Iced Gingerbread Loaf Cake Recipe

Introduction

This Iced Gingerbread Loaf Cake is a cozy and flavorful treat perfect for any season. Packed with warm spices and topped with a sweet glaze, it’s an inviting twist on classic gingerbread that’s moist and easy to make.

Ingredients

• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup dark brown sugar
• 1/2 cup molasses (unsulphured, not blackstrap)
• 1 tbsp ginger paste (or ¼ tsp ginger powder)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1 tsp vanilla bean paste*

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick baking spray to prepare for the batter.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt until evenly combined.
3. Step 3: In a separate bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture is light and fluffy, about 2 minutes.
4. Step 4: Add the molasses and ginger paste to the creamed butter mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
5. Step 5: Add the eggs and vanilla extract, then mix again until well combined.
6. Step 6: With the mixer on low speed, pour in the milk followed by the dry ingredients. Mix just until the dry ingredients are combined—avoid overmixing to keep the loaf tender.
7. Step 7: Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula.
8. Step 8: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the gingerbread loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
10. Step 10: To make the icing, whisk together powdered sugar, whole milk, and vanilla bean paste in a small bowl until smooth.
11. Step 11: Pour the glaze over the cooled loaf and spread it evenly to the edges so it just drips down the sides. Allow the glaze to set for 15 minutes before slicing and serving.

Tips & Variations

• For a spicier kick, add a pinch of ground black pepper or extra ginger powder to the dry ingredients.
• Swap whole milk with buttermilk for a slightly tangier flavor and tender crumb.
• If you don’t have vanilla bean paste, substitute with an equal amount of vanilla extract in the glaze.
• Try folding in chopped crystallized ginger or walnuts for extra texture and flavor.
• Ensure not to overmix the batter once adding the dry ingredients to keep the loaf soft and moist.

Storage

Store the gingerbread loaf tightly wrapped at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. Reheat slices gently in a microwave for 15-20 seconds for a warm treat. The glaze may soften slightly upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener instead of molasses?

Molasses provides a distinctive rich flavor and moisture, but you can substitute it with dark corn syrup or honey in equal amounts, though the taste will be slightly different.

Is ginger paste essential for this recipe?

Ginger paste adds fresh, intense ginger flavor, but you can substitute it with ¼ teaspoon of ginger powder for convenience without significantly changing the taste.

Iced Gingerbread Loaf Cake Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

A moist and flavorful iced gingerbread loaf cake spiced with cinnamon, cloves, nutmeg, and ginger, baked to perfection and topped with a smooth vanilla glaze. This perfect holiday treat combines warm spices with a sweet molasses base and a silky icing that drips enticingly down the sides.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup dark brown sugar
• 1/2 cup molasses (unsulphured, not blackstrap)
• 1 tbsp ginger paste (or 1/4 tsp ginger powder)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup whole milk

Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk
• 1 tsp vanilla bean paste

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with nonstick baking spray to ensure easy removal of the loaf after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt. This ensures all your spices and leavening agents are evenly distributed throughout the batter.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened unsalted butter and dark brown sugar together until the mixture becomes light and fluffy, about 2 minutes. This creates a creamy base for the batter.
4. Add Molasses and Ginger: Mix in the molasses and ginger paste to the butter and sugar mixture, scraping down the sides of the bowl as needed to fully incorporate all ingredients.
5. Incorporate Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing just until combined to retain a light texture.
6. Add Milk and Dry Ingredients: With the mixer on low speed, alternately add the whole milk and the dry ingredient mixture to the wet ingredients. Mix gently and just until the dry ingredients are combined to avoid overmixing which can cause a tough texture.
7. Transfer Batter and Smooth: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
8. Bake the Loaf: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
9. Cool in Pan then Rack: Allow the loaf to cool in the pan for 10 minutes, then gently remove it from the pan and transfer to a wire rack to cool completely.
10. Prepare the Glaze: In a small bowl, whisk together powdered sugar, whole milk, and vanilla bean paste until smooth and pourable.
11. Glaze the Loaf: Pour the glaze evenly over the cooled gingerbread loaf, spreading it to the edges so it just barely drips down the sides. Let the glaze set for about 15 minutes before slicing and serving.

Notes

• Do not overmix the batter once the dry ingredients are added to avoid a dense or tough loaf.
• Use unsulphured molasses for a sweeter, milder flavor compared to blackstrap molasses which is more bitter.
• Allow the loaf to cool completely before glazing to avoid melting the glaze.
• You can substitute ginger paste with 1/4 teaspoon of ground ginger powder if unavailable.
• This loaf stores well at room temperature in an airtight container for 2-3 days or can be refrigerated for up to a week.

Keywords: gingerbread loaf, iced gingerbread, molasses cake, holiday cake, spiced loaf, gingerbread cake