Gingerbread Loaf

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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

Gingerbread Loaf
Recipe Type: Dessert
Author: Tiffany
Prep time:
Cook time:
Total time:
Serves: 8
Ultra moist, perfectly spiced holiday gingerbread loaf with rich cream cheese frosting!
  • 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
  • 1/2 teaspoon vanilla
  • 4-6 tablespoons milk
  1. Preheat oven to 350 degrees. Line a 9×5 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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This gingerbread loaf was so flavourful! baked for ~48 minutes and it was done to perfection. cream cheese frosting was a nice addition!

i made this and it was a complete fail. I followed the proportions very carefully, so it’s not my measurements. but for some reason the whole thing burned on top, but remained liquidy and greasy under the surface and didn’t set properly. shame cos it smells super nice. can you tell me what did i do wrong?

    Sounds like it might have been too close to the top of the oven. Try baking on the bottom rack.

This picture does not match how it came out although this is a great recipe. It is nowhere near that dark of BATTER. Was there another ingredient possibly used to get this darkness

pretty sure this is missing molasses!

This was a really nice recipe. I made this in ceramic flower lots and gave them out as Christmas gifts. They were a hit. On a side note, on my test batch,I found the ginger as stated in the recipe a little heavy handed. I adjusted the recipe to include a bit less and it came out perfect for me.
Next year this will be in my holiday baking rotation.

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