Gingerbread Loaf Recipe

Introduction

This gingerbread loaf is a cozy and spiced treat perfect for chilly days and holiday gatherings. Moist and fragrant, it’s topped with a luscious brown buttercream cheese frosting that adds a rich, nutty finish.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 egg (room temperature)
• 1 ½ teaspoons vanilla extract
• ½ cup butter (room temperature)
• 1/3 cup light brown sugar (packed)
• 2/3 cup molasses
• 1 cup buttermilk (room temperature)
• ¼ cup brown butter (for frosting)
• ½ cup cream cheese (softened to room temperature, for frosting)
• 2 ½ cups powdered sugar (sifted, for frosting)
• 1 teaspoon vanilla extract (for frosting)
• ¼ teaspoon salt (for frosting)
• 2 teaspoons milk (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a one-pound loaf pan with parchment paper for easy removal.
2. Step 2: Sift together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a bowl. Mix thoroughly to combine.
3. Step 3: In a separate small bowl, whisk the egg with 1 ½ teaspoons vanilla extract until blended.
4. Step 4: In a mixing bowl fitted with a paddle attachment, cream the room temperature butter and brown sugar until smooth. Scrape down the bowl, then add the molasses and cream again until fully combined.
5. Step 5: Add the beaten egg mixture to the butter mixture and beat on medium speed for about one minute. Scrape down the bowl to incorporate all ingredients.
6. Step 6: Remove the paddle attachment. Fold in one-third of the dry ingredients by hand, followed by one-third of the buttermilk, mixing gently until just combined. Repeat this alternating process with the remaining dry ingredients and buttermilk. Be careful not to overmix.
7. Step 7: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the loaf to cool in the pan for 20 minutes. Then, lift it out using the parchment paper and let it cool completely on a wire rack.
9. Step 9: While the loaf cools, prepare the brown buttercream cheese frosting. Melt ¼ cup butter in a medium saucepan over medium heat, stirring continuously until it turns amber and develops a nutty aroma (about 5 to 7 minutes). Remove from heat and transfer to a heatproof bowl. Chill in the refrigerator, stirring every 20 minutes until solid, about 40-60 minutes. Let it come to room temperature before using.
10. Step 10: Beat the softened cream cheese on medium speed until smooth. Add the cooled brown butter and beat until fully incorporated and creamy.
11. Step 11: On the slowest mixer speed, add 1 cup of powdered sugar to the bowl and mix gently. Gradually add the remaining powdered sugar, mixing until fully combined. Increase speed to medium-high and beat until smooth. Scrape down the bowl as needed.
12. Step 12: Add 1 teaspoon vanilla extract and ¼ teaspoon salt, then beat on medium-high until incorporated. Slowly add milk, one teaspoon at a time, beating on high until frosting is smooth and spreadable.
13. Step 13: Spread the frosting evenly over the cooled gingerbread loaf. Slice and serve.

Tips & Variations

• For extra moisture, swap half the buttermilk with pumpkin purée for a seasonal twist.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• Use freshly ground spices for more vibrant flavor.
• Store leftover frosting separately and bring it to room temperature before reapplying.

Storage

Store the gingerbread loaf in an airtight container in the refrigerator for up to 5 days. If frosted, keep refrigerated and allow the loaf to come to room temperature before serving for the best texture. You can also freeze the unfrosted loaf wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. Baking time may vary slightly.

Is it okay to use regular butter instead of brown butter in the frosting?

While brown butter adds a rich, nutty depth to the frosting, you can use regular softened butter if short on time. The frosting will still be delicious, just with a milder flavor.

Gingerbread Loaf Recipe

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★★★★★

4.4 from 141 reviews

This delightful Gingerbread Loaf combines warm spices like ginger, cinnamon, and cloves with rich molasses to create a moist, flavorful dessert perfect for the holiday season. Topped with a luscious brown butter cream cheese frosting, this loaf balances spice and sweetness beautifully for a comforting treat that pairs wonderfully with a hot cup of tea or coffee.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (serves 8-10) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Wet Ingredients

• 1 egg (room temperature)
• 1 ½ teaspoons vanilla extract (divided)
• ½ cup butter (room temperature)
• 1/3 cup light brown sugar (packed)
• 2/3 cup molasses
• 1 cup buttermilk (room temperature)
• ¼ cup brown butter (for frosting)

Frosting Ingredients

• ½ cup cream cheese (softened to room temperature)
• 2 ½ cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 teaspoons milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a one-pound loaf pan with parchment paper to prevent sticking and allow for easy removal.
2. Mix Dry Ingredients: Sift together the all-purpose flour, baking soda, kosher salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves in a large bowl. Stir until evenly combined.
3. Combine Egg and Vanilla: In a separate small bowl, beat the egg lightly with 1 ½ teaspoons of vanilla extract.
4. Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, cream the room temperature butter and light brown sugar together until light and fluffy. Scrape down the sides of the bowl.
5. Add Molasses: Add molasses to the creamed mixture and continue to mix until smooth. Scrape down the bowl again.
6. Add Egg Mixture: Beat in the egg and vanilla mixture on medium speed for about one minute, ensuring it is fully incorporated. Scrape down the bowl.
7. Incorporate Dry Ingredients and Buttermilk: Remove the paddle attachment, fold in one-third of the dry ingredients by hand, followed by one-third of the buttermilk, just until combined. Repeat this alternating process two more times with the remaining dry ingredients and buttermilk, taking care not to overmix to maintain a tender loaf.
8. Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Loaf: Allow the loaf to cool in the pan for 20 minutes. Then, use the parchment paper to lift the loaf out of the pan and transfer it to a cooling rack to cool completely.
10. Brown Butter Preparation: For the frosting, melt butter in a medium saucepan over medium heat, stirring continuously. Allow the butter to foam and sizzle until it reaches a deep amber color with toasted milk solids at the bottom and emits a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning.
11. Cool Brown Butter: Transfer the browned butter to a heatproof bowl and place it in the refrigerator. Stir every 20 minutes to help it solidify evenly, which should take about 40-60 minutes. Remove from fridge and let it come to room temperature.
12. Make the Frosting: Using a paddle attachment, beat softened cream cheese on medium speed until smooth. Add the cooled brown butter and beat until well combined and creamy, about 1-2 minutes.
13. Add Powdered Sugar: On the lowest mixer setting, gradually add one cup of powdered sugar, then slowly add the remaining sugar. When all is combined, beat on medium-high until frosting is smooth and fluffy. Scrape down the bowl.
14. Finish Frosting: Mix in the vanilla extract and continue to beat on medium-high until fully incorporated. Add milk in one teaspoon increments, beating on high after each addition, until the frosting reaches a smooth, spreadable consistency.
15. Frost the Loaf: Once the gingerbread loaf has completely cooled, spread the brown butter cream cheese frosting evenly over the top. Slice and serve.

Notes

• Make sure all wet ingredients like egg, buttermilk, and butter are at room temperature to ensure smooth mixing.
• Do not overmix the batter once adding dry ingredients and buttermilk to avoid a dense texture.
• Keep a close eye when browning butter to prevent burning; it can go from brown to burnt quickly.
• The frosting can be made ahead and refrigerated, but bring it back to room temperature and rewhip before spreading.
• This loaf is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated.

Keywords: gingerbread loaf, molasses bread, holiday dessert, cream cheese frosting, brown butter frosting, spiced loaf