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Gingerbread Loaf

A delightful and moist gingerbread loaf topped with rich cream cheese frosting, perfect for the holidays or any cozy occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the loaf
  • 2 cups all-purpose flour Look for a high-quality brand like King Arthur or Gold Medal.
  • 1 teaspoon baking powder This will help your loaf rise beautifully.
  • 1 teaspoon baking soda Essential for achieving that fluffy texture.
  • 1 teaspoon ground ginger Freshly ground is best for intense flavor.
  • 1 teaspoon ground cinnamon Try using Ceylon cinnamon for a sweeter flavor.
  • 1/2 teaspoon ground cloves A little pungent, yet necessary for that signature gingerbread spice.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/2 cup unsalted butter, softened Use high-quality butter like Kerrygold for richness.
  • 1 cup brown sugar Light or dark both work; dark will add deeper flavors.
  • 1/2 cup molasses Go for unsulfured molasses for a smoother taste.
  • 2 large eggs Preferably organic or free-range.
  • 1/2 cup buttermilk You can also substitute with yogurt mixed with a splash of milk.
  • 1 teaspoon vanilla extract Always choose pure vanilla for the best flavor.
For the frosting
  • 1/2 cup unsalted butter, browned Browning it adds a nutty richness.
  • 8 ounces cream cheese Use full-fat for creaminess.
  • 2 cups powdered sugar Sifted to avoid lumps.
  • 1 teaspoon vanilla extract Again, go for the best quality!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan (a 9×5 inch works best) with butter or cooking spray to prevent sticking.
  2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
  3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy—about 3-4 minutes.
  4. Add molasses and eggs to the creamed mixture, mixing until thoroughly combined—this should take about a minute.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
  6. Stir in the vanilla extract until just combined.
  7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Frosting
  1. Once the loaf has cooled completely, beat the browned butter and cream cheese until smooth.
  2. Gradually add the sifted powdered sugar and stir in the vanilla extract until fully incorporated.
  3. Frost the top generously with your cream cheese mixture.

Notes

If you want to store your Gingerbread Loaf, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. It also freezes well for up to a month.