Iced Gingerbread Loaf Cake

This easy recipe creates moist and flavorful gingerbread topped with a thin layer of vanilla bean icing.  Refrigeration isn't immediately required so these loaves are great for gifting around the holidays or serving as a snack or dessert.

Flour | Cinnamon Cloves | Nutmeg Baking Soda | Baking Powder Salt | Unsalted Butter Dark Brown Sugar | Molasses Ginger Paste | Eggs Vanilla Extract | Whole Milk ICING Powdered Sugar | Whole Milk Vanilla Bean Paste


Whisk together flour and spices. In a separate bowl, using an electric mixer, cream the softened butter with brown sugar until light and fluffy, about 2 minutes.


Mix in molasses and ginger. Next add eggs and vanilla and mix to combine. With the mixer on low speed, add milk then dry ingredients and mix until just combined.

 Transfer the batter to a prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Pour glaze over cooled loaf and spread it to the edges so it just barely drips down the sides. Allow glaze to set for 15 minutes before slicing.

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