Gingerbread Loaf with Cream Cheese Frosting
By picnic lifestyle
½ cup Unsalted Butter (softened) 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
Cream Cheese Frosting
Preheat oven to 350 F | 178 C Grease and flour a 9 x 15 loaf tin ready for the cake batter.
Using a mixer, blend the softened butter and sugar until it becomes light and fluffy.
Add the vanilla, egg, and apple sauce and mix until well combined.
Gradually sift in the dry ingredients mixing slowly.
Once all dry ingredients are combined, mix on high for 2-3 minutes
Pour gingerbread batter into the prepared loaf tin and bake for 55 minutes
Allow to completely cool before adding frosting.
Whip the cream cheese, butter, and vanilla on medium speed for 2 minutes or until the mixture becomes light and fluffy.
Gradually add the icing sugar on a low speed, moving to high speed when combined. Whip on high speed until the icing becomes light and airy.
Leave in the fridge until the loaf is cooled.
Spread the cream cheese frosting evenly over the gingerbread loaf.
Store in an airtight container in the fridge for up to 5 days.