Description
This Iced Gingerbread Loaf Cake is a moist, flavorful treat perfect for the holiday season or any cozy occasion. Infused with warm spices like cinnamon, cloves, nutmeg, and ginger, and sweetened with molasses and dark brown sugar, this quick bread is topped with a simple vanilla glaze that adds the perfect touch of sweetness and elegance.
Ingredients
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 ¼ 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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with dark brown sugar until light and fluffy, about 2 minutes, which helps create a tender crumb.
- Add molasses and ginger: Mix in the molasses and ginger paste to the creamed butter and sugar mixture, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Incorporate eggs and vanilla: Add the eggs and vanilla extract to the mixture and mix until combined, ensuring the batter is smooth.
- Add milk and dry ingredients: With the mixer on low speed, gradually add the whole milk followed by the dry ingredient mixture. Mix just until the dry ingredients are combined; avoid overmixing to prevent a tough texture.
- Transfer batter to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the loaf is fully baked.
- Cool: Allow the gingerbread loaf to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together the powdered sugar, whole milk, and vanilla bean paste until smooth.
- Glaze the loaf: Pour the glaze evenly over the cooled loaf, spreading it to the edges so it just barely drips down the sides. Let the glaze set for 15 minutes before slicing and serving.
Notes
- Ensure not to overmix the batter after adding the dry ingredients to keep the loaf tender and moist.
- Use unsulphured molasses for the best flavor; blackstrap molasses can be too bitter.
- Letting the loaf cool completely before glazing helps the icing to set properly and prevents it from melting off.
- For a spicier kick, feel free to add extra ginger or substitute fresh grated ginger for the paste.
- This loaf keeps well at room temperature for 2 days; store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
