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Gingerbread recipe & baking pan guide for loaves & muffins.

Loaf Of Gingerbread Baked With Fall Spices

Enjoy baking this bread as the warm aromatic spices of cinnamon, cloves and ginger waft through the air. Something about the smell of these fall spices bring a flood of seasonal memories.

Loaves of Gingerbread Baked With Fall Spices
Mini loaves of gingerbread baked with honey, molasses & fall spice – Photo by Caroline Hernandez on Unsplash

Quick Kitchen Tool Guide For Baking Gingerbread

I’m a believer in “simple is always better” and using what you have. You don’t need to go out and buy a gadget for every recipe, you only need the right tool for the job.

Use the suggested tools below, and if you want to use the same tools I am using choose a multi-purpose tool in bold.

  • measuring cups and spoons
  • wire whisk or flat wire whisk
  • medium mixing bowl or stainless steel flat bottom mixing bowl – set of 3
  • small mixing bowl
  • 3 Mini Loaf Pans: 5 3/4″ x 3 1/4″ (2 cups each)
  • 1 bread pan: 8 1/2″ x 4 1/2″ (6 cups) or 3.5″ x 12″ oven safe glass bread pan

Pan Size Guide – Gingerbread Recipe

Bake gingerbread into mini loaves or mix and match different shapes and sizes of bread pans.

Use the baking pan guide below to help you choose the right size of pan and easily know how much batter to use to fill each pan.

Pan Size# of CupsRecipe Makes
Mini loaf pan: 5¾”x3¼”23 loaves
Bread pan: 8″x4″x2½”41½  loaves
Large bread pan: 8½”x4½”x2½”61 loaf
Round cake pan: 8″x2″68″ round
Muffins: 2¾”x1½”1/212 muffins
Baking Pan Guide for Gingerbread

Ingredients For Gingerbread Loaf

Before you start baking, check this ingredient list for all your baking needs. Use this list to help you get the ingredients needed for this gingerbread recipe.

  • all-purpose flour
  • salt
  • baking soda
  • ground cinnamon
  • ground ginger
  • ground cloves
  • honey
  • molasses
  • vegetable oil
  • egg

Gingerbread Pound Cake Recipe

Recipe by Angela – blueboxrecipe.comCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Baking Time

30

minutes

Naturally sweetened with honey and molasses this gingerbread recipe is sure to please everyone who loves fall spices of cinnamon, cloves, and ginger. Serve with coffee or tea for breakfast or bake ahead for a quick dessert or snack.

Ingredients

  • 2 1/2 cup flour

  • 1/2 teaspoon salt

  • 2 teaspoons baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon ginger

  • 1/2 teaspoon cloves

  • 1 cup hot water

  • 1/2 cup honey

  • 1 cup molasses

  • 1/2 cup vegetable oil

  • 1 egg

Directions

  • Whisk all dry ingredients together.
  • Mix wet ingredients together.
  • Mix dry ingredients into wet ingredients.
  • Pour mixture into a prepared oblong bread pan.
  • Bake 350°F for 30 minutes or until done.

Notes

  • Prepare baking dish by buttering all sides and bottom of bread pan with a cold pat of butter. Add a small about of flour and tilt from side to side to cover all edges with flour. Tap out and empty excess flour.
  • How to freeze gingerbread loaves: Before freezing let the loaf cool completely then wrap individual loaves in baking paper and tightly wrap with plastic wrap to seal out any air pockets. Freeze up to 6 months or refrigerated for 5-7 days.
  • How to freeze single servings of gingerbread? Slice the cooled gingerbread loaf keeping it in one piece. Tightly wrap in baking paper and place in a plastic freezer bag and freeze. To warm individual servings, pull frozen slice from freezer and toast or let thaw covered at room temperature.

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