Print

Gingerbread Loaf with Cream Cheese Frosting and Candied Ginger Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

This warmly spiced gingerbread loaf recipe delivers a moist and tender treat perfect for the holiday season. Infused with cinnamon, cloves, ginger, and a hint of orange zest and juice, this loaf is beautifully complemented by a fluffy cream cheese frosting and garnished with candied ginger, dried cranberries, and a sprinkle of orange zest sugar for an extra festive touch.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons ground ginger

Wet Ingredients

  • 2 large eggs
  • 1 ½ cups white sugar
  • ¾ cup unsweetened applesauce
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest, plus more for serving
  • ½ cup fresh orange juice (from 1 large orange)

Cream Cheese Frosting

  • 1 cup powdered sugar
  • 4 ounces cream cheese
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1-2 tablespoons heavy cream

For Serving (Optional)

  • Candied ginger, roughly chopped
  • Orange zest mixed with 1 teaspoon white sugar
  • Dried cranberries, roughly chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position an oven rack in the lower third of the oven. Grease a 9 × 5-inch metal loaf pan with nonstick baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground cloves, and ground ginger. Setting this aside ensures even distribution of the spices and leavening agents.
  3. Combine Wet Ingredients: In a large bowl, beat together the eggs, white sugar, unsweetened applesauce, vegetable oil, vanilla extract, orange zest, and fresh orange juice until the mixture is smooth and well combined.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring after each addition until fully incorporated but not overmixed to maintain a tender crumb.
  5. Bake the Loaf: Pour the batter into the prepared loaf pan. Place it in the oven and bake for about 60 minutes, or until a knife inserted into the center comes out clean. Once baked, allow the gingerbread loaf to cool completely in the pan before frosting.
  6. Prepare the Cream Cheese Frosting: While the loaf is baking and cooling, prepare the frosting by creaming together the powdered sugar, cream cheese, vanilla extract, sea salt, and 1 tablespoon of heavy cream in a large bowl. Add the remaining heavy cream gradually, one tablespoon at a time, until the frosting reaches your desired consistency.
  7. Frost and Serve: Spread the cream cheese frosting evenly over the cooled gingerbread loaf. Garnish the top with chopped candied ginger, a sprinkle of orange zest mixed with sugar, and dried cranberries if using. Slice and serve for a delightful holiday treat.

Notes

  • For best flavor, use fresh orange zest and juice.
  • Allow the loaf to cool completely before frosting to prevent melting.
  • If desired, substitute vegetable oil with melted coconut oil for a different flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • You can freeze the loaf without frosting for up to 2 months; thaw before frosting.

Find it online: https://marthatasty.com/gingerbread-loaf-with-cream-cheese-frosting-and-candied-ginger-recipe/