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Gingerbread Loaf

Irresistibly Moist Gingerbread Loaf with Creamy Frosting

This Gingerbread Loaf, featuring moist textures and rich brown butter frosting, is a festive delight perfect for sharing.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend if needed.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Kosher Salt Can substitute with table salt but use less.
  • 1 tablespoon Ground Ginger Fresh ginger can be used for a bolder flavor.
  • 1 teaspoon Ground Cinnamon No direct substitute recommended.
  • 1/4 teaspoon Ground Nutmeg Can omit if unavailable.
  • 1/4 teaspoon Ground Cloves Use sparingly, as it's potent.
  • 1 large Egg Flax seed meal can be used for a plant-based alternative.
  • 1 teaspoon Vanilla Extract Homemade vanilla is fantastic.
  • 1/2 cup Butter Keep it at room temperature for creaming.
  • 1 cup Light Brown Sugar Granulated sugar can be swapped but may yield a drier loaf.
  • 1/2 cup Molasses Unsulfured molasses is preferred.
  • 1 cup Buttermilk Can substitute with milk and vinegar (1 cup milk + 1 tbsp vinegar).
For Brown Butter Cream Cheese Frosting
  • 1/2 cup Brown Butter Use unsalted butter.
  • 8 ounces Cream Cheese Use full-fat block cheese.
  • 2 cups Powdered Sugar Coconut powdered sugar can be a lighter alternative.
  • 1 teaspoon Vanilla Extract Fresh vanilla bean seeds add a luxurious touch.
  • 1/4 teaspoon Salt Reduce quantity if using table salt.
  • 1-2 tablespoons Milk Use any dairy-free milk alternative if desired.

Equipment

  • Loaf pan
  • mixing bowls
  • Hand mixer
  • Sifting Tool
  • Spatula
  • wire rack

Method
 

Gingerbread Loaf Instructions
  1. Preheat your oven to 350°F (175°C) and line a 1-pound loaf pan with parchment paper.
  2. Sift together all-purpose flour, baking soda, kosher salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
  3. Cream softened butter and light brown sugar together until light and fluffy, about 3-5 minutes.
  4. Mix in molasses, then beat in the egg and vanilla extract until well combined.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, without overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, melt butter and allow it to brown before mixing with cream cheese, powdered sugar, vanilla extract, and salt until creamy.
  10. Frost the cooled gingerbread loaf generously and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure room temperature for eggs, butter, and buttermilk for better mixing. Test loaf with a toothpick for doneness, and allow cooling for the right texture.

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