Gingerbread Loaf

1. Preheat oven to 350F/180C and grease a 9"X 5" loaf pan.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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.