This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! This quick bread is super easy to whip up, no stand mixer required and it’s finished with a cinnamon-y cream cheese frosting that is life-changing! Baked goods with warming spices in any form are a must for the holiday season. If you love this recipe you’ll be sure to love my chewy molasses cookies and this best ever banana bread!
A few things to note about why this gingerbread loaf is the best:
It’s perfectly moist Easy to make using a hand mixer Great for holidays and/or gift giving Had the perfect about of spice! Delicious with a warm cup of coffee
(For the full recipe, scroll down to the recipe card below)
Dry ingredients:
Flour Ginger, cinnamon, cloves and nutmeg Baking Soda Salt
Wet ingredients
Unsalted Butter Organic Brown sugar Egg Vanilla Organic Molasses Boiling water/ hot water
For the frosting:
Cream cheese, softened Butter Organic Molasses Vanilla Extract Salt Organic powdered confectioners sugar
Tips and tricks for making a gingerbread loaf
Mixing the molasses with boiling water helps to thin out the molasses and add moisture to the loaf. Use a Metal Loaf Pan 9×5 inch: a darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust. The bake time can vary from oven to oven. Your bread may take a few minutes longer, or less, but I recommend to start checking the bread around 35 minutes. Be careful not to over mix. You hear this ALL the time with quick bread recipes, I know! Overmixing can lead to a dense gingerbread loaf and essentially ruining the gluten development in the bread. Beat just until combined and smooth. The more gently you handle the bread, the more tender the bread will be! Store leftovers in the fridge, covered, for up to 5 days.
