.
Gingerbread loaf cake can sit out on the counter; there's no need to refrigerate it. It should keep well for 2-3 days. But good luck keeping it that long, because in my house, it's usually gone within a day. Gobbled up!
Yes, you totally can. You can make this ahead of time and freeze it. Just allow it to cool before wrapping in plastic wrap and aluminum foil, and place it in an airtight, freezer-friendly container or freezer bag. Then freeze. It should keep for up to 3 months in the freezer.
Recipe Variations
There are a few ways you can tweak this recipe to add more oomph, flavor, different textures, etc. Here are a few of those ways…
- Put an icing or glaze on top. You can always drizzle a simple powdered sugar icing on top; maybe even add a little citrus flavor to the drizzle by squeezing in a bit of lemon juice or orange juice to the icing. Of course, you can also make a thinner form of cream cheese frosting to drizzle on top, as well. Yum!
- Add walnuts or pecans to the batter; then sprinkle a few chopped nuts on top before baking.
- Add chocolate chips to the batter before baking.
- Mix raisins or dried cranberries into the batter before baking.
- Add 1/2 teaspoon ground cinnamon to the dry ingredients when mixing.
- Add a teaspoon or so of vanilla extract to the batter for more flavor.
More Quick Bread and Muffin Recipes
- Moist pumpkin bread
- Buttermilk cornbread
- Carrot bread
- Miss Esther's banana bread
- Bisquick cinnamon muffins
And if you're looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Gingerbread Loaf Recipe without Molasses
Ingredients
- 1 cup unsalted butter softened
- 1 cup cane sugar
- 3 large eggs
- 1 cup light corn syrup
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
Instructions
- Pre-heat the oven to 350° F, and grease and flour 2 loaf pans.
- In a large mixing bowl, cream or mix together the softened butter and sugar.
- Beat in the eggs.
- Then add the corn syrup and buttermilk, mixing well.
- In a separate large bowl, whisk together the flour, baking soda, salt, ginger, and allspice.
- Add the dry ingredients to the creamed mixture, and mix well.
- Divide and spread the batter in the prepared loaf pans.
- Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.
- Serve while warm with a generous slather of butter.
Can’t wait to try this!!
Thanks Mark! I hope you enjoy.
It was amazing!! Thank you for posting this!
Oh, I’m so glad you enjoyed! You’re very welcome.
This bread looks delicious Mel! It’s so amazing that you have recipes like this from your grandmother – so special! Thank you so much for sharing at Mom On Timeout!
Thanks so much, Trish! I definitely cherish her recipes.:)
This looks yummy! It’s very different that my family’s gingerbread recipe that includes molasses. I’m looking forward to giving it a try.