Gingerbread Loaf Cake
Rich with molasses and warm spices, this gingerbread loaf cake is ultra-moist and topped with a thick cream cheese frosting. A festive, bakery-style treat perfect for cozy winter mornings or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Gingerbread Loaf:
1 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1/3 cup molasses
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 3/4 cups all-purpose flour
For the Cream Cheese Frosting:
8 oz cream cheese, room temperature
2 cups confectioner’s sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment.
Cream butter and sugar in a stand mixer for 4–5 minutes until fluffy.
Add eggs one at a time, beating well after each. Mix in the molasses.
Add salt, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, and baking soda. Mix briefly.
Add flour and mix just until combined. Fold final mixture with a spatula to prevent overmixing.
Pour into loaf pan, smooth the top, and bake for 60–65 minutes. Tent with foil if it browns too quickly.
Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
For the frosting: Blend cream cheese, confectioner’s sugar, and vanilla in a food processor until smooth.
Once loaf is fully cooled, frost generously, letting the frosting drip slightly over the edges if desired.
Notes
This loaf tastes even better the next day—plan ahead if you can.
Keep the frosted loaf refrigerated; store unfrosted at room temp.
Always use room-temperature ingredients for smooth mixing.
The unfrosted loaf freezes well for up to 2 months; thaw and frost before serving.
Find it online: http://elladishes.com/gingerbread-loaf-cake/
