Gingerbread Loaf Cake

Make this Gingerbread Loaf Cake for the holidays!

Recipe by Mimi Council.





Gingerbread Loaf

Makes 9 x 5-inch Loaf


1/2 cup (113 grams) organic salted butter, softened

57 grams (1/4 cup) organic cane sugar

57 grams (1/4 cup) organic packed dark brown sugar

85 grams (1/4 cup) organic blackstrap molasses

2 organic large eggs

1/2 cup organic heavy whipping cream

198 grams (1 1/4 cup plus 2 tablespoons) all natural cake flour

1 teaspoon organic ginger

1 teaspoon organic cloves

1 teaspoon organic cinnamon

1/2 teaspoon organic ground vanilla bean

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting

1/4 cup (57 grams) organic salted butter, softened

170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted

1 tablespoon plus 1 teaspoon organic milk


Method Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar dark brown sugar, and molasses. Add the eggs and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl when needed.


In a separate bowl, whisk together the cake flour, ginger, cloves, cinnamon, vanilla bean, baking powder and sea salt. Add in the cake flour mixture and mix on low until combined into a smooth batter. Scrape down the sides of the bowl and mix again as needed.


Pour the batter into the loaf pan and spread out evenly.

Bake for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.


To make the frosting: Add the butter, powdered sugar, and milk and mix on low until combined. Speed mixer up to high and mix for 1 minute or until light and fluffy.


Spread the frosting over the top of the loaf.


Store in an airtight container for up to 7 days.


Gluten Free - Replace the cake flour for 198 grams (1 1/4 cups) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend


High Altitude - Bake at 350°F for 1 hour, or until a wooden pick inserted in center comes out clean.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!