Gingerbread Loaf Recipe

So let’s talk gingerbread for a little bit. When I think of gingerbread I only think of hard gingerbread that you make gingerbread houses out of. Well, I’m here to change everything you think about gingerbread! This Gingerbread Loaf and Glaze is so delicious and perfect for your next party or even neighbor gifts!

Serves: 8

Gingerbread Loaf Recipe

1 hr, 10 Prep Time

50 minCook Time

2 hrTotal Time

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  • 1 1/2 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 1/4 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 1 cup unsweetened applesauce
  • Frosting
  • 3 Tablespoons butter
  • 3 cups powdered sugar
  • 2 ounces cream cheese
  • 1/2 teaspoon vanilla
  • 4-6 Tablespoons milk


  1. Preheat oven to 350 degrees. Line a 9x5 inch bread pan with nonstick foil and spray with nonstick spray.
  2. In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce.
  3. Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
  4. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can't wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!). Store in airtight container.



2224 cal


38 g


493 g


2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 Gingerbread Loaf 6



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5 Responses to “Gingerbread Loaf Recipe”

  1. Wilnette Long
    I love your recipes! I really want to try this recipe. I noticed from the pictures that it makes a small loaf of bread (height). Do you think using a smaller pan say a 8x4 instead of 9x5 or should I just double the recipe? Thanks! Wilnette

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