Iced Gingerbread Loaf Cake: A Festive Treat for Every Occasion

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Gingerbread is a quintessential holiday treat that fills your home with warm, spicy aromas and brings festive cheer to any gathering. This Iced Gingerbread Loaf Cake is a delicious twist on the classic gingerbread, combining rich molasses and a touch of warm spices to create a dense, moist loaf. Topped with a smooth vanilla bean icing, it’s a perfect snack, dessert, or gift to share with loved ones. Whether you’re hosting a holiday brunch or looking for a thoughtful homemade gift, this cake is sure to impress!

Why You’ll Love This Iced Gingerbread Loaf Cake

This Iced Gingerbread Loaf Cake is the ultimate combination of flavor and simplicity. The loaf is moist and packed with the bold flavors of molasses, ginger, cinnamon, and other spices. It’s easy to make, with a straightforward process that doesn’t require complicated techniques. The smooth vanilla glaze adds the perfect finishing touch, making it not only delicious but also visually appealing. Plus, it’s a wonderful treat for holiday gifting, making it a hit at any Christmas celebration or cozy winter gathering.

Ingredients You’ll Need

To make this Iced Gingerbread Loaf Cake, you’ll need a few simple yet flavorful ingredients:

All-purpose flour: Provides the base for the loaf cake, giving it structure without being too heavy.
Ground cinnamon, cloves, nutmeg: These spices are essential for creating that warm, cozy gingerbread flavor.
Baking soda and baking powder: These help the loaf rise and achieve a light, fluffy texture.
Unsalted butter: Adds richness and moisture to the loaf. Make sure it’s softened to room temperature for easy incorporation.
Dark brown sugar: Brings a rich, molasses-like sweetness that enhances the gingerbread flavor.
Molasses: The key ingredient for traditional gingerbread flavor, lending an earthy, slightly bitter sweetness.
Ginger paste: Offers a fresh, aromatic kick to the loaf, though you can use ginger powder as an alternative.
Eggs: Bind the ingredients together and add moisture to the cake.
Vanilla extract: Enhances the flavor of the molasses and spices.

For the icing:

Powdered sugar: The base of the icing, giving it the right consistency and sweetness.
Whole milk: Used to create the smooth, pourable glaze.
Vanilla bean paste: Adds a deeper, more authentic vanilla flavor to the icing.

Alternative Ingredient Suggestions

If you need alternatives or are looking for dietary modifications, here are a few suggestions:

Ginger powder: If you can’t find ginger paste, ginger powder is a great substitute. It will still impart that signature ginger flavor but with less moisture.
Molasses: Unsulphured molasses is key to avoid bitterness. If unavailable, you can try maple syrup, though it will change the flavor profile slightly.
Dairy-free: Swap the butter with a plant-based butter alternative and use a dairy-free milk like almond milk for the icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, whisk together the dry ingredients: flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
In a separate bowl, cream the butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes.
Add the molasses and ginger paste to the butter-sugar mixture, mixing well to combine. Scrape down the sides of the bowl as needed.
Add eggs and vanilla extract, mixing until smooth.
Gradually add the milk to the mixture, followed by the dry ingredients. Mix on low speed until just combined—do not overmix.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
For the icing, whisk together powdered sugar, milk, and vanilla bean paste in a small bowl until smooth.
Pour the icing over the cooled loaf, spreading it so that it drips slightly down the sides. Let the icing set for about 15 minutes before slicing.

Tips & Tricks

Don’t overmix the batter when combining the dry ingredients with the wet—this ensures the loaf remains tender.
If you find the loaf too dense, you may have added too much flour, so be sure to measure properly using the spoon-and-level method.
Storage: Store the iced gingerbread loaf in an airtight container for up to 7 days, or freeze it for up to 10 months. It’s a great make-ahead option for holiday gifting!
Texture: If you prefer a slightly firmer loaf, reduce the amount of milk by a tablespoon or two.

