Name: Gingerbread Loaf with Brown Butter Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 55 min
Total time: PT-490153H27M36S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 teaspoons ground ginger; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 egg, room temperature; 1 ½ teaspoons vanilla extract; ½ cup unsalted butter, room temperature; 1/3 cup light brown sugar, packed; 2/3 cup molasses; 1 cup buttermilk, room temperature; ¼ cup unsalted butter; ½ cup cream cheese, softened to room temperature; 2 ½ cups powdered sugar, sifted; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 teaspoons milk

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Introduction

This Gingerbread Loaf is a cozy, spiced treat perfect for the holiday season or any time you crave warm, comforting flavors. Moist and fragrant, it pairs beautifully with a rich brown butter cream cheese frosting that adds a luscious finish.

A rectangular loaf cake is shown on a wire rack over a white marbled surface. The cake has two layers: a thick, dark brown, moist-looking base with a slightly crumbly texture, and a thick, creamy beige frosting layer on top that is smoothly spread with visible soft swirls. Two slices are cut from the loaf, revealing the dense texture of the dark cake beneath the frosting. A butter knife with an ornate silver handle lies nearby on the white marbled surface. In the background, a white bowl filled with more frosting is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 egg (room temperature)
1 ½ teaspoons vanilla extract
½ cup butter (room temperature)
1/3 cup light brown sugar (packed)
2/3 cup molasses
1 cup buttermilk (room temperature)

For the Brown Butter Cream Cheese Frosting:
¼ cup brown butter
½ cup cream cheese (softened to room temperature)
2 ½ cups powdered sugar (sifted)
1 teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons milk

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a one-pound loaf pan with parchment paper.
Step 2: Sift the flour into a bowl and add baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Mix thoroughly to combine.
Step 3: In a separate bowl, whisk together the egg and vanilla extract.
Step 4: Using a mixer fitted with a paddle attachment, cream the room temperature butter and brown sugar until smooth. Scrape down the bowl then add molasses and continue creaming until well incorporated.
Step 5: Add the egg mixture to the bowl and beat on medium speed for about one minute. Scrape down the sides of the bowl again.
Step 6: Remove the paddle attachment. Gently fold in one-third of the dry ingredients by hand, followed by one-third of the buttermilk. Repeat this alternating process until all dry ingredients and buttermilk are just combined. Do not overmix.
Step 7: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the loaf to cool for 20 minutes in the pan, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Step 9: While the loaf cools, prepare the brown butter cream cheese frosting (see next steps).
Step 10: To make the brown butter, melt butter in a medium saucepan over medium heat. Stir continuously as the butter foams and sizzles. Continue until it turns an amber color, you see toasted milk solids at the bottom, and it has a nutty aroma. This takes 5-7 minutes. Be attentive to avoid burning.
Step 11: Transfer the browned butter to a heatproof bowl and refrigerate, stirring every 20 minutes to speed cooling, until solid but still cool (about 40-60 minutes). Then let it rest to room temperature on the counter.
Step 12: Beat the cream cheese on medium speed until smooth. Add the cooled brown butter and mix until fully combined and creamy, about 1-2 minutes.
Step 13: On the slowest mixer setting, add one cup of powdered sugar and mix. Gradually add the remaining powdered sugar until fully incorporated. Beat on medium-high until smooth, scraping down the bowl as needed.
Step 14: Add vanilla extract and beat until incorporated. Add milk one teaspoon at a time, beating on high after each addition, until frosting is smooth.
Step 15: Once the gingerbread loaf is completely cool, frost the top evenly with the brown butter cream cheese frosting.

Tips & Variations

Use parchment paper to easily lift the loaf from the pan without sticking or breaking.
Do not overmix the batter to keep the loaf tender and moist.
If you prefer less spice, reduce ground cloves and nutmeg slightly.
For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream cheese alternative.
Adding chopped crystallized ginger or walnuts to the batter can add texture and extra ginger flavor.

Storage

Store the frosted loaf in the refrigerator until ready to serve. Remove it about 20 minutes before serving to allow it to come to room temperature. Both the loaf and frosting freeze well for up to three months. For freezing, slice the loaf, wrap each piece tightly in plastic wrap, and place in a freezer bag.

How to Serve

A rectangular dark brown cake with a moist texture sits on a metal cooling rack over a white marbled surface. The cake has one thick layer, topped with a thick smooth creamy light beige frosting that has a swirled texture and is sprinkled lightly with coarse white salt flakes. On the right, a thick slice is cut off, showing the dense, spongy brown inside of the cake. In the blurred background, there is a glass of milk and a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the loaf without buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.

How do I know when the loaf is done baking?

The loaf is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Baking time may vary slightly depending on your oven, so start checking around 50 minutes.