Gingerbread Loaf

Ultra moist, perfectly spiced holiday Gingerbread Loaf with rich cream cheese frosting! 

Gingerbread Loaf with Cream Cheese Frosting | Creme de la Crumb

Soooo I’ve been a little MIA this week – whoops! Thanksgiving festivities and baby blessing preparation madness took over about one hundred and three percent of my brain the past few days. Plus: turkey coma. Am I right??

Gingerbread Loaf with Cream Cheese Frosting | Creme de la Crumb
Just like that Thanksgiving came and went and now it’s Christmastown. I luuuuuv me some Christmas everything. Now that turkey day is over, I’m on board with the lights and the tunes and the SMELLS of Christmas. I basically want my house to smell of cinnamon and gingerbread from now until January one.

And if it lingers a little while longer, I wouldn’t be upset about that.

Gingerbread Loaf with Cream Cheese Frosting | Creme de la Crumb
Gingerbread Loaf with Cream Cheese Frosting | Creme de la Crumb

And speaking of gingerbread – THIS gingerbread! ^^^^^^^^ Holy smokes you guys. THE BEST. It is insanely moist and flavorful, but not overwhelmingly gingery. And top it all off with an ultra rich cream cheese frosting?? You had me at gingerbread.

Gingerbread Loaf with Cream Cheese Frosting | Creme de la Crumb
4.1 from 8 reviews
Gingerbread Loaf
 
Prep time
Cook time
Total time
 
Ultra moist, perfectly spiced holiday gingerbread loaf with rich cream cheese frosting!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 ½ cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 ¼ teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 cup unsweetened applesauce
frosting
  • 3 tablespoons butter
  • 3 cups powdered sugar
  • 2 ounces cream cheese
  • ½ teaspoon vanilla
  • 4-6 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees. Line a 9x5 inch bread pan with nonstick foil and spray with nonstick spray.
  2. In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce.
  3. Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
  4. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can't wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!). Store in airtight container.

Recipe adapted from here.

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Comments

Totally craving this now 🙂 The thick layer of frosting looks amazing!

Dani | http://www.styledvariety.com

Yesssss! This looks amazing. I’ve never seen a loaf like this before so thanks for bringing it to my attention. I can’t believe there aren’t eggs in it. Perfect for those times I feel like baking, but we’re out of eggs and I’m too lazy to go to the store. Can’t wait to try it!

I love gingerbread, thanks for sharing. Can you please get Print-Friendly. I really don’t need the picture of the recipe. Or the comments. Thanks for listening.

Happy Holidays.
Judith

    You can copy and paste just the recipe on a word document. Save it to your desktop.

This recipe looks delicious and I’m planning on making it for dessert tonight. But it doesn’t have eggs in it? Thanks!

    Nope no eggs!

This bread is awesome!!! It is perfect and delicious!

No Molasses?

    Nope, no molasses – i bet that would be an awesome addition to this recipe though!

Ahhh… Question. What make it that dark color? There is not enough cinnamon or cloves to cause it to be that dark. Something missing? Molasses?

    Hi Donna, nope, no molasses in this recipe – but I bet that would be a great addition!

    I have to come to tiffany’s defense and state my experience. The first time I made this loaf, the color was dark. The second and several times after that, the loaves were light (still tasted amazing). I made this 2 days ago and the loaf was dark again. I took note and here are the only things I can think affect the loaf… I greased a white loaf pan and did *not* use a foil lining. It was a rainy, chilly day. I covered the loaf with foil about 40 mins into the baking time because I thought the edges were getting burned (they weren’t). The center ended up becoming the same color as the edges. This loaf was the best one yet. Unbelievably moist all the way through. Only problem with not using foil was a small spot in the bottom’s center stuck to the pan. Anyway, don’t beat her up. The color can change, but the taste REMAINS the same!

So doing a little tweaking first time around. Using pumpkin spice because that has ALL the spices in it that are in the recipe..just threw in an extra teaspoon of cinnamon. Had no unsweetened applesauce so using 1/2c oil. Batter tasted good….in oven now. Fingers crossed!!!!

I made this loaf today and it is absolutely amazing. So moist and soft, literally tastes like gingerbread dough in cake form. Very easy to make as well. I made a vegan version by using vegan butter and tweaking the frosting a little bit as well (used tofu based cream “cheese” for example), and it is incredible! Thank you so much for sharing this one!!

    yay!! So glad you loved this as much as I do Emily!! 🙂

The most moist and perfect gingerbread EVER. I love the taste of gingerbread, but it always seems dry. I will never make another gingerbread recipe again! Thanks.

