This easy gingerbread loaf cake comes together without a mixer and is a delicious addition to your Christmas festivities! And the cream cheese glaze on top just makes it that much better!
The life of a food blogger is hard. Like when you have to taste five different version of the same gingerbread loaf cake to get it exactly where you want it.
Oh I’m sorry, did I say hard? I meant really good. Because it’s gingerbread; is it really even the holidays if gingerbread doesn’t make an appearance?
Spicy, molasses-y (let’s make that a word) and topped with a lusciously smooth cream cheese glaze, if you love holiday flavors then you’ll LOVE THIS LOAF! (And if you love easy desserts then you’ll love it even more!)
Why you’ll love this gingerbread loaf:
- You don’t need a mixer or any other special equipment
- It’s really easy to make
- The ingredients are all easy to find and you probably have most on hand already
How to make gingerbread loaf cake
- Sift together your dry ingredients
- Combine molasses, eggs, and a few other ingredients
- Stir until smooth
- Stir in the dry ingredients and some boiling water
Then it’s just a matter of pouring the batter into a loaf pan and baking for about 45 minutes.
After your gingerbread loaf has baked, it should look like the photo above. It might crack or sink a bit on top; don’t worry, that’s normal.
Once your gingerbread cake has cooled, you can either wrap it tightly and store it at room temperature overnight, or you can glaze it and serve it.
How to make cream cheese glaze for gingerbread
- Combine butter and cream cheese and either stir or beat with an electric mixer until smooth
- Add powdered sugar and vanilla
- Stir or beat until smooth
Note: if you mix your glaze by hand I recommend sifting the powdered sugar first so the glaze isn’t lumpy; it’s hard to remove the lumps when you stir by hand
- Pop the glaze in the microwave and heat in 15-second intervals, stirring after each, until the glaze is pourable but not melted–see how it’s running off the spatula in the first pic above? That’s what you’re going for
- Spoon or pour the glaze over the cooled loaf
Then just refrigerate for a few minutes to set the glaze and serve.
And enjoy! I really hope you love this gingerbread loaf as much as I did. Trust me when I say I’ve been eating it on the reg with my morning coffee so frequently that I think I might just turn into a jar of molasses. . .
A few more recipes you might enjoy
Eggnog Cheesecake
Ginger Molasses Cookies
Nantucket Cranberry Cake
Gingerbread Cupcakes
Christmas Poke Cake
Did you make this iced gingerbread loaf? Yay! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
This easy gingerbread loaf with cream cheese glaze is a delicous addition to your holiday festivities!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
- 4 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray an 8-1/2 by 4 1/2-inch loaf pan with cooking spray and set aside.*
- Sift the dry ingredients (flour through ground cloves) into a medium bowl. Set aside.
- Combine the butter, brown sugar, molasses, eggs, and vanilla in a large mixing bowl and stir until well combined.
- Stir in half of the dry ingredients until just combined, then stir in half of the water. Repeat, stirring just until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake 40 to 50 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Cool in the pan for 20 minutes, then carefully remove to a wire rack to cool completely before glazing.
- Combine the butter and cream cheese in a medium microwave-safe bowl and beat until smooth. (You can do this by hand or with a hand mixer.)
- Add the powdered sugar (sift it first if you’re mixing by hand), the vanilla, and the salt. Stir again until smooth.
- Heat the glaze in the microwave in 15-second intervals, stirring after each, until the glaze is a pourable consistency; you don’t want it to be melted, just a little runny.
- Pour the glaze over the gingerbread and pop it in the fridge until the glaze sets. Slice and serve.
- *You can also bake this as a cake in an 8-inch square baking pan. It will bake for about 25 to 35 minutes; it’s done when a toothpick inserted into the center of the cake comes out clean.
- This gingerbread loaf is best eaten the day it’s made; it gets a little hard in the fridge but you can store unglazed gingerbread at room temp (tightly wrapped) for up to a day. You can also freeze individual slices, again tightly wrapped, for up to 3 months.
Alexandra @ It's Not Complicated Recipes says
Such a warm, festive sweet treat! I love gingerbread! And that cream cheese glaze sounds delicious!
Mary Ann | The Beach House Kitchen says
OMG! Can’t beat the coziness of gingerbread Kelsie! I happen to be working on a little gingerbread recipe of my own today. This loaf looks absolutely delicious and just perfect alongside my morning tea! Pinned. Happy Monday!
