Moist and spicy Gingerbread Loaf Cake is whipped up in just a few minutes with simple ingredients. Baked to golden brown perfection and topped with a tangy and sweet cream cheese frosting. Perfect hostess gift for Thanksgiving or Christmas!
This recipe was requested by my dad. My dad rarely requests baked goods so when he does I know I need to go all out and make it the best ever. His reason for this gingerbread loaf request was because he enjoys a slice at Starbucks. I am happy to say he thought my gingerbread loaf had much better flavor and was overall much nicer. This time of year I can't get enough of the gingerbread flavors- whether its cookie or cake form!
Lets' get to the recipe.
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Ingredients
Of course, the star of this recipe is ginger. I personally love a strong ginger flavor- must be the English in me- loads of ginger biscuits growing up. For this recipe, I do use 2 ½ teaspoons of ground ginger- to give you that nice ginger kick. If you are not interested in a strong kick of ginger, by all means, reduce to 1 ½ teaspoons.
Also, I added molasses to this recipe-gingerbread flavor to me always includes a little bit of molasses. I actually HATE the smell of molasses out of the jar- its way to potent for me- but baked in a treat? I am all about the little hint of molasses.
Fresh lemon is also an ingredient I love using- the fresh lemon zest brings everything together so well.
Then you have butter, sugar, eggs, applesauce, flour, some more spices- ground cinnamon, cloves & nutmeg.
Instructions
It's really quite easy, first start off by creaming together your butter and sugar- until it gets very light and fluffy- 3-5 minutes on medium speed- in either your stand mixer or hand-held mixer and a bowl. Then add the egg- mixing to combine.
Next comes the molasses, applesauce, fresh lemon zest. The mixture will look funny and curdled a bit, that is totally fine. Then I add the spices, salt and baking soda.
I add these first so that I can gently fold the flour in- you don't want to over mix the flour into the batter- this can create a tough gingerbread loaf- we don't want tough.
Once the flour streaks have just gone pour the gingerbread batter into a greased 9"X5" loaf pan.
What frosting should go on a gingerbread loaf?
I personally love either a cream cheese or brown butter frosting with gingerbread. I also don't want the frosting to be sickly sweet.
For this gingerbread loaf recipe, I chose a cream cheese frosting - the tang goes beautifully with the gingerbread flavors.
Again I added fresh lemon zest to the frosting- just gives it that something extra. My frosting was on the runnier side- not super runny but not super stiff either. I actually placed my loaf in the fridge for about 10 minutes to help the frosting set.
Then I added chopped up pieces of crystallized ginger.
I love the glisten of the cream cheese frosting and the gorgeous chunks of the crystalized ginger.
How long does this cake last
I stored my cake in the fridge- I tend to store most things in the fridge. Living in Southern California my kitchen is always a bit warm- so I tend to keep things in the fridge to get a longer life out of them. But I didn't have to worry about a long life for this gingerbread. You can totally store it on the counter in an airtight container- the frosting will just be very sticky.
More gingerbread recipes
- Gingerbread Brownies
- Gingerbread Cheesecake
- Gingerbread Guinness Cookies
- Gingerbread Snack Cake
- Gingerbread Bundt Cake
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Gingerbread Loaf Recipe
Moist and spicy Gingerbread Loaf Cake is whipped up in just a few minutes with simple ingredients. Baked to golden brown perfection and topped with a tangy and sweet cream cheese frosting. Perfect hostess gift for Thanksgiving or Christmas!
- Total Time: 55 minutes
- Yield: 8-10 Slices 1x
Ingredients
Gingerbread Loaf
- 4oz (½ Cup/ 1 Stick) Unsalted Butter, at room temp.
- 200 grams (1 Cup) Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1 Large Egg, at room temp.
- 6oz (¾ Cup) Applesauce
- 2oz ( ¼ Cup) Molasses
- Zest of 1 Large Lemon
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Each of Ground Ginger & Cinnamon
- 1 Teaspoon Ground Cloves
- ½ Teaspoon Nutmeg
- 188 grams (1 ½ Cups) All-Purpose Flour
Cream Cheese Frosting
- 8oz Cream Cheese, softened to room temp.
- 1 Teaspoon Pure Vanilla Extract
- 313 grams (2 ½ Cups) Powdered Sugar*
- Zest of 1 Medium Lemon
- Candied Ginger for Decoration
Instructions
Gingerbread Loaf
- Preheat oven to 350F/180C and grease a 9"X 5" loaf pan.
- In a large bowl or bowl of your electric mixer fitted with a paddle attachment add the butter and sugar creaming together until it gets very light and fluffy- 3-5 minutes on medium speed. Then add the egg and beat for another minute to combine.
- Next comes the molasses, applesauce, fresh lemon zest. The mixture will look funny and curdled a bit, that is totally fine. Next mix in the baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Then gently fold the flour in- you don't want to over mix the flour into the batter- this can create a tough gingerbread loaf. Once the flour streaks have just gone pour the gingerbread batter into a prepared loaf pan.
- Bake for 40-45 minutes- or until a toothpick inserted in the middle comes out clean with no wet batter. Invert on to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- In a large bowl or bowl of your electric mixer fitted with a whisk attachment add the cream cheese and whisk on medium speed until smooth, 2-3 minutes.
- Add the vanilla extract, powdered sugar, and fresh lemon zest. If frosting is too thin feel free to add a little more powdered sugar until you reach desired consistency.
- Pour frosting on top of gingerbread loaf- I put the loaf in the fridge for the frosting to set up. Add pieces of candied ginger. The loaf will last 2-3 days, I keep mine refrigerated.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: American
sandsgrandmother says
Concerning the Ground ginger and cinnamon. Is this two teaspoons of each?
Elizabeth says
Yes two teaspoons of each, please let me know if you make this Gingerbread Loaf!
Jeanne says
I have been searching for a holiday gingerbread loaf that is delicious and good for gifting. This is amazing. The cake is moist and not too dense. The frosting, especially with the candied ginger is so good. I've made this several times and it always comes out wonderful!