Moist Gingerbread Loaf
This moist gingerbread loaf cake has fresh ginger and a crunchy sugar topping. Bake it for brunch or give as a gift during the holidays!
Servings: 8
Ingredients
- 2 cup (250g) all-purpose flour
- 1 teaspoon kosher salt
- 1 tsp baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- ¼ cup molasses
- 2 tablespoon freshly grated ginger
- 2 large eggs
- ⅓ cup sour cream
- 3 tablespoon neutral oil avocado or canola
- 2 tbsp water
- sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Grease the inside of a 9X4-inch loaf pan then sprinkle with sugar. Tilt the pan around so that the sides and bottom of the pan are coated in sugar. Tap out the excess sugar.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Using a hand or stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together until light and fluffy, 2 to 3 minutes.
- Add the molasses and ginger then mix to combine. Add the eggs and mix to combine. It's okay if the batter is a little separated.
- Stop the mixer and scrape down the bowl. Add in half of the flour mixture and stir to combine.
- In a separate bowl, stir together the sour cream, oil, and water. Pour the sour cream mixture into the batter and mix to combine. Add the remaining flour and stir until the batter is smooth and evenly combined.
- Scrape the batter into the prepared pan and smooth out the top with a spatula. Sprinkle generously with sugar.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. DO NOT over bake.
- Allow the cake to cool on a wire rack before removing from the pan.
Notes
Allow the gingerbread loaf cake to cool before slicing. Store the cake wrapped in foil or plastic wrap at room temperate. Eat the cake within 5 days.
If wrapped in plastic, the top may lose its crunch after a few days.
To freeze, wait until the cake is cool then wrap well in plastic. Then pop the whole thing in a zip-top freezer bag. Store in the freezer for up to 3 months. Thaw frozen cake overnight in the refrigerator.
If you don't have fresh ginger, add 2 teaspoons ground ginger to the flour mixture.