Gingerbread Loaf with Cream Cheese Frosting
Enjoy a slice of this Gingerbread Loaf with your afternoon coffee or tea this winter!
Servings 8
Calories 602kcal
Equipment
Ingredients
For the Gingerbread Loaf
- ½ cup unsalted butter softened
- 1 cup sugar
- ½ tsp pure vanilla extract
- 1 large egg
- 1 cup unsweetened applesauce apple purée
- 1½ cups all-purpose flour plain flour
- 1 tsp baking soda bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground nutmeg
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 tsp pure vanilla extract
- 1½ - 2 cups powdered sugar
- 8 gingersnap cookies crushed
Instructions
- Preheat the oven to 180C/350F/Gas 4 degrees. Spray a (1lb/9x5") loaf pan with non-stick baking spray and set aside.
- Using an electric stand or handheld mixer, place the butter, sugar, vanilla, and egg in the bowl and beat together. Add the applesauce and mix to combine.
- In another bowl, sift or whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
- Slowly beat into the wet ingredients until combined.
- Pour the gingerbread batter into the prepared loaf pan.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Leave to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
- Using an electric stand or handheld mixer, place the cream cheese and butter in the bowl and beat until smooth and combined. Beat in the vanilla extract.
- Gradually beat in the powdered sugar until combined and smooth.
- Evenly spread the cream cheese frosting onto the cooled loaf.
- Sprinkle with the crushed gingersnap cookies.
- Slice and enjoy!
Nutrition
Serving: 1 | Calories: 602kcal | Carbohydrates: 95g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 251mg | Fiber: 2g | Sugar: 70g