gingerbread quick bread
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Gingerbread quick bread

A soft and spicy gingerbread quick bread made with molasses. This is a wonderful bread to bake during the holidays.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 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.


Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Tastes of Lizzy T