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Gingerbread Loaf Cake Recipe with Cream Cheese Glaze

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A moist, deeply spiced gingerbread loaf topped with a tangy cream cheese glaze that sets into a thin, glossy layer.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 1/2 cup dark molasses
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for the glaze)

Instructions

  1. Preheat the oven to 350°F and grease a 9×5 inch metal loaf pan, lining the bottom with parchment for easy release.
  2. Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a bowl and set aside.
  3. In a saucepan or microwave-safe bowl, warm the butter, molasses, and brown sugar together just until the butter melts and the mixture turns loose and glossy. Let it cool slightly so it’s warm, not hot.
  4. In a separate bowl, whisk the egg, buttermilk, and vanilla, then slowly whisk in the warm molasses mixture.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain; a few small lumps are fine.
  6. Pour the batter into the prepared pan and bake on the middle rack for 55 to 60 minutes, tenting loosely with foil around the 35 minute mark if the top is browning too fast.
  7. Check for doneness with a skewer inserted in the center (it should come out with a few moist crumbs) or an instant-read thermometer reading 200 to 205°F.
  8. Cool the loaf in the pan for 15 minutes, then turn it out onto a rack and let it cool until just barely warm.
  9. Whisk the cream cheese, powdered sugar, milk, and vanilla together until smooth, then pour over the just-warm loaf so the glaze sets into a thin layer.
  10. Slice and serve once the glaze has set, about 20 minutes.

Notes

Measure the baking soda carefully: too much reacts with the molasses and leaves a bitter, soapy edge. Glaze the loaf while it’s just barely warm, not hot and not fully cooled, or the glaze either melts off or sits too thick. Leftover glazed loaf keeps covered in the fridge due to the cream cheese; let it come back toward room temperature before serving for the best texture.

Find it online: https://www.receipster.com/gingerbread-loaf-cake-cream-cheese-glaze/