Gingerbread Loaf
This Gingerbread Loaf recipe has a moist cake-like texture and is perfectly spiced with holiday flavors. Topped with a rich brown butter cream cheese frosting makes this a Copycat Starbucks Gingerbread Loaf. Gingerbread loaf cake can be for breakfast, snack or dessert – and also doubles as a thoughtful homemade gift.
I quite often make loaf cakes like my Amish Cinnamon Bread or Nutella Banana Bread. Since they are so freezer-friendly, we usually have many on hand for when the craving strikes.
Which is a good thing because we love them quite often as both an easy breakfast and a delicious snack.
Fall, winter, and the upcoming holiday season mean it’s time for my beloved quick bread recipes to also have the warmth of holiday spices like our mouthwatering Cranberry Eggnog Bread does.
Truth is, baking over the holidays isn’t complete until you make this gingerbread loaf cake. It combines the traditional flavors of Soft Gingerbread Cookies with a moist loaf.
Why You’ll Love This Recipe
- Total Time: 1.5 hours
- Serves: 8-10
This homemade gingerbread loaf recipe introduces itself by filling your home with the most intoxicating aroma.
That nostalgic and soothing scent will be reason enough to want to make make this consistently throughout the Christmas season.
I like to think this is a copycat Starbucks gingerbread loaf, because its topped with the most incredible cream cheese frosting that is actually a unique brown butter frosting.
If you’re looking for a treat to get you excited for Christmas or want a loaf cake for your holiday table, this is the recipe for you.
PRO TIP: Make a double batch and store a Gingerbread Loaf in your freezer to have on hand for unexpected company, to take somewhere to serve and share, or to use as homemade gifts.
For more recipes with the wonderful classic gingerbread flavour, check out my Chewy Chocolate Gingerbread Cookies or these amazing Salted Caramel Gingerbread Cupcakes.
Ingredients and Notes
Here are the key simple ingredients to make this easy gingerbread loaf with brown butter frosting. As always, the full recipe is on the printable recipe card at the end of this post.
Tips & Tricks
How to Make Gingerbread Loaf
This recipe involves two sets of instructions to make this holiday treat, one to bake the loaf and the the other for the butter cream frosting.
Keep in mind, you can also enjoy the loaf on its own without the frosting. While ‘its’ recommended, the frosting is optional.
Loaf Instructions
- While bread is cooling, prepare brown buttercream cheese frosting.
- Preheat oven to 350 degrees. Line a one-pound loaf pan with parchment paper.
- Sift flour, add baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix thoroughly.
- In a separate bowl, combine egg and vanilla. Â
- In a mixing bowl of a stand mixer with a paddle attachment, cream butter and brown sugar. Scrape down the bowl and then add molasses. Cream until a smooth consistency and scrape down the bowl.Â
- Add eggs and beat on medium speed for one minute. Scrape down bowl.
- Remove paddle, fold in a third of the dry ingredients to the wet ingredients by hand, followed by a third of the buttermilk until just combined.
Repeat alternating dry ingredients and buttermilk until all ingredients have been incorporated. Do not over-mix.
- Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let loaf cool for 20 minutes. Lift the parchment and the loaf out of the pan and let fully cool on a cooling rack. Â
Frosting Instructions
- To brown butter, melt the butter in a medium saucepan over medium heat. Stir continuously as the melted butter foams and sizzles around the edges.Â
Continue stirring until butter eventually turns an amber color, toasted milk solids are seen collecting at the bottom, and it has a nutty aroma.
The process takes between 5-7 minutes total. Do not step away from the butter as it’s browning, as it can easily burn once it is browned. - Transfer butter to a heat proof bowl and put in the refrigerator. Stir the brown butter once every 20 minutes to speed up the cooling process.
Repeat stirring until the butter has resolidified, around 40 – 60 minutes total. Remove from the refrigerator and let it rest on the counter until room temperature. - Using an electric mixer or the stand mixer with a paddle attachment, beat the cream cheese on medium until smooth. Add in the brown butter and beat until fully incorporated and smooth, about 1-2 minutes.
