Gingerbread Loaf
Old-fashioned gingerbread loaf with deep molasses flavor, four spices (ginger, cinnamon, clove, nutmeg), and a tender freshly milled hard white wheat crumb. One bowl, one pan, ready in an hour.
Key Takeaways
- Generous spice is the whole point — don't reduce.
- Use regular molasses, not blackstrap (too bitter).
- Bake low and slow to avoid a domed, cracked top.
- Cool fully before slicing or it will crumble.
- Improves on day 2 as the flavors meld.
About this recipe
Gingerbread is the unsung holiday loaf — easier than stollen, more impressive than banana bread, and the smell alone justifies the bake. Fresh milled hard white wheat gives this gingerbread a real wholeness that white flour cannot — the wheat stands up to the assertive molasses and spice instead of fading into the background. This is a classic dark gingerbread: heavy on molasses, generous with spice, finished with a dusting of powdered sugar. Slice thick and serve with a dollop of whipped cream or lightly sweetened mascarpone for the holiday table. Plain with butter and a cup of coffee for breakfast on Boxing Day.
Prep: 15 min
Bake: 55 min
Ingredients
- Freshly milled hard white wheat flour300 g
- Brown sugar120 g
- Molasses (not blackstrap)180 g
- Whole milk (warm)200 g
- Eggs2 large
- Melted butter (cooled)100 g
- Baking soda6 g (1 tsp)
- Ground ginger10 g (1.5 tbsp)
- Cinnamon5 g (2 tsp)
- Ground cloves2 g (1 tsp)
- Fresh-grated nutmeg2 g (1 tsp)
- Fine sea salt4 g
- Powdered sugar for dustingas needed
Instructions
- 1
Preheat oven to 325°F (165°C). Butter and line a 9x5 loaf pan with parchment.
- 2
Whisk warm milk, molasses, brown sugar, eggs, and melted butter in a large bowl.
- 3
In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- 4
Add dry to wet and whisk until smooth — no need to be gentle, this is not a fragile batter.
- 5
Pour into the prepared loaf pan.
- 6
Bake 50–60 minutes until a toothpick comes out with moist crumbs (internal 200°F / 93°C).
- 7
Cool in pan 15 minutes, then lift onto a rack.
- 8
Cool completely. Dust generously with powdered sugar before serving.
how to start milling flour at home — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.