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Gingerbread Loaf

This deliciously spiced Gingerbread loaf makes the perfect festive bake. Ultra-soft with irresistible flavour and texture, this bake tastes just like the legendary Starbucks Gingerbread loaf. This classic cake Topped with a sweet and tangy cream cheese frosting, is one of my favourite holiday bakes.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, cake / dessert
Cuisine: American
Servings: 1 loaf

Ingredients

FOR THE CAKE

  • 1 ½ cups / 180g all-purpose / cake flour
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon baking soda/bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice / mixed spice/pumpkin pie spice SEE NOTE 1
  • ½ cup / 1 stick /115g cold butter cut into small pieces
  • ½ cup / 170g molasses SEE NOTE 2
  • ½ cup / 170g maple syrup / golden syrup / corn syrup SEE NOTE 2
  • ½ cup /110g brown sugar
  • 1 ¼ cup / 285 ml full-fat milk
  • ¼ cup / 60 ml buttermilk SEE NOTE 3

FOR THE CREAM CHEESE FROSTING

  • ½ cup / 125g / 4 oz cream cheese room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups / 190g cups powdered sugar SEE NOTE 4

Instructions

TO MAKE THE CAKE

  • Grease and line a 9x5 inch ( 23x13cm) loaf tin with baking paper /parchment paper
  • Heat the oven at 320°F (160°C). Sift the flour, baking powder, baking soda (bicarbonate of soda), ground ginger, cinnamon and allspice/pumpkin pie spice together in a bowl. Add in the diced butter and rub it into the flour
  • Measure out the molasses and syrup into a small pan and warm gently until melted and runny but not hot. SEE NOTE 5
  • Set aside until lukewarm.
  • Put the sugar and milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
  • Then whisk the milk into the flour mixture, followed by the molasses mixture
  • Mix in the buttermilk to form a smooth thick batter.
  • Pour the mixture into the prepared tin. Bake in a preheated oven at 320°F (160°C) for about 40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  • Remove from the oven and leave in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely.

TO MAKE THE CREAM CHEESE FROSTING

  • Beat the cream cheese with vanilla extract and then add the powdered sugar.
  • Beat until smooth and creamy. Add more sugar if you prefer a thicker frosting.
  • Spread a thick layer of the frosting over the cooled gingerbread loaf.

Notes

1. I just add a teaspoon of either mixed spice or pumpkin pie spice to the recipe. This spice is basically a blend of ground cloves, nutmeg, cinnamon and ginger and is also referred to as allspice.
2. You can use one of the following. Either use it in place of the molasses or syrup or both.
Honey
Brown sugar
Maple syrup
Golden Syrup
Just a note, that because of the distinct taste of which molasses has in the recipe, substituting it with one of the above will alter the flavour. Don't worry though because It will still turn out to be an amazing bake with delicious taste and texture.
3. If you do not have buttermilk then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1/4 cup / 60 ml milk. Set aside for 5 minutes before using in the recipe.
4. Add more powdered / icing sugar if you prefer a thicker frosting.
5. If you are substituting brown sugar for the molasses and syrup, then just add it to the milk in step 5. Include it with the sugar specified in the recipe as well.