Gingerbread Loaf

  • Cooking time35
  • Prep time25
  • Servings25
recipe image Gingerbread Loaf


  • 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

  • Calories280
  • Total Fat8 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.5 g
  • Monounsaturated Fat4 g
  • Cholesterol15 mg
  • Sodium340 mg
  • Total Carbs50 g
  • Dietary Fiber1 g
  • Sugars31 g
  • Protein4 g
  • Vitamin D2 mcg
  • Calcium108 mg
  • Iron3 mg
  • Potassium435 mg
  • Omega-30.5 g
  • Omega-61.5 g


Preheat oven to 350° F (180° C). Grease and flour three 9 x 2.5-inch loaf pans. Bring water to boil in a saucepan. Remove from heat and stir in molasses and baking soda. Cool to lukewarm. Beat Becel® sticks and demerara brown sugar in large bowl until smooth and creamy. Add eggs, one at a time, beating after each addition. Sift flour, baking powder, cinnamon, ginger, salt and cloves in a separate bowl. Gradually, alternately add dry ingredients and the molasses mixture to Becel® sticks and sugar mixture, occasionally scraping sides and bottom of bowl. 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. Ice with cream cheese frosting, if desired.