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Breads & Doughs

Gemma’s Sticky Gingerbread

4.74 from 30 votes
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.

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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

4.74 from 30 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

Ingredients

  • 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

Instructions

  • 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
Anne Sullivan
1 year 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)

Mila
Mila
1 year 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

Donna
Donna
1 year ago

Thank you Gemma for this awesome recipe.
I have to veganize my old favorites now due to health issues. I was thrilled to see this old favorite in the email today.
For those looking for an easy and fast egg substitute, I sometimes use the JUST Egg product with great success.
Remember to let it come to room temperature before adding it to this recipe.

Jes
Jes
8 months ago

Hello Gemma,
Question:
Would the same bake time, amount of batter, and baking technique apply to a Nordic Bundt Cake pan? Thank you so much. Happy New Year!

Marcia D
Marcia D
9 months ago

I want to make this with minimal contact for a family holiday. Could I bake this in large muffin tins?

Marcia D
Marcia D
9 months ago

I love this. I topped my slices with marshmallow whip kicked up with fiori di Sicilia

Rhonda Schell
Rhonda Schell
9 months ago

Gemma, this sticky gingerbread looks delicious! Two questions for you. Is whole milk required for this bake, or could I use low-fat milk? Also, could I drizzle the top with any sort of glaze to make it more festive-looking for gift-giving? Thank you!

Mags
Mags
10 months ago

Hi Gemma, is all purpose flour self raising or plain flour?

Shirley
Shirley
11 months ago

Hi Gemma, this looks delicious and I’m looking forward to making it. Could you tell me, are you covering the cake tightly with tinfoil or just laying it on top loosely? Many thanks. Shirley

Indy
Indy
1 year ago

Hi Gemma , whats the difference between molasses and treacle pls?Which one should I use for in the Sticky ginger bread recipe.Thanks

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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