It’s never too early (or late!) to get in the mood for Christmas. So, if you’re feeling festive, give this gingerbread loaf with cream cheese frosting a try.
The loaf is delicious, and the velvety cream cheese frosting is divine. It adds a tangy sweetness that complements the rich molasses and spices beautifully.
Every mouthful of this thing is moist, flavorful, and perfectly spiced with ginger, cinnamon, and nutmeg.
It looks good, smells better, and tastes the very best.
Why You’ll Love This Gingerbread Loaf with Cream Cheese Frosting
Warm Spices: This loaf features the perfect blend of ginger, cinnamon, and nutmeg. Together, they create a comforting and aromatic spice profile that warms the soul.
Perfect Tender Texture: Between the moist, melt-in-your-mouth gingerbread and the smooth, creamy frosting, this really couldn’t get any better!
Festive Treat: No winter holiday party is complete without gingerbread. This is ideal for parties and gift-giving.
Ingredients
- All-Purpose Flour: Provides the structure for the loaf, creating a soft and tender crumb.
- Baking Soda: Helps the loaf rise, giving it a light and airy texture.
- Ground Ginger, Cinnamon, Nutmeg, Salt: The ginger and spices bring warmth and spice, while the salt balances the sweetness.
- Unsulphured Molasses: Adds rich, deep flavor and keeps the loaf moist with a signature gingerbread taste.
- Hot Water: Activates the molasses, helping to incorporate it smoothly into the batter.
- Unsalted Butter: Adds moisture and richness to the loaf, creating a tender texture.
- Granulated & Brown Sugar: Sweetens the batter and helps create a golden-brown crust.
- Eggs: Provide structure and moisture, giving the loaf stability.
- Sour Cream: Adds tang and richness, ensuring a moist and tender crumb.
- Vanilla Extract: Infuses the loaf with a subtle sweetness and aroma.
- Cream Cheese Frosting: For the perfect sweet and tangy finish! It’s a simple blend of cream cheese, butter, vanilla, and powdered sugar.
- Chopped Walnuts (or Candied Ginger): Adds a nice layer of crunch.
How to Make Gingerbread Loaf with Cream Cheese Frosting
This gingerbread loaf is sure to become a new favorite for your holiday gatherings or cozy afternoons with a cup of tea.
The combination of tender gingerbread and luscious cream cheese frosting is simply irresistible.
Plus, the optional garnish of chopped nuts adds a delightful crunch and extra burst of flavor.
And yet, for a homemade baking recipe, the steps are surprisingly straightforward.
1. PREP: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. MIX: Whisk the flour, baking soda, spices, and salt in a medium bowl. Combine the molasses and hot water in a separate bowl. Set aside.
3. BLEND: Beat the butter and sugars until light and fluffy. Blend in the eggs, sour cream, and vanilla on low until smooth.
4. COMBINE: Alternate adding the dry ingredients and molasses mixture, starting and ending with the flour. Gently mix by hand until just combined.
5. BAKE: Pour the batter into the loaf pan and bake for 50-60 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.
6. FROSTING: Beat the cream cheese and butter until smooth. Blend in the vanilla, salt, and powdered sugar until spreadable.
7. FINISH: Once the loaf is cooled, spread the frosting on top and garnish with chopped walnuts, if desired.
Tips For the Best Gingerbread Loaf with Cream Cheese Frosting
I’ve made plenty of gingerbread recipes over the years. And this one is on the easier side of the scale.
Still, these tips will help ensure it’s even simpler.
- Use quality ingredients. This is especially important for the molasses and the spices. They’re the key to the flavor, so get a brand you know and love.
- Adjust as needed. Add more or less of the spices to suit your taste. Adjust the amount of powdered sugar in the frosting for thickness and sweetness.
- Don’t overmix or overbake. Use a mixer for the butter and sugars, then swap to a spatula to stir in the flour. Only mix until you no longer see streaks of flour.
- Transporting the loaf? Use toothpicks to keep the plastic wrap from pressing against the top. This will keep the frosting from smearing.
- To vary the flavor. Feel free to add orange zest to the batter or a bit of OJ or maple syrup to the frosting. You can also try 1/2 cup chocolate chips in the batter.
- Garnish ideas. Candied ginger and chopped walnuts are my top choices. Other options include dried cranberries, whipped cream, and candied nuts. You could also skip the frosting and just use a light dusting of powdered sugar.
How to Store
This cake actually tastes better the day after it’s baked once the flavors have had time to meld.
It’s also best served at room temperature. So, if you store any leftovers, set them out to warm to room temperature before serving.
To Store: If your loaf pan has a lid, use it. If not, wrap the cake (pan and all) tightly in plastic wrap. Store the frosted cake in the fridge for 5-6 days. Unfrosted leftovers can be kept at room temp for 4-5 days.
To Freeze: Freeze the cooled, unfrosted loaf double-wrapped in plastic and a layer of foil for 2-3 months. Thaw until soft, then add fresh frosting.
More Gingerbread Recipes to Try
Gingerbread Bars with Cream Cheese Frosting
Gingerbread Pancakes
Gingerbread Muffins
Gingerbread Loaf with Cream Cheese Frosting
8
servings15
minutes1
hour527
kcalThis gingerbread loaf with cream cheese frosting is moist, flavorful, and perfectly spiced. Add a thick layer of luscious frosting, and it’s hard to beat.
Ingredients
- For the Gingerbread Loaf
2 cups (240g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsulphured molasses
1/2 cup hot water
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
- For the Cream Cheese Frosting
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
pinch salt
2 cups powdered sugar
chopped walnuts or candied ginger, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Make the Loaf: In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, nutmeg, and salt until well mixed. Mix the molasses and hot water in a separate bowl or measuring glass until smooth. Set both aside.
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Turn the mixer to low and blend in the eggs, sour cream, and vanilla until smooth.
- Alternate adding the dry ingredients and hot molasses, starting and ending with the flour. Mix gently by hand until just combined.
- Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Blend in the vanilla and salt, then slowly incorporate the powdered sugar until the frosting is smooth and spreadable.
- When the gingerbread loaf is fully cooled, spread the frosting evenly over the top and garnish with chopped walnuts, if desired. Enjoy!
Notes
- Add more or less of the spices to suit your taste. Adjust the amount of powdered sugar in the frosting for thickness and sweetness.
- Use a mixer for the butter and sugars, then swap to a spatula to stir in the flour. Only mix until you no longer see streaks of flour.
- Depending on the temp of the cream cheese and butter, you might need more or less powdered sugar in the frosting. Adjust slowly as needed.