What gives the bread the dark color?

    I would assume the spices give it the dark color 🙂

This is yummy, but the pictures show a VERY dark bread, and like the other comments, mine was the color of cinnamon, and not as dark as you showed. Yummy though.

I don’t generally comment, but have to because this was the simplest recipe and it was SO good and full of nice warm flavours! It is one of the few recipes I’ve found off Pinterest that ACTUALLY turned out great. I made it a bit healthier by replacing all of the butter with the same amount of applesauce and made half the flour whole wheat. It was pretty dense, so some may not like that, but we really enjoyed it. So I did 1 1/2 cups applesauce and 3/4 cup white flour and 3/4 cup whole wheat.

I’m an experienced baker with a food blog and I still have no clue how you got your gingerbread so dark? The spices alone won’t make it that dark. I added 2 tablespoons of molasses and it still didn’t come close to that color. Are you sure you didn’t omit something like cocoa from the recipe? Just doesn’t make sense.

    The first time I made this loaf, the color was dark. The second and several times after that, the loaves were light (still tasted amazing). I made this 2 days ago and the loaf was dark again. I took note and here are the only things I can think affect the loaf… I greased a white loaf pan and did *not* use a foil lining. It was a rainy, chilly day. I covered the loaf with foil about 40 mins into the baking time because I thought the edges were getting burned (they weren’t). The center ended up becoming the same color as the edges. This loaf was the best one yet. Unbelievably moist all the way through. Only problem with not using foil was a small spot in the bottom’s center stuck to the pan. Anyway, The color can change, but the taste REMAINS the same.

HI, this bread looked deelish to make on a rainy Oct day. So, i made it. The applesauce and butter and sugar never creamed together,actually looked curdled. Should the butter and sugar be creamed before adding applesauce? Also,the picture makes the bread look like a real gingerbread,nice and dark. However. it came out much lighter in color. I measured the spices as recipe stated. Tastes good,but wish it came out true to pic! Thanks,my house smelled nice at least!! :0)

This cake is so moist and delicious. I added vanilla bean to the frosting.

I noticed there is no egg? Just wondering if this is correct or an error. Thank you! Looks so yummy

What type of flour do you use? Self rising or all purpose???

Did you use all purpose or self rising flour?
Thanks!

    All purpose flour. 🙂

Could I make this loaf in a bundt pan?

    There isn’t enough batter from this recipe to fill a bundt pan so you would need to at least double it I think and the baking time would need to be adjusted. Let me know how it turns out if you try it!

Can I freeze this cake for Christmas looks so good

Looks yummy! Did you cool and ice it while still in the loaf pan?

    Yes! 🙂

Is there supposed to be an egg in this recipe?

Great recipe! I added 1/3 cup molasses and brought the flour up to 2 cups. So Delicious.

Could this be baked in a cake pan instead of a loaf pan? Thought it could make a pretty “naked cake” but not an experienced enough baker to know if it would still work as well as a loaf.

I have made this bread 3 times and my daughter will try to eat the entire loaf herself! I don’t use the cream cheese frosting because cream cheese is not everyone’s favorite. The bread itself though is wonderfully moist and super yummy!

I just made this tonight and it came out amazing! Thank you so much for this recipe it was so easy and it tastes so great. 🙂

These look sooo amazing!

This recipe turned out great, having said that the colour wasn’t anywhere near as dark. Why is that? Usually gingerbread has molasses and or brown sugar this one doesn’t, maybe that is why it is a paper colour.

This gingerbread is fantastic! Thanks so much for sharing it.
.

    Hi Colleen!

    Thanks so much! Glad you like it!

This didn’t even last long enough to frost! It was wonderful.

Is the foil lined loaf pan a must, or just for ease of clean up? Wondering if I could line with parchment?

    parchment would work as well, it’s just for the ease of cleanup!

I made it as directed and it was dark and delicious.

Even with no egg or molasses. Imagine that.

They don’t have applesauce where I live, what would be a good substitute?

    You can also use oil – like vegetable or canola oil.

This tasTes soooooo yummy, thank you for the recipe. My only issue was that tHe two times i made it it was quite dry. Do you think i overcooked it?
Thank you 😊

    Hi Sunny- yes, it does sound like perhaps you’ve overcooked it! Maybe try a few minutes less next time?!