Ingredients
For the Gingerbread Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 egg (room temperature)
- 1 ½ teaspoons vanilla extract
- ½ cup butter (room temperature)
- 1/3 cup light brown sugar (packed)
- 2/3 cup molasses
- 1 cup buttermilk (room temperature)
For the Brown Butter Cream Cheese Frosting
- ¼ cup brown butter
- ½ cup cream cheese (softened to room temperature)
- 2 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 teaspoons milk
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and line a one-pound loaf pan with parchment paper to ensure easy removal of the loaf after baking.
- Combine Dry Ingredients: Sift the all-purpose flour into a bowl and add baking soda, kosher salt, ground ginger, cinnamon, nutmeg, and cloves. Mix thoroughly until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg and vanilla extract until combined.
- Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, cream the room temperature butter and light brown sugar until light and fluffy. Scrape down the sides of the bowl to ensure even mixing. Add the molasses and continue creaming until the mixture is smooth.
- Add Eggs: Beat in the egg and vanilla mixture on medium speed for about one minute. Scrape down the bowl again to incorporate all ingredients evenly.
- Incorporate Dry Ingredients and Buttermilk: Remove the paddle attachment. Fold in one-third of the dry ingredient mixture by hand, followed by one-third of the buttermilk, stirring gently to combine without overmixing. Repeat this alternating addition two more times until all the dry ingredients and buttermilk are fully incorporated.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 20 minutes.
- Cool Completely: After 20 minutes, lift the parchment paper with the loaf out of the pan and transfer it to a cooling rack to cool completely before frosting.
- Prepare Brown Butter: In a medium saucepan over medium heat, melt the butter, stirring continuously as it foams and sizzles around the edges. Continue stirring until the butter turns an amber color, releases a nutty aroma, and the toasted milk solids settle at the bottom, about 5-7 minutes. Be vigilant to prevent burning.
- Cool Brown Butter: Transfer the browned butter to a heat-proof bowl and place it in the refrigerator. Stir every 20 minutes to expedite cooling. Continue until the butter has solidified again, approximately 40-60 minutes. Remove and let it come to room temperature.
- Make Frosting: Using a paddle attachment, beat the cream cheese on medium speed until smooth. Add the cooled brown butter and beat until fully combined, about 1-2 minutes. Gradually add the powdered sugar, starting with one cup on the lowest mixer setting, then the rest slowly. Beat on medium-high until smooth, scraping down the bowl as needed. Add vanilla extract and salt, then beat until incorporated. Finally, add milk one teaspoon at a time, beating on high until the frosting is smooth and spreadable.
- Frost the Loaf: Once the loaf is completely cool, evenly spread the brown butter cream cheese frosting on top.
Notes
- Store the frosted loaf in the refrigerator and remove 20 minutes before serving to bring to room temperature.
- Both the gingerbread loaf and the brown butter cream cheese frosting can be frozen separately for up to three months. Portion slices, wrap in plastic wrap, and store in a freezer bag before freezing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
