Gingerbread Loaf with Cream Cheese Frosting
This gingerbread loaf is moist, flavorful, and topped with a luscious cream cheese frosting that takes it to the next level. Whether you’re looking for a treat to share with loved ones or a festive dessert to enjoy with your favorite hot drink, this recipe is sure to delight.
Why you’ll love this recipe:
- Perfectly spiced – A blend of ginger, cinnamon, nutmeg, and cloves gives this loaf a rich, traditional gingerbread flavor.
- Rich and moist – Thanks to molasses and butter, this loaf is perfectly rich, dense, and moist, just like my Sticky Toffee Pudding.
- Festive frosting – The tangy cream cheese frosting complements the spices and the bold molasses flavor beautifully, adding just the right amount of creamy sweetness like in my Pumpkin Bars.
If you love gingerbread, you must try my Moist Gingerbread Muffins and Old-Fashioned Gingerbread Cake. You will also like these Chewy Ginger Molasses Cookies for the same flavor profile.
Ingredients you’ll need and why:
- All-purpose flour: Provides structure to the loaf, creating a sturdy yet tender crumb. It’s the base that holds everything together.
- Baking soda: Acts as a leavening agent, reacting with the acidic molasses to create a light, airy texture.
- Salt: Enhances the flavors of the spices and sweetness, balancing the overall taste.
- Spices (ginger, cinnamon, nutmeg & cloves): Deliver the signature warm and aromatic flavor of gingerbread, with each spice contributing a unique note like in my Ginger Snap Cookies.
- Egg: Binds the ingredients together while adding moisture and richness to the loaf.
- Unsalted butter: Adds moisture, richness, and a tender texture to the loaf; in the frosting, it contributes creaminess and enhances the flavor.
- Brown sugar: Adds sweetness and depth with its molasses content, complementing the spices and keeping the loaf moist.
- Molasses: Provides the deep, rich flavor characteristic of gingerbread, while also contributing moisture to the loaf for a soft, tender crumb.
- Hot water: Activates the baking soda and helps dissolve the molasses for a smooth batter, ensuring even mixing.
- Cream cheese: Forms the tangy, rich base for the frosting, balancing the sweetness and complementing the spiced loaf.
- Powdered sugar: Sweetens and thickens the frosting, giving it a smooth, fluffy texture perfect for spreading.
How to make gingerbread loaf with cream cheese frosting:
(The full written and printable recipe is further below.)
Step #1) Cream the butter and brown sugar. Mix in the egg and molasses.
Step #2) Sift in flour, baking soda, salt, and spices. Stir until just combined.
Step #3) With the mixer on low speed, slowly pour in the lukewarm water. Mix until smooth and combined.
Step #4) Pour the batter into a greased 9×5″ loaf pan. Bake at 350F for 50-55 minutes. Let cool completely before frosting.
Step #5) Beat the cream cheese and butter until combined. Mix in the powdered sugar, one cup at a time, and continue mixing until smooth.
Step #6) Cover and chill in the fridge for one hour to firm up the frosting, then spread on top of cooled gingerbread loaf.
Storing & freezing instructions:
Store the gingerbread loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. If frosted, refrigerate immediately and allow slices to come to room temperature before serving for the best flavor and texture.
To freeze, wrap the unfrosted loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then frost and serve. For individual portions, slice the loaf before freezing and separate slices with parchment paper for easy access.
Recipe FAQs:
This often happens if the batter is overmixed, causing too much air to be incorporated, or if the loaf is underbaked. Ensure that you mix just until combined and test for doneness with a toothpick before removing it from the oven.
Absolutely! If cream cheese frosting isn’t your preference, a buttercream frosting or a dollop of whipped cream are great alternatives.
Yes, this loaf can be made a day or two in advance. Store it in an airtight container at room temperature or in the fridge if frosted. Wait to frost the loaf until just before serving for the freshest presentation.
If you’ve tried this Gingerbread Loaf Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gingerbread Loaf
Ingredients
Gingerbread Loaf
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (114g) unsalted butter, room temperature
- 1/3 cup (75g) brown sugar, packed
- 1 large egg
- 2/3 cup (160ml) molasses
- 1 cup (240ml) water, lukewarm
Cream Cheese Frosting
- ¼ cup (57g) unsalted butter, room temperature
- ½ cup (4oz) cream cheese, room temperature
- 2 cups (240g) powdered sugar
Instructions
For the loaf:
- Preheat oven to 350F and grease a 9×5" loaf pan.
- In a large mixing bowl, cream the butter and brown sugar. Mix in the egg and then slowly mix in the molasses.
- Sift in flour, baking soda, salt, and spices. Mix on low speed until just combined.
- With the mixer on low speed, slowly pour in the lukewarm water. Mix until smooth and combined. Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
For the frosting:
- Beat the cream cheese and butter until combined. Mix in the powdered sugar, one cup at a time, and continue mixing until smooth.
- Cover and chill in the fridge for one hour to firm up the frosting, then spread on top of cooled gingerbread loaf.
Notes
Recipe adapted from My Organized Chaos
