Iced Gingerbread Loaf Cake is a delicious and moist dessert that’s perfect for the holiday season. The rich flavor comes from molasses, ginger, and warm spices like cinnamon and cloves, all topped with a smooth vanilla glaze. This delightful loaf cake is not just a treat for your taste buds but also a feast for the eyes, making it a wonderful centerpiece for festive gatherings.

Why You’ll Love This Iced Gingerbread Loaf Cake

This cake is a crowd-pleaser for many reasons. First, it’s an easy iced gingerbread loaf cake that can be whipped up in no time. The combination of spices creates a warm, inviting aroma that fills your home, which is especially comforting during the colder months. Plus, it’s a versatile dessert that can be enjoyed as breakfast or an afternoon snack. Pair it with coffee or tea for a delightful treat. For those who love icing, the moist gingerbread loaf with icing is simply irresistible. This classic gingerbread loaf cake is sure to become a holiday favorite!

Ingredients for Iced Gingerbread Loaf Cake

Gather these items:

2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened (1 stick)
½ cup dark brown sugar
½ cup molasses (unsulphured, not blackstrap)
1 tablespoon ginger paste (or ¼ teaspoon ginger powder)
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup powdered sugar (for icing)
2 tablespoons whole milk (for icing)
1 teaspoon vanilla bean paste (for icing)

How to Make Iced Gingerbread Loaf Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with non-stick baking spray or butter.
Step 2: In a medium bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
Step 3: In a separate large bowl, use an electric mixer to cream the softened butter and dark brown sugar until light and fluffy, about 2 minutes.
Step 4: Add the molasses and ginger paste to the butter-sugar mixture, mixing well to combine. Scrape down the sides of the bowl as needed.
Step 5: Beat in the eggs and vanilla extract, mixing until smooth.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Step 7: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Allow the loaf to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Step 10: Once cooled, whisk together the powdered sugar, milk, and vanilla bean paste to make the glaze.
Step 11: Drizzle the glaze over the cooled loaf, spreading it to the edges so it barely drips down the sides. Let the glaze set for about 15 minutes before slicing and serving.

Pro Tips for the Best Iced Gingerbread Loaf Cake

Keep these in mind:

Enjoy as breakfast, a snack, or a festive dessert.
Store leftovers in an airtight container.
To make it even more indulgent, consider a gingerbread loaf with cream cheese frosting.
For a unique twist, try a gingerbread loaf cake with coffee icing.
Make sure to measure your ingredients correctly for the best results.

Best Ways to Serve Iced Gingerbread Loaf Cake

This cake is perfect for holiday gatherings. Serve slices alongside a hot cup of coffee or tea. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added festive touch, consider how to decorate iced gingerbread cake with edible decorations, like holiday sprinkles or candied ginger.

How to Store and Reheat Iced Gingerbread Loaf Cake

To keep your homemade iced gingerbread loaf fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, simply slice and warm it in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.

Frequently Asked Questions About Iced Gingerbread Loaf Cake

What’s the secret to perfect Iced Gingerbread Loaf Cake?

The secret lies in using high-quality molasses and spices, which give the cake its rich flavor. Additionally, ensuring that you don’t overmix the batter is crucial for achieving that perfect moist texture typical of a traditional gingerbread loaf cake recipe.

Can I make Iced Gingerbread Loaf Cake ahead of time?

Absolutely! This cake can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully, enhancing the overall taste. Just remember to glaze it right before serving for the best presentation.

How do I avoid common mistakes with Iced Gingerbread Loaf Cake?

To avoid common mistakes, make sure all your ingredients are at room temperature before you start mixing. Also, always check the doneness of the cake using a toothpick; it should come out clean without wet batter clinging to it.

Variations of Iced Gingerbread Loaf Cake You Can Try

If you’re looking to change things up, consider these variations: try adding chocolate chips for a sweet twist, or incorporate dried fruits for added texture and flavor. You can also explore iced gingerbread cake variations by adding nuts or seeds for a crunch. For a spiced gingerbread cake with glaze, experiment with different spice blends to find your favorite combination!

Iced Gingerbread Loaf Cake: A Holiday Delight to Savor

Author: basmer
Total Time: 1 hour 25 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Iced Gingerbread Loaf Cake is a delicious and moist dessert that’s perfect for the holiday season. The rich flavor comes from molasses, ginger, and warm spices like cinnamon and cloves, all topped with a smooth vanilla glaze.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with non-stick baking spray or butter.
In a medium bowl, whisk together the all-purpose flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and dark brown sugar until light and fluffy, about 2 minutes.
Add the molasses and ginger paste to the butter-sugar mixture, mixing well to combine. Scrape down the sides of the bowl as needed.
Beat in the eggs and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Once cooled, whisk together the powdered sugar, milk, and vanilla bean paste to make the glaze.
Drizzle the glaze over the cooled loaf, spreading it to the edges so it barely drips down the sides. Let the glaze set for about 15 minutes before slicing and serving.