Gingerbread Loaf

This gingerbread loaf is moist, flavorful, and topped with a luscious cream cheese frosting that takes it to the next level.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 374

Preheat oven to 350F and grease a 9x5" loaf pan.
In a large mixing bowl, cream the butter and brown sugar. Mix in the egg and then slowly mix in the molasses.
½ cup (114g) unsalted butter, 1/3 cup (75g) brown sugar, 1 large egg, 2/3 cup (160ml) molasses
Sift in flour, baking soda, salt, and spices. Mix on low speed until just combined.
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
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.
1 cup (240ml) water
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Beat the cream cheese and butter until combined. Mix in the powdered sugar, one cup at a time, and continue mixing until smooth.
¼ cup (57g) unsalted butter, ½ cup (4oz) cream cheese, 2 cups (240g) powdered sugar
Cover and chill in the fridge for 30-60 minutes to firm up the frosting (if needed), then spread on top of cooled gingerbread loaf.

Leftovers can be covered and stored in the fridge for up to 5 days.