Gingerbread Loaf Recipe with Molasses Cream Cheese Frosting

It’s that time of year when everything starts to slow down, emails go unanswered until the new, and everyone’s got their out of office on. I love that for us! 

Well, oddly enough, as a full time food blogger, it’s my busiest time of the year, but I love every second of it. I get to experiment with new recipes and revamp old ones for you all to share with your family and I love that!

This gingerbread loaf recipe is no different. It’s the perfect holiday treat. I’ve made this recipe 5 times and every time, someone’s always fighting for the last slice. 

The loaf is a beautifully moist, deeply spiced cake with honey and molasses for a soft, tender crumb. Then there’s a honey soak that gets poured on top and seeps into every morsel.

Lastly (but certainly not least), the molasses cream cheese frosting on top? Oh, it seals the deal. It’s the best holiday flavors all in one loaf pan. 

(full recipe and list of ingredients can be found in the recipe card at the bottom of this post)

Molasses, preferably the Robust Grandma’s Molasses. This is where that classic gingerbread flavor comes in. Molasses also adds a ton of moisture and that classic, old school gingerbread cake flavor. 

Honey softens the flavor of the molasses and adds a little extra sweetness. 

Gingerbread Spice Mix – aka the holiday spices. This includes ground ginger, cinnamon, nutmeg, ground cloves, allspice, and a pinch of black pepper. Yes, black pepper. It adds a ton of flavor, trust me on this one! 

Sour cream adds moisture and a slight tang that plays up that gingerbread flavor. 

Sugar – believe it or not, this recipe down not call for brown sugar. The molasses and honey add enough flavor that you don’t actually need it. The sugar provides sweetness without weighing down the crumb and making the cake overly sweet.

Espresso powder adds a slight earthiness, akin to dark chocolate. This is the secret that takes this loaf from “it’s good” to “omg this is freaking delicious”. Totally optional but highly recommended. 

Substitutions

• Sour Cream: Swap with full-fat Greek yogurt for a similar tang and moisture level. Plain whole-milk yogurt also works in a pinch.
• Molasses: Use unsulphured molasses only. Blackstrap is too bitter and will overpower the loaf. I like to use Grandma’s Robust Molasses.
• Honey: Maple syrup can be used instead, but expect a slightly deeper, less floral sweetness.
• Orange Twist: Add 1–2 tsp orange zest to the batter for a bright, citrus-forward variation.

How To Make Gingerbread Loaf cake 

Prep: Preheat the oven to 325 degrees F. Line a 9×5 inch loaf pan with parchment paper so that there’s about 2 inches overhang (this makes it easier to remove the loaf from the pan after baking). Set aside. 

Step 1: Whisk together the dry ingredients – all purpose flour, espresso powder, ground ginger, cinnamon, nutmeg, cloves, allspice, black pepper, baking powder, baking soda, and kosher salt. 

Step 2: In a large bowl, combine room temperature butter and sugar. Use an electric mixer to cream everything together for about 3-5 minutes, until light and fluffy. Scrape down the sides of the bowl, then begin adding eggs, one at time, ensuring each egg is fully incorporated prior to adding the next. Then add vanilla extract and mix until just combined.

Step 3: Add half of the dry ingredients to the wet ingredients and mix until just combined. Then add the oil, sour cream, honey, and molasses, and continue to mix until smooth, about 30 seconds. Add the remainder of the flour mixture and mix until a smooth batter forms, about 15 seconds. Scrape down the sides of the bowl again to ensure that everything is fully incorporated.

Step 4: Pour batter into the prepared pan. Bake for 70-80 minutes, until a wooden skewer inserted into the center of the loaf comes out with just a few crumbs. 

Step 4: Make the honey syrup. In a small saucepan over low heat, combine honey and water. Cook until just warmed, about 3 minutes, then add butter and mix together until the butter is fully melted, about 2-3 minutes. Remove from heat and add cinnamon and stir together.

Step 5: Allow the loaf to cool for about 10 minutes, then use a wooden skewer to poke holes all over the loaf. Pour half of the golden syrup on top of the whole loaf and let it seep in. Once absorbed, pour the remaining syrup on top. Let the loaf cool completely in the tin.

Step 6: Now make the molasses cream cheese frosting. Add cream cheese to a medium bowl. Use an electric mixer to beat the cream cheese for about 30 seconds, until smooth, then add confectioners’ sugar, molasses, heavy cream, and cinnamon. Mix together until smooth, about 45 seconds, then pour on top of the cooled cake.