Bouchon Bakery French Gingerbread Loaf Recipe

Introduction

This French Gingerbread Loaf from Bouchon Bakery is a moist, richly spiced treat perfect for cozy afternoons or holiday gatherings. Infused with warm spices and bright lemon zest, it offers a delightful balance of flavors that make every slice irresistible.

Ingredients

• 2 ¼ cups plus 2 teaspoons (340 grams) all-purpose flour
• 1 ½ teaspoons (8 grams) baking soda
• 1 tablespoon plus 1 teaspoon (7 grams) ground ginger
• 1 ½ teaspoons (4 grams) ground cinnamon
• ⅜ teaspoon (1 gram) ground cloves
• ½ plus ⅛ teaspoon (2 grams) kosher salt
• 1 cup plus 1 ½ teaspoons (220 grams) dark brown sugar, lightly packed
• 1 cup plus 2 ¼ teaspoons (340 grams) unsulfured blackstrap molasses
• 1 cup (215 grams) canola or vegetable oil
• ¼ cup plus 2 ½ tablespoons (100 grams) beaten eggs (about 2 large eggs)
• 1 ¼ cup plus 2 ½ tablespoons (336 grams) boiling water
• 1 tablespoon plus 1 teaspoon (5 grams) grated lemon zest (from about 2 lemons)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray two loaf pans with nonstick spray and line them with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and kosher salt until well combined.
3. Step 3: In a stand mixer, blend the dark brown sugar, blackstrap molasses, and oil on medium speed until smooth.
4. Step 4: Add the beaten eggs to the molasses mixture and mix until incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Slowly pour in the boiling water while mixing to create a smooth batter. Gently fold in the grated lemon zest.
7. Step 7: Divide the batter evenly between the prepared loaf pans and smooth the tops.
8. Step 8: Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a deeper flavor, toast the spices lightly before mixing them into the flour.
• Swap out lemon zest for orange zest to add a different citrus note.
• Add a handful of chopped crystallized ginger or walnuts for extra texture and flavor.
• Use a stand mixer to combine ingredients more evenly and reduce mixing time.

Storage

Wrap the cooled gingerbread loaves tightly in plastic wrap or foil and freeze for up to 1 week. To enjoy, defrost overnight in the refrigerator. Reheat slices gently in a microwave or toaster oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of molasses?

Unsulfured blackstrap molasses is preferred for its rich flavor, but you can use regular dark molasses if that’s what you have. It will be slightly sweeter and less intense.

How do I know when the loaf is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with a few dry crumbs, the loaf is done. If batter sticks to the toothpick, bake for an additional 5 to 10 minutes and check again.

Bouchon Bakery French Gingerbread Loaf Recipe

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Bouchon Bakery French Gingerbread Loaf is a moist and flavorful gingerbread cake featuring warm spices like ginger, cinnamon, and cloves, complemented by rich molasses and a hint of lemon zest. This classic French-style gingerbread is perfect for cozy afternoons or holiday treats, baked to perfection in loaf pans for a tender crumb and deep spice aroma.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves (about 8 slices per loaf) 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups plus 2 teaspoons (340 grams) all-purpose flour
• 1 ½ teaspoons (8 grams) baking soda
• 1 tablespoon plus 1 teaspoon (7 grams) ground ginger
• 1 ½ teaspoons (4 grams) ground cinnamon
• ⅜ teaspoon (1 gram) ground cloves
• ½ plus ⅛ teaspoon (2 grams) kosher salt

Wet Ingredients

• 1 cup plus 1 ½ teaspoons (220 grams) dark brown sugar, lightly packed
• 1 cup plus 2 ¼ teaspoons (340 grams) unsulfured blackstrap molasses
• 1 cup (215 grams) canola or vegetable oil
• ¼ cup plus 2 ½ tablespoons (100 grams) beaten eggs (about 2 large eggs)
• 1 ¼ cup plus 2 ½ tablespoons (336 grams) boiling water
• 1 tablespoon plus 1 teaspoon (5 grams) grated lemon zest (from about 2 lemons)

Instructions

1. Preheat the oven and prep pans: Preheat your oven to 350°F (175°C). Spray two loaf pans with nonstick spray and line them with parchment paper to prevent sticking and ensure easy removal of the cakes.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until evenly combined and aromatic.
3. Blend wet ingredients: In the bowl of a stand mixer, combine the dark brown sugar, unsulfured blackstrap molasses, and oil. Mix until smooth and fully incorporated. Gradually add in the beaten eggs, mixing thoroughly between additions. Then gradually add the dry ingredients to the wet mixture while mixing on low speed to avoid lumps.
4. Finish batter: Slowly pour the boiling water into the batter while mixing gently to combine. Carefully fold in the grated lemon zest to distribute the citrus flavor evenly throughout the batter. Pour the prepared batter evenly into the two loaf pans.
5. Bake and cool: Place the pans in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean. Once baked, allow the loaves to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
6. Storage: Once cooled, wrap the gingerbread loaves tightly in plastic wrap or aluminum foil. They can be frozen for up to 1 week. Before serving, defrost them overnight in the refrigerator for best texture and flavor.

Notes

• Using blackstrap molasses adds a deep, robust flavor characteristic of traditional gingerbread.
• Be sure to line the pans with parchment to prevent the loaf from sticking and to get clean edges.
• Boiling water helps to create a moist and tender crumb in the final loaf.
• Lemon zest adds a refreshing brightness that balances the rich spices and molasses.
• The cake can be stored wrapped tightly at room temperature for up to 3 days if not freezing.
• This recipe yields two loaf cakes, perfect for sharing or gifting.

Keywords: Gingerbread, French Gingerbread, Bouchon Bakery, Molasses Gingerbread, Spiced Loaf Cake