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Iced Gingerbread Loaf Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/iced-gingerbread-loaf-cake-recipe/