About two hours before you want to start making your gingerbread loaf, take half a cup of unsalted butter out of the fridge to come down to room temperature.
Preheat the oven to 350 degrees Fahrenheit.
Combine all the dry ingredients into a bowl, mix well and then set aside.
Using a stand mixer with the paddle attachment, cream the butter in the stand mixer on a low speed for about 30 seconds to 1 minute.
Add the sugar and combine still on a low speed for another 30 seconds. Add in the eggs and molasses and beat on low for 1 minute until well combined.
Then alternate adding the dry ingredients and milk in thirds letting it mix well before adding the next third. Mix the batter on a low speed for several minutes until everything is well combined.
Grease a 9x5 loaf pan and pour your mixture in, tapping it a couple of times on the counter to get rid of any bubbles. Then bake for 50-60 minutes. For my oven, 55 minutes seems to be the sweet spot.
Let the loaf cool for at least 20 minutes before removing it from the pan and slicing.