This is a soft and spicy gingerbread quick bread that comes together in a matter of minutes. It will make your house smell like the holidays!
I am feeling insanely behind with the holidays creeping up. Normally, I am super organized and have plans in place for the days I’m making edible gifts and wrapping physical gifts. This year, I am way behind.
While I did overachieve and had my holiday cards ready in hand before Thanksgiving, that was all I was able to do ahead of time. I blame it on the fact that I’ve been traveling every week since Thanksgiving, so my brain is still playing catch up. I’ve taken trips to Texas, Florida, and Georgia for work. And we’ll be traveling again during the holidays.
We’ve been grateful to have received so many edible gifts from friends and neighbors for the holidays. Since our kitchen is overflowing with desserts from others, I haven’t had the time or the brainpower to even think about what to bake for the blog. But since breakfast is always a meal where I prefer a baked good, I decided to make some quick bread for the week. One, it was quick to make, and two, it was a holiday flavor to force me into the holiday mood (and get baking for others!).
I really appreciated how easy this was to assemble. The bread definitely made my house smell like gingerbread. I opted to drizzle some glaze on top to make this prettier but you can sprinkle on powdered sugar or leave it plain.
Time to go bake some holiday sweets to give away!
Gingerbread quick bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground ginger
- 3/4 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk can substitute with 1 cup regular milk + 1 teaspoon white vinegar (allow this to sit and curdle for a few minutes)
- Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
- In a large bowl, whisk together the flour, baking soda, ginger, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the molasses and vanilla and mix well.
- Add the eggs, one at a time until well blended.
- Turn the mixer to low and alternatively add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Turn the mixer off once everything just comes together.
- Transfer the batter to your prepared baking pan and bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool before serving. If desired, you can sprinkle powdered sugar on top or drizzle with the mixture of powdered sugar and milk/water for a glaze.