Gingerbread Loaf

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Spiced gingerbread loaf with molasses and soft ginger buttercream frosting.

Course Bread, Dessert

Cuisine American

Keyword Gingerbread Loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 135kcal

Author Ksenia Prints

Equipment

9x5-inch loaf pan
Medium and large mixing bowls
Electric mixer (for frosting)
Small saucepan
Whisk and spatula
cooling rack

Ingredients

For the Loaf

2¼ cups all-purpose flour (280 g) or gluten-free flour mix
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 tablespoon fresh ginger grated
1½ cups milk (350 mL)
4 tablespoons ¼ cup molasses
100 g ½ cup light brown sugar, packed
150 g ⅔ cup unsalted butter, softened
1 large egg

For the Ginger Buttercream Frosting

⅓ cup unsalted butter, softened (75 g)
1¾ cups powdered sugar (225 g)
1 teaspoon ground ginger
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325°F (160°C). Grease and lightly flour a 9×5-inch loaf pan.
In a large bowl, sift together flour, baking powder, ground ginger, and cinnamon. Set aside.
In a small saucepan, melt the molasses and butter over low heat, stirring until smooth. Once melted, remove from heat and let cool slightly.
In a medium bowl, whisk together milk, egg, brown sugar, and grated fresh ginger. Then add the cooled molasses-butter mixture and whisk until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the grated fresh ginger.
Pour batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Beat the softened butter with powdered sugar, ground ginger, and vanilla extract in a medium bowl for about 3 minutes, or until the frosting is light and creamy. If the frosting is too thick, add 1-2 teaspoons of milk. If it’s too soft, add more powdered sugar.
Once the loaf has completely cooled, spread the ginger buttercream frosting evenly across the top with a spatula. Let the frosting set for a few minutes before slicing and serving.

Notes

I make this with all-purpose flour and gluten-free flour mix, and it's great with both. Make sure your gluten-free flour mix has xanthan gum in it, or add 1 teaspoon.

Nutrition