Gingerbread Spice Loaf

Sponsored Content

Gingerbread Spice Loaf glazed on a white plate

This Gingerbread Spice Loaf might be the perfect loaf for the holidays. The warm spices and molasses taste of gingerbread transforms this zigzagging bread loaf into an instant holiday classic. Fluffy and tender, this loaf receives its beautiful rise from Platinum® Yeast from Red Star®.

Gingerbread Spice Loaf
Makes 1 (8½x4½-inch) loaf
  • 2½ to 2¾ cups (313 to 344 grams) all-purpose flour, divided
  • ⅓ cup (73 grams) plus ¼ cup (55 grams) firmly packed dark brown sugar, divided
  • 3 teaspoons (9 grams) kosher salt, divided
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • 4 teaspoons (8 grams) ground ginger, divided
  • 3 teaspoons (6 grams) ground cinnamon, divided
  • 1 teaspoon (2 grams) ground nutmeg, divided
  • 1 teaspoon (2 grams) ground cloves, divided
  • ⅓ cup (76 grams) unsalted butter, cubed
  • ¼ cup (60 grams) water
  • ¼ cup (60 grams) whole milk
  • 2 tablespoons (42 grams) unsulphured molasses
  • ½ teaspoon (2 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • 3 tablespoons (42 grams) unsalted butter, room temperature
  • Molasses Glaze (recipe follows)
  1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, ¼ cup (55 grams) brown sugar, 2½ teaspoons (7.5 grams) salt, yeast, 2 teaspoons (4 grams) ginger, 2 teaspoons (4 grams) cinnamon, ½ teaspoon (1 gram) nutmeg, and ½ teaspoon (1 gram) cloves by hand.
  2. In a small saucepan, heat cubed butter, ¼ cup (60 grams) water, milk, and molasses over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture and vanilla to flour mixture; using the paddle attachment, beat at low speed until combined. Add eggs, and beat until well combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.
  5. Turn out dough onto a lightly floured surface, and gently press into an 8x6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  6. Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  7. In a medium bowl, combine room temperature butter, remaining ⅓ cup (73 grams) brown sugar, remaining 2 teaspoons (4 grams) ginger, remaining 1 teaspoon (2 grams) cinnamon, remaining ½ teaspoon (1.5 grams) salt, remaining ½ teaspoon (1 gram) nutmeg, and remaining ½ teaspoon (1 gram) cloves. Using a silicone spatula, press and stir together until well combined.
  8. On a lightly floured surface, roll dough into a 12x10-inch rectangle (about ½ inch thick). Using a small offset spatula, spread room temperature butter mixture onto dough, leaving a ½-inch border around edges. Using a knife or pastry wheel, cut dough into 4 (10x3-inch) strips. Starting at one short end of prepared pan, arrange 1 dough strip in a zigzagging ribbonlike pattern, leaving about ½-inch gap between dough and long sides of pan. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 35 minutes.
  9. Preheat oven to 375°F (190°C).
  10. Bake for 15 minutes. Loosely cover with foil, and bake until top and sides are golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Drizzle with Molasses Glaze.

Molasses Glaze
Makes ⅓ cup
  • ¾ cup (90 grams) confectioners’ sugar, sifted
  • 1 tablespoon (15 grams) cold whole milk
  • 1 teaspoon (7 grams) unsulphured molasses
  • ¼ teaspoon (1 gram) vanilla extract
  • ⅛ teaspoon kosher salt
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.


Previous articleOur Top Thanksgiving Make-Ahead Bakes
Next articleLinzer Cookies


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.