Description

This Gingerbread Loaf recipe offers a moist, warmly spiced treat perfect for fall and winter gatherings. Infused with classic holiday flavors like cinnamon, cloves, and ginger, and brightened with fresh orange zest and juice, it’s a delightful twist on traditional gingerbread. Topped with a smooth cream cheese frosting and garnished with candied ginger, orange zest sugar, and dried cranberries, this loaf brings festive flavors and a creamy finish to your dessert table.

Ingredients

Dry Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons ground ginger

Wet Ingredients

2 large eggs
1½ cups white sugar
¾ cup unsweetened applesauce
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon orange zest, plus more for serving
½ cup fresh orange juice (from 1 large orange)

Frosting

1 cup powdered sugar
4 ounces cream cheese
½ teaspoon vanilla extract
¼ teaspoon sea salt
1-2 tablespoons heavy cream

Toppings

Candied ginger, roughly chopped
Orange zest mixed with 1 teaspoon white sugar
Dried cranberries, roughly chopped

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Instructions

Preheat the oven: Set your oven to 350°F and position a rack in the lower third. Grease a 9 × 5-inch metal loaf pan thoroughly with nonstick spray to ensure easy release later.
Mix the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground cloves, and ground ginger. This ensures even distribution of spices and leavening agents.
Mix the wet ingredients: In a large bowl, beat the eggs, white sugar, unsweetened applesauce, vegetable oil, vanilla extract, orange zest, and fresh orange juice until all ingredients are well combined and smooth.
Combine the ingredients: Gradually add the dry flour mixture into the wet mixture, mixing after each addition until just incorporated to avoid overmixing, which could toughen the loaf.
Bake the loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for approximately 60 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow it to cool completely in the pan before frosting.
Make the frosting: While the loaf bakes and cools, prepare the cream cheese frosting. In a large bowl, beat together the powdered sugar, cream cheese, vanilla extract, sea salt, and 1 tablespoon of heavy cream until creamy. Add additional heavy cream by the tablespoon to reach your preferred consistency.
Serve: Spread the prepared frosting evenly over the cooled gingerbread loaf. Sprinkle the top with candied ginger, the orange zest mixed with sugar, and chopped dried cranberries for an inviting, festive finish.

Notes

For a dairy-free version, substitute the cream cheese and heavy cream in the frosting with vegan alternatives.
Ensure the loaf is completely cooled before frosting to prevent the frosting from melting.
Storage: Keep the frosted loaf covered in the refrigerator for up to 5 days.
The candied ginger and dried cranberries add texture and festive flavors but can be omitted if preferred.
The oranges provide natural moisture and brightness, but you may substitute with lemon juice and zest for a different citrus note.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American