Gingerbread Loaf with Molasses Frosting
This gingerbread loaf with molasses frosting is going to be your new favorite holiday treat. Moist, tender gingerbread cake is topped with rich, creamy, sweet, and tangy molasses frosting to create a dessert that's full of festive fall flavor.
Servings: 4 Mini Loaves
Ingredients
Gingerbread
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup butter, cold and cut into small pieces
- ½ cup molasses
- ½ cup dark corn syrup
- ½ cup packed brown sugar
- 9 ounces milk
- 1 large egg
Molasses Frosting
- 4 ounce cream cheese
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 1½ cup powdered sugar
- 1 tablespoon molasses
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350° and lightly spray (4) disposable paper loaf pans (7x3.5x2).
Gingerbread
- In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
- In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
- With another small saucepan, heat molasses and corn syrup until lukewarm as well.
- While both pans are cooling down a bit, cut cold butter into small pieces, add to the flour mixture, and use a pastry blender, or 2 forks, until mixture resembles fine crumbles.
- Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
- Add egg and whisk until well Incorporated.
- Pour into the prepared disposable paper loaf pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool completely in the baking pan.
- Once cooled, remove from the pan and let cool completely.
Molasses Frosting
- In a medium mixing bowl, beat cream cheese and butter together until creamy.
- Add vanilla and cinnamon, mix well.
- Slowly add powdered sugar and beat until creamy.
- Mix molasses into mixture and blend well.
- Refrigerate frosting until chilled then frost each loaf once completely cooled.
Notes
Tips
- Cube your butter first. Then, chill it until ready to cut it into the flour to create the best loaf texture.
- Bring your egg to room temperature for better emulsification without overmixing.
- Mix your wet and dry ingredients until just combined. Overmixing creates a dense, tough loaf.
- For the best frosting texture, sift your powdered sugar before mixing.
- Mix your frosting while your loaves are cooling, so it has plenty of time to chill before using it.
- Your loaves should be fully cooled before frosting. Any warmth will thin the frosting, causing it to slide offf of your loaf.