Yield1 loaf (8 x 4 in / 20 x 10 cm), about 8 slices
Prep15 minutes
Bake50-55 minutes
LevelBeginner-Friendly
Texture goal
A moist, tender loaf with a dense crumb and a smooth, creamy glaze on top.
This gingerbread loaf with cream cheese glaze is the perfect holiday treat, combining warm spices with a rich, tangy glaze. It's a cozy, nostalgic dessert that's easy to bake and even easier to enjoy.
Why you'll want it now, Warm spices and a tangy glaze make this loaf irresistible during the holiday season.
Why this recipe works
The combination of molasses and brown sugar gives the loaf its deep, rich flavor, while the cream cheese glaze adds a tangy sweetness that perfectly complements the spice. Using oil instead of butter keeps the loaf moist and tender.
Equipment
8 x 4 in (20 x 10 cm) loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease and line an 8 x 4 in (20 x 10 cm) loaf pan with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
In a separate bowl, mix the oil, brown sugar, and molasses until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
To make the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
Drizzle the cream cheese glaze over the cooled gingerbread loaf before serving.
Enjoy a slice of this gingerbread loaf with a hot cup of tea or coffee. It's sure to warm your heart and home.
How you'll know it's ready
You'll know it's ready when a toothpick inserted into the center of the loaf comes out clean with a few moist crumbs.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and start checking for readiness a few minutes early. Standard oven users can follow the recipe as written.
Frosting, filling & glaze notes
The glaze should be thick yet pourable, falling in a slow ribbon from the spoon.
Troubleshooting
If the loaf is too dense, make sure to check the freshness of your baking soda and baking powder.
If the glaze is too runny, add more powdered sugar until it reaches the desired consistency.
If the loaf sinks in the middle, ensure your oven is fully preheated before baking.
If the edges brown too quickly, cover them with foil during the last 15 minutes of baking.
Storage
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make ahead
You can bake the loaf a day ahead and store it in the fridge. Glaze just before serving.
Variations
Add 1/2 cup of chopped nuts for extra texture.
Mix in 1/2 cup of raisins or dried cranberries for a fruity twist.
Spice it up with a pinch of cayenne pepper for a subtle heat.
Use orange zest in the glaze for a citrusy kick.
Frequently asked questions
Can I use a different glaze?
Yes, a simple vanilla glaze or a dusting of powdered sugar would also work well.
Can I freeze the gingerbread loaf?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing.
What can I use instead of buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar added and let it sit for 5 minutes.
How do I prevent the loaf from sticking to the pan?
Make sure to grease the pan well and line it with parchment paper for easy removal.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
