Gingerbread Loaf
Deliciously moist gingerbread spiced loaf cake topped with thick cream cheese frosting!
Servings: 10 slices
Calories: 394kcal
Ingredients
For the Cake
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- ⅓ cup (80ml) vegetable oil
- 4 oz (115g) cream cheese softened
- ½ cup (120ml) buttermilk*
For the Frosting
- 3 tablespoons (42g) unsalted butter
- 1 cup (125g) icing/powdered sugar
- 2 oz (55g) cream cheese
- 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
Serving: 1slice | Calories: 394kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 314mg | Fiber: 1g | Sugar: 33g