Gingerbread Loaf

This Gingerbread Loaf is dark, aromatic, and unapologetically rich — the kind that carries warmth long after it leaves the oven. It’s the result of weeks of testing to find the balance between the structure of a professional loaf cake and the nostalgia of traditional gingerbread. Instead of a light, spongy quick bread, this version bakes up tall and refined, with a fine crumb, glossy toffee sheen, and a flavor that deepens overnight. The blackstrap molasses gives color and backbone, while brown sugar and sour cream round the edges into a plush, moist crumb. Finished with a molasses-toffee drizzle and a thin maple glaze, it looks like something you’d see behind bakery glass — because that’s exactly how it was designed. This isn’t a “sweet spice” loaf; it’s a statement bake for those who love bold molasses, balanced heat, and true craft in a slice.