Moist spiced gingerbread loaf (Printable)

Moist gingerbread loaf with warm spices and creamy vanilla topping for festive gatherings.

# What You'll Need:

→ Gingerbread

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 2/3 cup unsulphured molasses
12 - 2/3 cup whole milk
13 - 1 teaspoon pure vanilla extract

→ Frosting

14 - 4 ounces cream cheese, softened
15 - 2 tablespoons unsalted butter, softened
16 - 1 cup powdered sugar, sifted
17 - 1/2 teaspoon pure vanilla extract
18 - 1 to 2 tablespoons milk, as needed for consistency

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
03 - In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
04 - Mix in the molasses and vanilla extract until evenly combined.
05 - Alternately add the dry ingredient mixture and whole milk to the wet ingredients, beginning and ending with the dry. Stir until just combined to avoid overmixing.
06 - Pour batter into the prepared pan, smoothing the surface. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 - Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, beating until fluffy. Adjust consistency with milk as needed for spreading.
08 - Once the gingerbread is fully cooled, spread the frosting evenly atop. Slice and serve.

# Expert Suggestions:

01 -
  • It's genuinely simple to make, but tastes like you spent hours thinking about it.
  • The frosting-to-cake ratio is exactly right—creamy without being heavy.
  • One loaf feeds enough people that you feel generous sharing it, or you get to sneak slices for days.
02 -
  • Don't overmix the batter once you add the dry ingredients—overmixing builds gluten and makes the cake tough instead of tender.
  • The frosting spreads easiest when both the frosting and the cake are at room temperature; cold frosting tears the delicate top.
  • Molasses is hygroscopic, meaning it pulls moisture from the air—cover your loaf loosely once frosted so it doesn't become sticky.
03 -
  • Unsulphured molasses genuinely tastes cleaner and less metallic than regular molasses—it's worth seeking out.
  • If your kitchen is cold, let your butter and cream cheese sit out for 30 minutes before you start; they won't incorporate properly if they're too firm.

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