Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Gingerbread Loaf

  • Cooking time35 min
  • Prep time25 min
  • Recipe serves 25


  • 3 cups water
  • 2 cups molasses
  • 1 Tbsp. baking soda
  • 1 cup (2 sticks) Becel® unsalted margarine sticks
  • 2 cups demerara brown sugar
  • 2 large eggs
  • 5 cups all-purpose flour
  • 2 Tbsp. baking powder
  • 2 Tbsp. ground cinnamon
  • 2 Tbsp. ground ginger
  • 1 tsp. salt
  • 2 dashes ground cloves

Nutrition facts

Total Fat8.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.500 g
Monounsaturated Fat4.000 g
Cholesterol15 mg
Sodium340 mg
Total Carbs50.00 g
Dietary Fiber1.0 g
Sugars31.00 g
Protein4.00 g
Vitamin D2.000 mcg
Calcium108 mg
Iron3.00 mg
Potassium435.000 mg
Omega-30.50 g
Omega-61.50 g


  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® sticks 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® sticks 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.