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Classic Gingerbread Loaf with Cream Cheese Frosting

Gingerbread loaf with cream cheese frosting is warmly spiced with ginger, cinnamon, and cloves, then baked until tender with a few moist crumbs. A smooth, creamy frosting tops this classic loaf once it has cooled completely.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

For the gingerbread loaf
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 0.5 cup molasses unsulphured
  • 0.5 cup whole milk at room temperature
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

Make the gingerbread loaf
  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Whisk the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt in a medium bowl.
  3. Beat the softened unsalted butter and packed light brown sugar in a large bowl until light and fluffy, about 2 minutes, then beat in the large egg and unsulphured molasses until smooth.
  4. Add the flour mixture in three additions, alternating with the whole milk in two additions and beginning and ending with the flour; mix just until combined.
  5. Spread the batter in the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the loaf in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.
Make the cream cheese frosting
  1. Beat the softened cream cheese and softened unsalted butter in a medium bowl until smooth, then beat in the powdered sugar and vanilla extract until creamy.
  2. Spread the frosting over the completely cooled loaf.

Notes

For the best texture, let the loaf cool completely before frosting. Refrigerate leftovers in an airtight container for up to 4 days; freeze the unfrosted loaf for longer storage. For a dairy-free variation, use dairy-free butter, milk, and cream cheese.