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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/gingerbread-loaf-recipe/