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Gingerbread with fresh ginger and holly decoration

Homemade gingerbread with fresh ginger

Homemade gingerbread with fresh ginger recipe! An old-fashioned gingerbread loaf cake spiced to perfection and topped with icing.

Course Dessert, Snack
Cuisine American
Keyword christmas, holiday, vegetarian
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 slices
Calories 384 kcal
Author Trish Bozeman


  • 1 ½ cups all-purpose flour + more for pan
  • ½ tsp baking soda
  • 4 Tbsp freshly grated ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 8 Tbsp unsalted butter at room temperature + more for pan
  • 1 cup dark brown sugar
  • ½ cup dark molasses
  • 2 large eggs at room temperature
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4-5 Tbsp milk


  1. Preheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Tap out excess flour.

  2. In a medium sized bowl, combine flour, baking soda, cinnamon, allspice, cloves and salt. Stir well and set bowl aside. In a separate small bowl, stir together buttermilk and vanilla and set aside.

  3. Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until fluffy and light in color, about 3-4 minutes. Beat in molasses and ginger until combined and then one at a time, add in the eggs, beating in until well incorporated. Once everything is mixed in, scrape down bowl and paddle. add one third of the flour mixture and beat on low speed until incorporated. add half of the buttermilk mixture and beat until the batter looks smooth, add in another third of the flour mixture. add remaining buttermilk and then the remaining flour mixture. the batter should be nice and smooth.
  4. Pour batter into prepared pan and place on the center rack of your oven. bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.

  5. While the gingerbread is cooling, prepare your icing. Make the icing by stirring the vanilla and the powdered sugar together in a small bowl. Stir the milk, 1 Tbsp at a time until you get a pourable consistency. We used about 4 ½ Tbsp of milk for this.

  6. When the gingerbread is cooled and removed from the pan, evenly pour on the icing. You may not need all of it. Let the icing set before slicing and serving.

Nutrition Facts
Homemade gingerbread with fresh ginger
Amount Per Serving (1 slice)
Calories 384 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 73mg24%
Sodium 409mg17%
Potassium 424mg12%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 43g48%
Protein 5g10%
Vitamin A 434IU9%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.