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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.
  • 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) Becel® Unsalted Plant-Based Bricks
  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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-Based Bricks 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 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.