Gingerbread Loaf Recipe (2024)

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So let’s talk gingerbread for a little bit. When I think of gingerbread I only think of hard gingerbread that you make gingerbread houses out of. Well, I’m here to change everything you think about gingerbread!

This Gingerbread Loaf and Glaze is so delicious and perfect for your next party or even neighbor gifts!

Serves: 8

Gingerbread Loaf Recipe

This gingerbread loaf and glaze is so delicious and perfect for your next party or even neighbor gifts!

Prep Time 1 hour hr 10 minutes mins

Ingredients

1 ½ cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
2 ¼ teaspoons ginger
1 teaspoon salt
1 teaspoon baking soda
½ cup butter softened
1 cup sugar
1 cup unsweetened applesauce

Frosting

3 Tablespoons butter
3 cups powdered sugar
2 ounces cream cheese
½ teaspoon vanilla
4 Tablespoons milk more or less if needed

Instructions

Preheat oven to 350 degrees. Line a 9x5 inch bread pan with nonstick foil and spray with nonstick spray.
In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce.
Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can't wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!). Store in airtight container.

Nutrition

Calories: 531 kcal · Carbohydrates: 93 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 46 mg · Sodium: 606 mg · Potassium: 89 mg · Fiber: 1 g · Sugar: 73 g · Vitamin A: 548 IU · Vitamin C: 1 mg · Calcium: 36 mg · Iron: 1 mg

Equipment

9x5 loaf pans
Mixing Bowl

Recipe Details

Course: Side Dish, Snack

Cuisine: American

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JB says:

Really amazing! As soon as I saw this recipe this morning, I made it right away. I added a teaspoon of vanilla. The bread took all of 55 minutes in my wall oven. It was a small recipe though. I thought, it could be increased by at least 25%.
Wilnette Long says:
See Also
Pumpkin Chocolate Chip Scones Recipe - No Getting Off This Train

I love your recipes! I really want to try this recipe. I noticed from the pictures that it makes a small loaf of bread (height). Do you think using a smaller pan say a 8x4 instead of 9x5 or should I just double the recipe?Thanks!Wilnette
Cyd says:

We used a 9x5 inch loaf pan. You could also use an 8x4, just be sure it's cooked all the way through.
Arlene says:

I noticed as I was making other bread recipes that they all ask for eggs. Are eggs missing from this recipe?
Cyd says:

No eggs in this recipe.
Rachel P. says:

I loved this recipe so much when I ate dairy! Do you think it could be made with a vegan butter?
Momma Cyd says:

Vegan butter substitutes are fine to swap in equal quantities to butter in your baking recipes.
G says:

We tried this and it came out crunchy and sagged in the middle. Any ideas what would cause this?
Momma Cyd says:

Over mixing can cause your bread to sink, just mix until ingredients are incorporated. Also, be sure the bread is cooked through. If not cooked through it will also sink.

About The Author:

Kristen Hills

Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.

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