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Gingerbread Loaf Recipe

Gingerbread Loaf Recipe
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5.3 from 24 reviews

This delicious Gingerbread Loaf recipe is a perfect treat for the holiday season. The moist and flavorful gingerbread paired with rich brown butter cream cheese frosting is a delightful combination that will impress your family and friends.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf
  • Category: Desserts
  • Method: Baking
  • Cuisine: Holiday
  • Diet: Vegetarian

Ingredients

For the Gingerbread Loaf

  • 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
  • ½ cup butter (room temperature)
  • 1/3 cup light brown sugar (packed)
  • 2/3 cup molasses
  • 1 cup buttermilk (room temperature)

For the Brown Butter Cream Cheese Frosting

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

Instructions

  1. Loaf Instructions Preheat oven to 350 degrees. Line a one-pound loaf pan with parchment paper. Sift flour, add baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix thoroughly. In a separate bowl, combine egg and vanilla. In a mixing bowl with a paddle attachment, cream butter and brown sugar. Scrape down the bowl and then add molasses. Cream until a smooth consistency and scrape down the bowl. Add eggs and beat on medium speed for one minute. Scrape down bowl. Remove paddle, fold in a third of the dry ingredients by hand, followed by a third of the buttermilk until just combined. Repeat alternating dry ingredients and buttermilk until all ingredients have been incorporated. Do not overmix. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until a toothpick comes out clean. Let loaf cool for 20 minutes. Lift the parchment and the loaf out of the pan and let fully cool on a baking rack. While bread is cooling, prepare brown buttercream cheese frosting.
  2. Frosting Instructions To brown butter, melt the butter in a medium saucepan over medium heat. Stir continuously as butter foams and sizzles around the edges. Continue stirring until butter eventually turns an amber color, toasted milk solids are seen collecting at the bottom, and it has a nutty aroma. The process takes between 5-7 minutes total. Do not step away from the butter as it’s browning, as it can easily burn once it is browned. Transfer butter to a heatproof bowl and put it in the refrigerator. Stir the brown butter once every 20 minutes to speed up the cooling process. Repeat stirring until the butter has resolidified, around 40 – 60 minutes total. Remove from the refrigerator and let it rest on the counter until room temperature. With a paddle attachment, beat the cream cheese on medium until smooth. Add in the brown butter and beat until fully incorporated and smooth, about 1-2 minutes. On the slowest setting of your mixer, add one cup of powdered sugar to the bowl and mix. Slowly add in the additional powdered sugar. When fully combined, beat on medium-high until smooth. Scrape down the bowl. Add in the vanilla and beat on medium-high until incorporated. Add in milk one teaspoon at a time and beat on high until smooth. Frost your gingerbread loaf when cool.

Notes

  • Store in the refrigerator until it is ready to be served. Remove 20 minutes before serving to let it warm to room temperature.
  • Both the loaf and frosting can be frozen for up to three months. Before freezing, portion each slice and wrap in plastic wrap. Store in a freezer bag.

Nutrition

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