Gingerbread Loaf

Soft, moist, and fabulous flavored gingerbread loaf tastes just like the holidays!

Course Desserts

Cuisine Cake

Keyword gingerbread cake, gingerbread cake with cream cheese frosting, gingerbread loaf, holiday baking, holiday desserts

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 612kcal

Author Shannah Coe

Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch loaf pan with nonstick cooking spray. Line with parchment paper for easy gingerbread loaf removal.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed for 4-5 minutes or until fluffy.
1 cup butter, 1 cup granulated sugar
Add eggs and vanilla extract and beat for an additional 30 seconds to one minute. Add molasses and beat on medium speed until well combined.
3 large eggs, ½ teaspoon vanilla, ½ cup molasses
Add salt, cinnamon, nutmeg, cloves, ground ginger, baking powder, baking soda, and flour. Mix until everything is incorporated, using a silicone spatula to scrape down the sides.
½ teaspoon salt, 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 ½ teaspoon ground ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ¾ cup all-purpose flour
Pour the batter into prepared baking pan and bake for 55-60 minutes. Allow the cake to cool completely in the pan before frosting.

Beat the cream cheese for 3-4 minutes or until light and fluffy. Working in batches, add the powdered sugar allowing each addition to fully mix into the batter before adding more.
8 ounces cream cheese, 3 cups powdered sugar
Add salt, heavy whipping cream, and vanilla extract and beat for an additional 30 seconds.
1 teaspoon heavy whipping cream, ½ teaspoon vanilla extract, ¼ teaspoon salt
Frost the cooled cake and top with holiday sprinkles (optional).
Holiday sprinkles

Leftover gingerbread loaf can be wrapped in plastic wrap and stored in an airtight container in the refrigerator for up to 5 days. This cake freezes well wrapped in plastic wrap and foil for up to 3 months. Thaw the cake in the refrigerator overnight.
Do not open the oven door while the loaf is baking, it could cause the middle of the loaf to sink.
You can skip the frosting if desired, the cake is delicious on its own. Or you could do a light dusting over the top with powdered sugar.
Buying molasses can be confusing. There are different intensities of molasses at the store from lighter to blackstrap. I’m using dark molasses in this recipe and a few brands that I prefer are Grandma’s Unsulfured Molasses or Grandma’s Robust Molasses. I would not recommend using Blackstrap.