Gingerbread Loaf with a Vanilla Bean Cream Cheese Glaze
This holiday gingerbread loaf is cake-like, moist, and has the wonderful spices required to make it perfect. It is topped with a vanilla bean cream cheese glaze that serves us a tangy sensation with each bite.
Servings: 8
Ingredients
Gingerbread Cake
- 2 sticks of butter salted and room temp
- 1 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 3/4 cup AP Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup molasses
- 1/3 cup hot water
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp allspice
Cream Cheese Glaze
- 4 ounces cream cheese
- 2 tbs vanilla bean paste
- 4 tbs powdered sugar
- 4 tbs heavy cream
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper
- Cream the butter and sugar for 3-5 minutes using an electronic mixer
- Add the eggs and the extract
- Dilute the molasses with the hot water and set aside.
- Add all of the spices, salt, and leavening agents to the AP flour.
- Alternatively add the flour and the diluted molasses and be careful not to overmix
- Pour into the loaf pan and bake for 45 minutes checking for doneness
Cream Cheese Icing
- Add the cream cheese to the mixer and whip until no large lumps remain.
- Add the powdered sugar, vanilla extract and continue to whip.
- Begin by adding 2 tbs of milk of choice, then add more milk until you get the desired consistency.
- Spread onto a warm gingerbread loaf.
Video
Notes
- Diluting the molasses is a crucial step in this gingerbread - don't skip it. Doing so could mean that you have a large dent in the middle of the cake.
- You can add a glaze/icing or leave the gingerbread bare. It will taste delicious regardless.
- The gingerbread will last fresh wrapped tightly for up to 5 days. After that, get creative and use for french toast, or bread pudding.