This Gingerbread Loaf is so good and festive, and it’s perfect for holiday breakfasts and brunches, as well as for snacks and desserts. It’s also really easy to make, and the icing just enhances all the spices, so the flavors melt in your mouth. You can make it ahead of time, and have it ready when you need it. Everyone will love this, so be sure to file it in your favorites!
Gingerbread Loaf With White Chocolate Cream Cheese Icing:
What You Need:
2 cups of flour
1/4 cup of sugar
1/4 cup of brown sugar
A pinch of salt
1 Tbsp of baking powder
1/2 Tbsp of ground ginger
1 tsp of cinnamon
1/4 tsp of allspice
1/4 tsp of ground cloves
1 stick of butter – melted
3/4 cup of molasses
1/2 cup of raw natural honey – with the comb in the jar
2 eggs – beaten
1 cup of heavy cream
1 Tbsp of Vanilla
Cream Cheese Icing:
1 1/2 cups of powdered sugar
1 tsp of vanilla
3-4 ounces of cream cheese
1 Tbsp of heavy cream (more if needed)
What You Do:
1 – Set the oven to 350 degrees, and grease and flour a loaf pan; most are 9 X 5 inches.
2 – In the mixing bowl of a stand mixer, blend the butter, molasses, honey, cream, vanilla, and eggs until smooth and creamy.
3 – Add the sugar, and brown sugar, and mix until smooth.
4 – In a separate bowl, mix the flour, baking powder, salt, ground ginger, cinnamon, allspice, and cloves until well blended.
5 – Add the to mixing bowl a little at a time, mixing between additions.
6 – When all the flour has been added, turn mixer to medium speed, and blend well for about 15 seconds.
7 – Then, scrape down the sides of the bowl, and mix again.
8 – Pour batter into loaf pan, and bake for 45 – 50 minutes, or until a toothpick inserted in the center comes out clean.
9 – Remove from the oven, and place on a wire rack to cool in the pan for about 10 minutes, and then turn the loaf out onto the wire rack, and cool completely.
While the loaf is cooling, make the icing.
10 – Rinse out the mixing bowl, and place the cream cheese in the bowl.
11 – And then, blend with the whisk attachment until smooth and creamy.
12 – Add the vanilla and cream, and blend, and then add the powdered sugar a little at a time until all the powdered sugar has been added.
13 – If the icing is too thick, add a few drops of the cream, or if it’s too thin add a little more powdered sugar.
14 – Place the mixing bowl in the refrigerator until the Gingerbread Loaf is completely cool.
15 – When the loaf is cool, place it on a serving plate, or bread plate, and ice the whole loaf with the icing.
16 – And then, place the leftover icing in a small container, and keep in the refrigerator.
17 – When serving the Gingerbread Loaf, you can add a little icing to individual pieces if desired. Serve and Enjoy!
Loaf serves 8 – 10
And that’s it! This is sure to be a holiday favorite. Personally, I love to smell it baking almost as much as I love slicing into it and enjoying it on a plate with a mug of coffee or hot cocoa.