Gingerbread Loaf – Deliciously moist gingerbread spiced loaf cake topped with thick cream cheese frosting!
Happy New Year!
I’m ringing in the new year with my scrumptiously moist Gingerbread Loaf topped with cream cheese frosting. This is my favourite loaf cake to make. I love gingerbread, and the cream cheese added into the batter makes this cake extra moist.
Here’s another recipe you can just throw all the ingredients together, combine, and bake. I love them sort of recipes 😉 This gingerbread loaf cake is one of my favourites, and it never lasts a day in my house!
It’s so moist, and tender, and the thick, creamy, sweet cream cheese frosting is just perfection…
Wishing you all a wonderful 2016!
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Gingerbread Loaf
Deliciously moist gingerbread spiced loaf cake topped with thick cream cheese frosting!
Ingredients
For the Cake
- 2 cups plain/all-purpose flour, 250g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup light brown sugar, 150g
- 1/4 cup caster/granulated sugar, 50g
- 1/3 cup vegetable oil, 80ml
- 4 oz cream cheese, 115g, softened
- 1/2 cup buttermilk*, 120ml
For the Frosting
- 3 tablespoons unsalted butter, 42g
- 1 cup icing/powdered sugar, 125g
- 2 oz cream cheese, 55g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F/180C. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt together until combined. Set aside.
- Mix together the eggs, sugar, oil, cream cheese, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Pour the batter into the prepared loaf pan. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs.
- Allow to cool completely in the pan on a wire rack before removing and frosting.
For the Frosting
- In a medium bowl, cream together the butter, cream cheese, icing sugar, and vanilla until smooth. Spread evenly over the gingerbread loaf, then slice and serve.
Notes
*If you can't get hold of buttermilk, add 1 tablespoon of lemon juice or white vinegar, and 240ml (1 cup) of milk to a measuring jug. Leave for 5 minutes, then it's ready to use!
Nutrition Information:
Yield:
10 slicesServing Size:
1 sliceAmount Per Serving: Calories: 394Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 314mgCarbohydrates: 54gFiber: 1gSugar: 33gProtein: 5g
Nutrition information isn’t always accurate.
Debbie Curtis
Tuesday 18th of December 2018
Thank you gonna make it tonight. Looks good
Marsha
Tuesday 18th of December 2018
I hope you enjoy!
Debbie Curtis
Tuesday 18th of December 2018
I wanna make this but i don't understand the measurements.
Marsha
Tuesday 18th of December 2018
Hi Debbie, I've updated the recipe ingredients list for US and UK measurements now :)
Teresa
Monday 18th of January 2016
Looks wonderful Marsha! I'd love to try it and I love cream cheese frosting - it's perfect with everything sweet.
Tania | My Kitchen Stories
Sunday 10th of January 2016
How I love gingerbread. This is a perfect way to start off the year. Although I have to say it is exercise time for me!
Marsha
Sunday 10th of January 2016
Thanks, Tania! I hear you there, exercise for me, too! With a cheeky treat every now and again ;)
Lynn | The Road to Honey
Tuesday 5th of January 2016
Happy New Year to you Marsha!
On days when I am too lazy to cook breakfast, I often find myself heading over to Starbucks (it's across the street) for their seasonal Gingerbread (also topped with cream cheese). Something tells me that your bread is even more scrumptious which makes me think I really need to whip up a loaf and forgo the subpar loaf at Starbucks.
Marsha
Tuesday 5th of January 2016
Happy New Year, Lynn! Thank you!