Pairing Ideas and Variations

This Iced Gingerbread Loaf Cake is incredibly versatile. Here are a few ideas for variations and pairings:

Serve with a warm beverage like a spiced chai latte, hot cocoa, or even a festive holiday cocktail.
Mini Loaves: Consider baking smaller versions in mini loaf pans, perfect for gifting or serving at parties. Just reduce the baking time by about half.
Spicy Twist: Add a pinch of cayenne pepper or chili powder to the batter for a subtle kick.
Toppings: You can also top the iced loaf with chopped nuts like pecans or walnuts for added texture and flavor.

A Sweet Holiday Tradition

Gingerbread has been a holiday favorite for centuries, and this Iced Gingerbread Loaf Cake is a modern take on a timeless classic. Its rich, warm flavors and festive appeal make it the perfect treat for holiday gatherings, gifting, or enjoying during cozy winter afternoons. Whether you enjoy it for breakfast, dessert, or as a snack, this gingerbread loaf is sure to become a family favorite for years to come.

Conclusion

This Iced Gingerbread Loaf Cake is a delightful and festive treat that combines the perfect balance of spices, molasses, and sweetness, all topped with a luscious vanilla bean glaze. Whether you’re looking to share it at a holiday gathering, gift it to a loved one, or simply enjoy a comforting dessert, this loaf cake checks all the boxes. Easy to make and incredibly flavorful, it’s the perfect way to bring a touch of holiday cheer into your kitchen. With its tender crumb and festive aroma, this cake will undoubtedly become a seasonal favorite in your household.

FAQs

Can I use ginger powder instead of ginger paste for this Iced Gingerbread Loaf Cake?

Yes, you can substitute ginger powder for ginger paste in this recipe. However, ginger paste adds more moisture to the loaf, so your cake may be slightly drier when using ginger powder. To use ginger powder, simply whisk it in with the other dry spices.

Can I freeze this Iced Gingerbread Loaf Cake?

Absolutely! This cake freezes well for up to 10 months. Allow the loaf to cool completely, wrap it tightly in plastic wrap or foil, and store it in an airtight container. When ready to serve, thaw at room temperature or microwave individual slices for a quick snack.

How can I make the Iced Gingerbread Loaf Cake gluten-free?

To make a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to also check that your baking powder and baking soda are gluten-free, as some brands may contain traces of gluten.

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Iced Gingerbread Loaf Cake

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Author: Anna
Total Time: 1 hour 25 minutes
Yield: 1 loaf (8 servings) 1x
Diet: Vegetarian

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Description

This Iced Gingerbread Loaf Cake is a perfect blend of warm spices, rich molasses, and a smooth vanilla glaze. It’s a festive, moist, and flavorful treat, ideal for holiday gifting, breakfast, or dessert.

Ingredients

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2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
½ cup dark brown sugar
½ cup molasses (unsulphured, not blackstrap)
1 tablespoon ginger paste (or ¼ teaspoon ginger powder)
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup powdered sugar
2 tablespoons whole milk (for icing)
1 teaspoon vanilla bean paste (for icing)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray.
In a medium bowl, whisk together flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
In a separate bowl, cream the butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes.
Add molasses and ginger paste to the butter-sugar mixture, mixing well to combine. Scrape down the sides of the bowl as needed.
Add eggs and vanilla extract, mixing until smooth.
Gradually add milk to the mixture, followed by the dry ingredients. Mix on low speed until just combined—do not overmix.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
For the icing, whisk together powdered sugar, milk, and vanilla bean paste in a small bowl until smooth.
Pour the icing over the cooled loaf and spread it to the edges so it just barely drips down the sides. Let the icing set for about 15 minutes before slicing.

Notes

If you can’t find ginger paste, ginger powder works as a substitute but may result in a slightly drier loaf.
Molasses should be unsulphured for the best flavor—avoid using blackstrap molasses as it’s too bitter.
Store the iced gingerbread loaf in an airtight container for up to 7 days, or freeze for up to 10 months.
For mini loaves, reduce the baking time by half and check for doneness with a toothpick.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American