Breads & Doughs

Gemma’s Sticky Gingerbread

4.83 from 17 votes
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.

Hi Bold Bakers!

No, we won’t be building a house out of this gingerbread. My Sticky Gingerbread recipe, also known as a Jamaican gingerbread, isn’t a hard cookie — it’s a delicious loaf of molasses, ginger, and cinnamon! 

Growing up in Ireland, this bread was a staple. We always had a slice with some warm butter with our cup of tea or coffee. The warm spices just beg to be paired with a good cup of tea! 

My Homemade Sticky Gingerbread is so incredibly moist and just a soft, lovely texture; it also has a wonderful sticky top. It’s a nostalgic goodie for a lot, I’m sure! 

What is Jamaican Gingerbread?

Jamaican Gingerbread, which actually is from Jamaica, is a popular loaf that is a favorite in many households. It’s sold pre-made, but those are often disappointing. When it’s made at home, you’re guaranteed to have a sticky and flavorful gingerbread. 

To me, this bread is the perfect amount of sweet and spicy, and it is baked the way you would make something like my Pumpkin Banana Bread

Warm, spiced, Sticky Gingerbread, sliced.

What You Need To Make Sticky Gingerbread

How To Make Sticky Gingerbread

Ready to make two lovely loaves of this delicious bread? Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Gently heat butter, sugar, and molasses in a large pot until melted. Set it aside to cool.
  2. Once that mixture is cooled, beat the eggs together and then whisk them into the molasses mixture.
  3. Sift the flour, spices, and salt over the molasses mixture and whisk until it is just combined.
  4. In the microwave or a pot on the stove, warm the milk. Whisk the baking soda into the milk. It will bubble, which means it is activated.
  5. Whisk the milk into the mixture until well combined. This will be a thin batter, so don’t worry! 
  6. Pour the batter into two greased and parchment paper-lined 9×5″ loaf pans. 
  7. Bake in a preheated 300°F (150°C) oven for 45 minutes.
  8. Cover the pans with aluminum foil and continue baking for another 15 minutes. This is what will give you the sticky, moist gingerbread! 
  9. Take the loaves out of the oven and keep the tin foil on until it is completely cold. 

A close up of my Sticky Gingerbread.

Gemma’s Pro Chef Tips For Making Sticky Jamaican Gingerbread

  • This gingerbread freezes perfectly! So even if you don’t eat two loaves right away, it will store well.
  • Be sure to have your eggs come to room temperature for this recipe as they get added to a warm liquid.
  • Putting tin foil on the top towards the end of baking is key to achieving the sticky top!
  • Molasses and treacle are interchangeable; you can use treacle in this recipe. 
  • Molasses is a key ingredient in gingerbread. Don’t have any? Make your own Molasses Substitute!
  • Brown sugar gives the gingerbread a deep, caramel flavor. You can easily make your own Brown Sugar!

How Do I Store Sticky Gingerbread?

Leftover sticky Jamaican gingerbread can be stored at room temperature for up to 2 days — and, just so you know, the flavor gets even better as it sits! 

Sticky Gingerbread covered in butter.

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gemma's Sticky Gingerbread Recipe

4.83 from 17 votes
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.
Author: Gemma Stafford
Servings: 2 loaves
Prep Time 20 mins
Cook Time 1 hr
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.
Author: Gemma Stafford
Servings: 2 loaves


  • 2 sticks (8oz/225g) butter
  • 1 cup (8oz/225g) light brown sugar
  • ¾ cup (8oz/225g) molasses (Treacle)
  • 2 large eggs room temperature
  • 3 cups (15oz/425g) all-purpose flour
  • 2 teaspoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups (10floz/300ml) whole milk
  • 2 teaspoons baking soda


  • Preheat the oven to 300°F (150°C). Grease and line two 9x5” loaf pans.
  • In a large pot, gently heat the butter, sugar, and molasses until melted. Set aside to cool down.
  • Once cooled, beat the eggs together before whisking into the molasses mix. .
  • Sift the flour, spices, and salt over the molasses mix and whisk in until just combined.
  • Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk. You will see it bubble and activate.
  • Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok. Pour the batter into your prepared pans.
  • Bake at 300°F (150°C) for 45 minutes. Then cover the pans with aluminum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
  • Once the hour is up take them out of the oven, leaving the foil on until they are completed cold to get a moist, sticky top. Enjoy as-is or with butter. Store at room temperature for up to 3 days. P.S the flavor just gets better as it sits.

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Anne Sullivan

Mné Kidwell

51 Comments and Reviews
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16 days ago

Thanks so much Gemma I’ve been looking for a recipe for Jamaican gingerbread for ages! I LOVE it so much…especially with custard!!! Is golden syrup the same as treacle? and interchangeable with Molasses? Thanks! Anne (Ireland)

17 days ago

Omg omg omg! You have made my year! My favourite thing in the world is jamaican gingerbread and I cant get it here and with this lockdown nobody can come over with some 🙂 you are the best Gemma 🤗 your hard work is appreciated

Gail Cushing
Gail Cushing
15 hours ago

Can you tell me the baking times and process to use if using muffin tin?

Jeni Hartley
Jeni Hartley
1 day ago

You should say it is black treacle as opposed to treacle/ golden syrup. My mum always added crystallized ginger as well.

5 days ago

How much is a stick of butter?

Debbie Fletcher
Debbie Fletcher
11 days ago

I made the sticky gingerbead loaf. It’s delicious! I’ll make it many more times.

Noel ( Wexford)
Noel ( Wexford)
12 days ago

Will definitely have try this one Gemma. Noel ( wexford)

13 days ago

I’ve never had real gingerbread before-WOW! This is so good. It bakes beautifully, you really can taste the molasses. Sugar and spices are perfectly balanced. I sprinkled powdered sugar on top of mine. So pretty! One loaf is in the freezer…and we’ve just about finished the other one. Thank you Gemma! (I also have 3 recipes of your pie crust in the freezer!!)

Mné Kidwell
13 days ago

Love this bread, especially when its frozen and you add butter to it. I know kind of weird but that’s how I like it.

14 days ago

Gemma this looks delicious and I am going to try it tomorrow. Do you think I can use sprouted flour? I heard it is more nutritious.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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