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Gingerbread Loaves

  • prep: 25 mins
    total time: 2 hours 45 mins
  • yield: Makes 4 loaves
Photography: MARIA ROBLEDO


  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 3/4 teaspoon coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 sticks unsalted butter, softened, plus more for pans
  • 3/4 cup lightly packed light-brown sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups molasses
  • 1 1/2 cups buttermilk
  • 2 ounces candied ginger slices, finely chopped (a scant 1/2 cup)


  1. Step 1

    Preheat oven to 350 degrees. Place four 4 1/2-by-7-inch parchment-lined Panibois (wooden) baking pans or buttered 3 3/4-by-6 1/2-inch loaf pans on a baking sheet.

  2. Step 2

    Whisk together flour, baking soda, salt, and spices. Beat butter with a mixer on medium-high speed until pale and creamy, about 3 minutes. Gradually add brown sugar and beat until fluffy. Reduce speed to medium and add eggs, 1 at a time, beating until combined and scraping down sides of bowl as necessary. Add vanilla and molasses in a slow stream. Reduce speed to medium-low and gradually add buttermilk, beating until incorporated. Gradually add flour mixture, beating until incorporated.

  3. Step 3

    Divide batter among pans and spread evenly. Sprinkle with candied ginger.

  4. Step 4

    Bake, rotating baking sheet halfway through, until a toothpick inserted in the centers comes out clean, 45 to 50 minutes. Transfer loaves to a wire rack. If using loaf pans, unmold after 30 minutes. Let cool completely.

Martha Stewart Living, December 2013

Reviews (3)

  • 18 Dec, 2013

    Hi DKH - How did it turn out with the 1 Tablespoon? Would you add more?

  • 16 Dec, 2013

    As I was preparing to make these for gifts, I also noticed that ground ginger was missing from the recipe. Sure seems like an error! I looked at a few other similar recipes and added about 1 Tbsp of powdered ginger.

  • 16 Dec, 2013

    I have not made this yet, but would like to in a few days as gifts - but I noticed the only ginger is the candied ginger garnish. Is there powdered ginger missing from the recipe? Any suggestions of the quantity of powdered ginger to add?