Dawn - Girl Heart Food says
Oh yes, the holidays wouldn’t be the holidays without gingerbread! I made a cake last year and had to test out about 5 times before I got it just right. Oh the struggles, lol. This gingerbread loaf looks perfect, Kelsie! Bet it would be lovely with my coffee right about now 🙂 Pinned! Happy Monday to ya!
David @ Spiced says
Yup, I’m going to need a loaf of gingerbread now. I have always loved gingerbread, and it’s one of my favorite flavors come this time of year. (Robbie has taken after me…he loves the gingerbread oatmeal that comes out this time of year.) And the tip about microwaving the cream cheese glaze is pure genius, Kelsie. It’s a tough life, but someone’s gotta do it. 🙂 Speaking of that, are you hiring??
Leanne says
I seriously love gingerbread and this one looks spectacular. While I can most definitely enjoy gingerbread plain, the frosting on this loaf looks so inviting! Great recipe Kelsie! Pinning and can’t wait to try it!
annie@ciaochowbambina says
Is there anything better than the wafting aroma while a gingerbread is baking? I think not! This is a keeper, my friend!!
Kelly @ Kelly Lynn’s Sweets and Treats says
Hehehe yes…taste testing as a food blogger is rough lol lol lol. Totally wishing there was a loaf of this gingerbread baking in my oven now! I bet it will make the house smell delicious 😋 pinning!!!
Milena says
I am glad that you did all the taste testing between versions so I can go with the best one:) Thank you for that. Ginger bread is such a necessity around the holidays and yours looks gorgeous by the way!
Laura says
Kelsie – I love a good gingerbread, whether in loaf, cake or cookie form! And this simple loaf is calling my name. I agree with you that everything is better with a cream cheese glaze! Thanks for the simple recipe!
Cheyanne says
Yaaaaass, girl! Bring on the holiday treats!!! I don’t know what’s gotten into me this year, but I’m super excited for Christmas… and all the holiday flavored food! Like, I’m 1 second from throwing up my Christmas tree and baking this gingerbread loaf cake every day on repeat! I love molasses in baked goods and gingerbread is a MUST! Needless to say, this deliciousness will be making an appearance in my future!!! With ALL the glaze!!!! *drool* pinned!
Katherine | Love In My Oven says
I NEED this in my life, Kelsie! Gingerbread is the best, especially around this time of year!! Molasses is such a great flavour! I’m getting so excited for all of the Christmas baking. I feel like I might go overboard this year…like I do every year! Woop!
Carlee says
My morning coffee is jealous of your morning coffee because it hasn’t been getting to indulge in gingerbread! I should make this for our Christmas morning spread!
mary anderson says
these are my favorite to order out, but I have a sneaking suspicion they are more than 240 calories at a restaurant:glad i can make this at home now it would be a hit in our house definitely going to give it a try
Matt - Total Feasts says
Gingerbread is my ultimate favourite dessert! You’ve got a brilliant dark colour on it, and what a cool idea for the topping. Normally I just have it plain, so I can’t wait to try it with some icing!
John / Kitchen Riffs says
Really like gingerbread, and you’re reminding me it’s been ages since I’ve had any. Gotta make this loaf and get my fix! 🙂 Thanks.
Mimi says
I think I could actually make this! Not sure I could make the glaze as pretty as yours, though. You’re just so talented. But wow this is pretty.
Ben|Havocinthekitchen says
I feel Christmas, Kelsie (Thanks to this lovely recipe!)
This gingerbread loaf looks and sounds delightful; perfect for this time of the year. I know some people don’t like adding molasses into gingerbread, but I honestly don’t consider those variations a gingerbread! Certainly, I love this delectable glaze, too!
Dana says
I cannot wait to make this, it looks fantastic Kelsie!! In fact, I just bought some more black strap molasses this past weekend, AND I just got some cream cheese in my grocery shopping errands today so I may even try this tonight!! I’m super excited for all the holiday goodies and gingerbread is one of my faves. I usually only make gingerbread cookies or cupcakes so I’m excited to try a new gingerbread creation. This loaf is seriously calling my name!
I got a kick out of your food blogger woes comment…it’s tough work NOT eating all the different versions so I can relate haha Every time I try a new pie (or other treat) recipe to experiment, I’m almost disappointed it works out because I want to keep making more ‘test’ samples! LOL
THanks for sharing this lovely dessert, I’ll def let you know how it goes. I am pretty sure I’m gonna LOVE it!! xo