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Classic Gingerbread Loaf

Classic gingerbread loaf topped with white icing and festive red, green, and white sprinkles on a cooling rack.
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A moist, spiced Classic Gingerbread Loaf topped with cream cheese frosting. Perfect for holiday baking, gifting, or enjoying with coffee.

Ingredients

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  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark molasses
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3/4 cups all-purpose flour
  • 8 ounces cream cheese, room temperature
  • 1/4 teaspoon salt (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon heavy whipping cream
  • 1/2 teaspoon vanilla extract (for frosting)
  • Holiday sprinkles (optional)

Instructions

  1. Preheat oven to 350°F. Grease and line a 9-inch loaf pan with parchment paper.
  2. Cream butter and sugar in a mixer for 4–5 minutes until fluffy.
  3. Add eggs and vanilla; beat for another minute. Mix in molasses until fully combined.
  4. Add salt, spices, baking powder, baking soda, and flour. Mix until just combined.
  5. Pour batter into loaf pan and bake for 55–60 minutes. Check doneness with a toothpick.
  6. Cool completely in the pan before frosting.
  7. For frosting: Beat cream cheese until fluffy. Gradually add powdered sugar. Mix in cream, vanilla, and salt.
  8. Spread frosting on cooled loaf. Top with sprinkles if desired.

Notes

  • Use only dark molasses, not blackstrap.
  • Don’t open the oven during baking to prevent sinking.
  • The loaf is delicious even without frosting—try dusting with powdered sugar.
  • Store wrapped in plastic and refrigerate up to 5 days.
  • Freezes well for up to 3 months; thaw overnight in fridge.

Nutrition

Find it online: https://recipeeasily.com/classic-gingerbread-loaf-recipe/