It doesn’t have to be Christmas to enjoy this deliciously moist, creamy, and fragrant Gingerbread Loaf Cake with cream cheese frosting.
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Why I Love This Recipe
- Flavorful and Seasonal Spices: This really easy gingerbread cake recipe is a lovely seasonal addition to your fall picnic dessert repertoire, and of course, it makes a deliciously cozy winter picnic sweet treat. The gingerbread flavors and creamy frosting are also a favorite for kids’ picnics and parties any time of year.
- Light and Moist: Like my Gingerbread Cake with Orange Glaze and Pumpkin Spice Coffee Cake, this recipe has a secret ingredient: apple sauce. Adding apple sauce to the batter ensures the loaf remains moist, enhancing texture and flavor.
- Cream Cheese Frosting: The cream cheese frosting adds a lush, creamy finish that compliments the spice in the loaf.
- Easy to Make: This recipe is easy to make and uses common grocery store ingredients.
Love a cake with Cream Cheese Icing? Try my delightful Carrot Cake Cupcakes with Cream Cheese Frosting or my easy-to-make Hummingbird Cake recipe with the sweet flavor of the tropics. I’ve even got a decadent Keto Chocolate Cake with delicious chocolate cream cheese frosting.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Spice Variations: Adjust the amount of cinnamon, ginger, nutmeg, and cloves to taste. You can also add allspice or cardamom for a different flavor profile.
- Nut Additions: Stir chopped nuts like walnuts or pecans into the batter for added texture and flavor.
- Citrus Zest: Add orange zest to the frosting for a fresh citrusy twist.
- Toppings and Garnishes: Top the frosting with crushed gingerbread cookies, a sprinkle of cinnamon, or candied ginger.
Step by Step Instructions
Step 1: Preheat oven to bake at 350 F. Grease a 9×15″ bread loaf pan with oil spray or butter and dust with flour.
Step 2: Blend the softened butter and sugar with a hand or stand mixer until it becomes light and fluffy.
Step 3: Add the vanilla, egg, and apple sauce and mix until well combined.
Step 4: Gradually sift in the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, and baking soda), beating at low speed to combine after each addition. Once you have added all the dry ingredients and they are starting to come together, mix on high for 2-3 more minutes, scraping the side of the bowl with a baking spatula as you mix.
Step 5: Pour gingerbread batter into the prepared bread loaf pan and bake in the preheated oven for 55 minutes or until an inserted toothpick comes out clean.
Step 6: Transfer the baked loaf immediately to a cooling rack and cool completely for at least one hour before topping with cream cheese icing.
Step 7: Prepare your frosting while baking and cooling the gingerbread loaf. Whip the softened cream cheese, softened butter, and vanilla with a hand or stand mixer on a medium-high speed for 2 minutes until the mixture becomes light and fluffy. Gradually add the icing sugar, starting at low speed and moving up to high speed to combine the ingredients. Whip on high speed until the icing becomes light and airy (approximately 3 minutes). Cover the bowl with cling wrap and chill it in the refrigerator until the gingerbread cake is cool.
Step 8: When the loaf is completely cool, evenly spread the cream cheese frosting over the top. You can sprinkle with additional garnishes such as crushed nuts, candied ginger, or cinnamon.
Recipe FAQs
This recipe uses full-fat cream cheese as it gives the frosting a lovely, thick, creamy finish. You can use low-fat versions, but bear in mind you may end up with a much lighter and potentially runnier finish.
At a pinch – yes, you can, although butter is preferable as it gives the gingerbread cake a much richer flavor and moist cake. Also, margarine may give the cake a different texture.
Leave the butter out on the counter overnight in cooler weather. In warmer weather, allow to stand out of the fridge for at least 2-3 hours. If you forget to take the butter out, you can give it short 10-second bursts in the microwave, but be careful not to melt it.
Recipe Tips
- Cream Butter and Sugar Thoroughly: Cream the butter and sugar until the mixture is light, fluffy, and well combined. This introduces air into the batter, which makes a lighter loaf.
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature. This helps them blend more smoothly, resulting in a consistent batter and frosting.
- Don’t Scrimp on Cooling Time: Allow the loaf to cool completely before applying the cream cheese frosting. Frosting while the loaf is still warm will cause the frosting to melt and become runny.
- Storing: Store in an airtight container in the fridge for up to 5 days.
- Freezing The Gingerbread Loaf: You can store the loaf in an airtight container in the freezer for up to 4 months. If you wish to pre-slice it, use parchment paper to separate pieces so they don’t stick together.
Related Recipes
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Gingerbread Loaf With Cream Cheese Frosting
Ingredients
Gingerbread Loaf
- ½ cup unsalted butter - softened, room temperature
- 1 cup granulated white sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup apple sauce
- 1 ½ cups all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
Gingerbread Cream Cheese Frosting
- 4 oz cream cheese - full fat (softened)
- ¼ cup unsalted butter - softened, room temperature
- ½ teaspoon vanilla extract
- 1 ¾ cups icing sugar - powdered confectioners sugar
- Pinch of salt
Instructions
Gingerbread Loaf Directions
- Preheat oven to bake at 350 F. Grease a 9"x15" bread loaf pan with oil spray or butter and dust with flour.
- Blend the softened butter and sugar with a hand or stand mixer until it becomes light and fluffy. Add the vanilla, egg, and apple sauce and mix until well combined.
- Gradually sift in the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, and baking soda) in gradual intervals beating at low speed to combine after each addition. Once you have added all the dry ingredients and they are starting to come together, mix on high for 2-3 more minutes, scraping the side of the bowl with a baking spatula as you mix.
- Pour gingerbread batter into the prepared bread loaf pan and bake in the preheated oven for 55 minutes or until an inserted toothpick comes out clean.
- Transfer the baked loaf immediately to a cooling rack and let cool completely for at least one hour before topping with cream cheese icing.
Cream Cheese Frosting Directions
- While the gingerbread loaf is baking in the oven, begin preparing your frosting. Whip the softened cream cheese, softened butter, and vanilla with a hand or stand mixer on a medium-high speed for 2 minutes or until the mixture becomes light and fluffy.
- Gradually add in the icing sugar, starting at low speed moving up to high speed once all the ingredients come together. Whip on high speed until the icing becomes light and airy (approximately 3 minutes). Cover bowl with cling wrap and chill in the refrigerator until gingerbread cake is finished baking and cooled.
- When loaf is completely cool, spread the cream cheese icing evenly on your loaf. Cut into slices using a serrated knife.
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