I’m ringing in the new year with my scrumptiously moist Gingerbread Loaf topped with cream cheese frosting. This is my favourite loaf cake to make. I love gingerbread, and the cream cheese added into the batter makes this cake extra moist.
Here’s another recipe you can just throw all the ingredients together, combine, and bake. I love them sort of recipes 😉 This gingerbread loaf cake is one of my favourites, and it never lasts a day in my house! It’s so moist, and tender, and the thick, creamy, sweet cream cheese frosting is just perfection…
Preheat the oven to 350F/176C. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt together until combined.
In a medium bowl, cream together the eggs, sugar, oil, and cream cheese. Pour the wet ingredients into the dry ingredients and gently mix together. Add the buttermilk, and mix until just combined. Do not over-mix.
Pour the batter into the prepared loaf pan. Cover loosely with aluminium foil, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Allow to cool completely in the pan on a wire rack before removing and frosting.
For the Frosting
In a medium bowl, cream together the butter, cream cheese, icing sugar, and vanilla until smooth. Spread evenly over the gingerbread loaf, then slice and serve.
*If you can't get hold of buttermilk, add 1 tablespoon of white vinegar, and 250ml (1 cup) of milk to a measuring jug. Leave for 5 minutes, then it's ready to use!