I've always made gingerbread in a 9 x 9 inch glass baking dish. It comes out more like a cake not a bread. Bake for 1 hour.

I have seen Gingerbread Bread more this year than ever before. I am going to link one below. There are a few out there. It probably is the liquid to dry ingredients ratio. I am not a recipe developer . One of them could tell you. Google Gingerbread Bread and you will see several results. Good Luck ! I would toss this recipe though :)

Here is a link that might be useful: Gingerbread Bread

I think Becky has the answer. Bake it in flat pans.

The recipe below is from Cook's Illustrated. Note that they comment that many gingerbreads collapse under their own weight. I haven't tried this, but most of their recipes are foolproof.

Good luck,
Cheryl

Classic Gingerbread Cake
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.
Makes one 8-inch square cake, serving 8 to 10
This cake packs potent yet well-balanced, fragrant, spicy heat. If you are particularly sensitive to spice, you can decrease the amount of dried ginger to 1 tablespoon. Guinness is the test kitchen's favorite brand of stout. Avoid opening the oven door until the minimum baking time has elapsed. If your cake pan has thin walls, you might want to wrap it with premade cake strips or make your own from cheesecloth and foil. This extra insulation will help ensure that the edges of the cake don't overbake. Serve the gingerbread plain or with lightly sweetened whipped cream. Leftovers can be wrapped in plastic wrap and stored at room temperature for 2 days.

Ingredients

3/4 cup stout (see note)
1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup (5 1/4 ounces) packed light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
2 tablespoons ground ginger (see note)
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh ginger

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8-inch square baking pan.
2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.
3. Transfer stout mixture to large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
4. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature.
Technique
Not So Gingerly with Gingerbread
Most cake batters require a gentle touch to avoid developing glutens in the flour and, thus, a tough crumb. But vigorous stirring actually gave our super-wet gingerbread batter the structure necessary to keep the center from collapsing.

Looks to me like the OP wants a bread not a cake so putting it in a pan won't solve the issue and if it's imploding in a breadpan wouldn't it also too in a 9x9?

I personally would prefer the loaf too. I'm no expert on it but looking at it the first suspicion is too high a heat. The outside appears to be cooking faster, rising before the middle is cooked enough to support it. Moreso on the small loaf. The small one looks nearly burned outer and probably undercooked inside?

I'd definitely turn down the oven. Others might have better ideas and explanation. Grainlady usually can explain all the science in it too.

I found a recipe at Cooking.com if that's of interest. Looks good anyway.

Good luck!

Here's a recipe for a Mini Ginger Loaf that looks quite appealing too.
This one looks more cake like than quickbread like.

Here is a link that might be useful: Well, more options here too...

if it's imploding in a breadpan wouldn't it also too in a 9x9?

No. Some batters have a structure than can support the rise in a pan where baking takes longer, and some do not. Some cakes must be baked in tube pans, for example.

I believe the answer lies in the last line of the recipe Cheryl posted. From a reliable source (wink, wink!):

...the answer is you have to beat the daylights out of gingerbread to develop the gluten....contrary to other quick breads....which depend on baking powder for the rise.....