This deliciously sweet and spicy gingerbread loaf is the perfect treat to bake, share and enjoy all throughout the holiday season! The rich cream cheese frosting makes it extra special. You may even want to make a loaf (or 10) to give away to friends!
For the Gingerbread:
- 2 cups of flour (make it gluten free by using King Arthur Flour)
- 1 Tablespoon of baking powder
- 1/4 cup of sugar
- 1/4 cup of brown sugar
- a pinch of salt
- 1/2 Tablespoon of ground ginger
- 1 teaspoon of cinnamon
- 1/4 teaspoon of allspice
- 1/4 teaspoon of ground cloves
- 1 stick of butter – melted
- 3/4 cup of Molasses
- 1/2 cup of raw natural honey – with the comb in the jar
- 2 eggs – beaten
- 1 cup of heavy cream
- 1 Tablespoon of Vanilla
For the Frosting:
- 1 1/2 cups of powdered sugar
- 1 teaspoon of Vanilla
- 1 Tablespoon of heavy cream (more if needed)
- 3 – 4 ounces of cream cheese
To Make the Gingerbread:
Set the oven to 350 degrees, and grease and flour a loaf pan (most are 9 X 5 inches.)
In the mixing bowl of a stand mixer, blend the butter, molasses, honey, cream, vanilla and eggs until smooth and creamy.
Add the sugar, and brown sugar, and mix until smooth.
In a separate bowl, mix the flour, baking powder, salt, ground ginger, cinnamon, allspice, and cloves.
Add the to mixing bowl a little at a time, mixing between additions.
When all the flour has been added, turn mixer to medium speed, and blend well for about 15 seconds. Scrape down the sides of the bowl, and mix again.
Pour batter into loaf pan, and bake for 45 – 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven, and place on a wire rack to cool in the pan for about 10 minutes.
Turn the loaf out onto the wire rack, and cool completely.
To Make the Icing:
While the loaf is cooling, make the icing.
Rinse out the mixing bowl, and place the cream cheese in the bowl.
Blend with the whisk attachment until smooth and creamy.
Add the vanilla and cream, then blend.
Add the powdered sugar a little at a time, until all the powdered sugar has been added.
If the icing is too thick, add a few drops of the cream. If it’s too thin, add a little more powdered sugar. Place the mixing bowl in the refrigerator until the Gingerbread loaf is completely cool.
When the loaf is cool, place it on a serving plate, or bread plate, and ice the whole loaf with the icing. Place the left over icing in a small container, and keep in the refrigerator.
When serving the Gingerbread loaf, you can add a little icing to individual pieces if desired.
Serve and Enjoy!