Spiced Gingerbread Loaf Recipe Without Molasses
A gingerbread loaf flavored entirely with cinnamon, ginger, nutmeg and cloves, with applesauce in the batter and a thick layer of cream cheese frosting on top. It bakes in one loaf pan, cuts into ten slices, and keeps in the fridge for up to five days.
Servings: 10
Calories: 410kcal
Ingredients
For the loaf
- ½ cup unsalted butter 113 g, softened to room temperature
- 1 cup granulated sugar 200 g
- ½ teaspoon vanilla extract 2.5 ml
- 1 large egg at room temperature
- 1 cup applesauce about 245 g, preferably unsweetened
- 1½ cups all-purpose flour about 180 g
- 2 teaspoons ground cinnamon about 5 g
- 1 teaspoon ground ginger about 2 g
- ½ teaspoon ground nutmeg about 1 g
- 1 teaspoon ground cloves about 2 g
- 1 teaspoon baking soda 5 g
For the cream cheese frosting
- 4 oz full-fat block cream cheese 113 g, softened
- ¼ cup unsalted butter 57 g, softened
- ½ teaspoon vanilla extract 2.5 ml
- 1¾ cups powdered sugar about 210 g
- Pinch of salt
Instructions
- Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9x5 inch (23x13 cm) loaf pan with baking spray or butter, dust with flour and tap out the excess.
- Beat the butter and sugar with a hand mixer until fully combined and slightly paler. The mixture stays crumbly, like damp sand.
- Add the vanilla, egg and applesauce and beat until combined. It will look grainy and split at this point.
- Sift together the flour, cinnamon, ginger, nutmeg, cloves and baking soda. Add to the bowl a little at a time, beating on low after each addition, then beat on high for 2 to 3 minutes, scraping the bowl.
- Scrape the thick batter into the pan and spread it level. Bake for 55 minutes, until a toothpick in the center comes out clean. Tent loosely with foil if the top browns too fast.
- While it bakes, beat the cream cheese, butter and vanilla on medium-high for 2 minutes. Add the powdered sugar and salt gradually on low, then whip on high for about 3 minutes until light. Cover and chill.
- Turn the loaf out onto a wire rack straight away and cool completely, at least 1 hour.
- Spread the frosting over the top and slice with a serrated knife.
Notes
- Make ahead: bake the loaf a day ahead, wrap it once cool, and frost it on the day you serve it.
- Storage: keep the frosted loaf in an airtight container in the fridge for up to 5 days.
- Freezing: freeze unfrosted slices with parchment between them for up to 3 months, then thaw and frost.