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Gingerbread Loaf with Molasses Cream Cheese Frosting

By Britney
Prep: 20 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes
Servings: 12
gingerbread loaf on a white surface with christmas trees in the background.
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This gingerbread loaf is rich, spiced, ultra-moist, soaked in honey syrup, and finished with a silky molasses cream cheese frosting.

Equipment

  • Mixing Bowls
  • Electric Hand Mixer or Stand Mixer
  • 9x5 inch loaf pan
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Ingredients 

  • 2 1/3 cups (291 g) All Purpose Flour
  • 1/2 tsp Espresso Powder, (optional)
  • 1 1/2 tbsp Ground Ginger
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
  • 3/4 tsp Ground Cloves
  • 1/2 tsp Allspice
  • 1/8 tsp Black Pepper
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup (226 g) Salted Butter, (room temperature)
  • 2/3 cup (132 g) Sugar
  • 3 large (150 g) Eggs, (room temperature)
  • 1 1/2 tsp Vanilla Extract
  • 1 tbsp (14 g) Vegetable Oil
  • 1/2 cup (120 g) Sour Cream
  • 1/4 cup (60 g) Honey
  • 1/4 cup (60 g) Molasses

Honey Cake Soak

  • 3 tbsp (64 g) Honey
  • 1/3 cup (80 g) Water
  • 2 tbsp Salted Butter
  • 1 tsp Cinnamon

Molasses Cream Cheese Frosting

  • 4 oz (113 g) Cream Cheese, (room temperature)
  • 1 1/2 cups (180 g) Powdered Sugar
  • 2 tsp Molasses
  • 2 tbsp (30 g) Heavy Cream
  • 1/2 tsp Cinnamon

Instructions 

  • Preheat the oven to 325 degrees F. Line a 9x5 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. 
  • 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.  2 1/3 cups All Purpose Flour 1/2 tsp Espresso Powder 1 1/2 tbsp Ground Ginger 1 tbsp Cinnamon 1 tsp Nutmeg 3/4 tsp Ground Cloves 1/2 tsp Allspice 1/8 tsp Black Pepper 1 1/4 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Kosher Salt
  • 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. 1 cup Salted Butter 2/3 cup Sugar 3 large Eggs 1 1/2 tsp Vanilla Extract
  • 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. 1 tbsp Vegetable Oil 1/2 cup Sour Cream 1/4 cup Honey 1/4 cup Molasses
  • 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. 
  • 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. 3 tbsp Honey 1/3 cup Water 2 tbsp Salted Butter 1 tsp Cinnamon
  • 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.
  • 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 powdered sugar, molasses, heavy cream, and cinnamon. Mix together until smooth, about 45 seconds, then pour on top of the cooled cake. 4 oz Cream Cheese 1 1/2 cups Powdered Sugar 2 tsp Molasses 2 tbsp Heavy Cream 1/2 tsp Cinnamon

Notes

  • Use a kitchen scale for best results! Weighing the ingredients is key to getting this recipe just right. Use the gram measurements provided in the recipe card.
  • Once the final flour goes in, mix JUST until smooth. Overmixing = tunneling and a tough loaf.
  • If the top is browning too fast, Tent loosely with foil. Check at the 50-minute mark.
  • The skewer test should show moist crumbs, not wet batter. Gingerbread continues to set as it cools.
  • When pouring the molasses syrup on top, poke holes all the way to the bottom of the loaf so the syrup distributes evenly.

Nutrition

Calories: 499kcal, Carbohydrates: 64g, Protein: 5g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 477mg, Potassium: 219mg, Fiber: 1g, Sugar: 43g, Vitamin A: 826IU, Vitamin C: 0.2mg, Calcium: 91mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!