- On the slowest setting of your mixer, add one cup of powdered sugar to the bowl and mix. Slowly add in the additional powdered sugar. When fully combined, beat on medium-high until smooth. Scrape down bowl.
- Add in the vanilla and beat on medium-high until incorporated. Add in milk one teaspoon at a time and beat on high until smooth. Â
- Frost your gingerbread cake when cool. Â
Serving Ideas
This easy gingerbread loaf recipe is great on its own, but there are options for when you want to add something extra.
Storage and Freezing
FAQ’s
Absolutely! Just skip adding the salt that’s included in the recipe.
If you don’t have buttermilk, you can add a combination of white vinegar and milk in its place. Add one tablespoon of white vinegar to a cup and then fill the cup with milk to one cup. Let mixture sit for 10 minutes before use.
A good rule of thumb is 2-4 hours, depending on the temperature in the room.
More Bread Recipes
If you’ve tried this Gingerbread Loaf or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Gingerbread Loaf
Ingredients
For the Gingerbread Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 egg (room temperature)
- 1 ½ teaspoons vanilla
- ½ cup butter (room temperature)
- 1/3 cup light brown sugar (packed)
- 2/3 cup molasses
- 1 cup buttermilk (room temperature)
For the Brown Butter Cream Cheese Frosting
- ¼ cup brown butter
- ½ cup cream cheese (softened to room temperature)
- 2 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tsp milk
Instructions
Loaf Instructions
- Preheat oven to 350 degrees. Line a one-pound loaf pan with parchment paper.
- Sift flour, add baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix thoroughly.Â
- In a separate bowl, combine egg and vanilla. Â
- In a mixing bowl with a paddle attachment, cream butter and brown sugar. Scrape down the bowl and then add molasses. Cream until a smooth consistency and scrape down the bowl.Â
- Add eggs and beat on medium speed for one minute. Scrape down bowl.
- Remove paddle, fold in a third of the dry ingredients by hand, followed by a third of the buttermilk until just combined. Repeat alternating dry ingredients and buttermilk until all ingredients have been incorporated. Do not overmix. Â
- Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until a toothpick comes out clean. Â
- Let loaf cool for 20 minutes. Lift the parchment and the loaf out of the pan and let fully cool on a baking rack. Â
- While bread is cooling, prepare brown buttercream cheese frosting.
Frosting Instructions
- To brown butter, melt the butter in a medium saucepan over medium heat. Stir continuously as butter foams and sizzles around the edges. Continue stirring until butter eventually turns an amber color, toasted milk solids are seen collecting at the bottom, and it has a nutty aroma. The process takes between 5-7 minutes total. Do not step away from the butter as it’s browning, as it can easily burn once it is browned.Â
- Transfer butter to a heat proof bowl and put in the refrigerator. Stir the brown butter once every 20 minutes to speed up the cooling process. Repeat stirring until the butter has resolidified, around 40 – 60 minutes total. Remove from the refrigerator and let it rest on the counter until room temperature.
- With a paddle attachment, beat the cream cheese on medium until smooth. Add in the brown butter and beat until fully incorporated and smooth, about 1-2 minutes.
- On the slowest setting of your mixer, add one cup of powdered sugar to the bowl and mix. Slowly add in the additional powdered sugar. When fully combined, beat on medium-high until smooth. Scrape down bowl.
- Add in the vanilla and beat on medium-high until incorporated. Add in milk one teaspoon at a time and beat on high until smooth. Â
- Frost your gingerbread loaf when cool. Â
Notes
- Store in the refrigerator until it is ready to be served. Remove 20 minutes before serving to let it warm to room temperature.
- Both the loaf and frosting can be frozen for up to three months. Before freezing, portion each slice and wrap in plastic wrap. Store in a freezer bag.
