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Gingerbread Loaf

After a chilly day outdoors, bake this loaf to make your house feel like a home, letting the warmth of the oven and freshly baked gingerbread welcome you inside.

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  • Cooking time35 min
  • Prep time25 min
  • ServingsPortions 25
recipe image Gingerbread Loaf


  • 3 cups (750 mL) water
  • 2 cups (500 mL) molasses
  • 1 Tbsp. (15 mL) baking soda
  • 1 cup (250 mL) Dairy-free Becel® Plant Butter - Unsalted
  • 2 cups (500 mL) demerara brown sugar
  • 2 large eggs
  • 5 cups (1.25 L) all-purpose flour
  • 2 Tbsp. (30 mL) baking powder
  • 2 Tbsp. (30 mL) ground cinnamon
  • 2 Tbsp. (30 mL) ground ginger
  • 1 tsp. (5 mL) salt
  • 2 dashes (2 dashes) ground cloves

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350° F (180° C). Grease and flour three 9 x 2.5-inch loaf pans.
  2. Bring water to boil in a saucepan. Remove from heat and stir in molasses and baking soda. Cool to lukewarm.
  3. Beat Becel® Unsalted Plant Butter and demerara brown sugar in large bowl until smooth and creamy. Add eggs, one at a time, beating after each addition.
  4. Sift flour, baking powder, cinnamon, ginger, salt and cloves in a separate bowl.
  5. Gradually, alternately add dry ingredients and the molasses mixture to Becel® Unsalted Plant Butter and sugar mixture, occasionally scraping sides and bottom of bowl.
  6. Pour batter into prepared loaf pans and bake 30-35 minutes or until a skewer comes out clean. Cool in pans on wire rack until slightly warm. Remove from pans and cool completely on wire rack.
  7. Ice with cream cheese frosting, if desired.

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