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Gingerbread Loaf with Lemon Cream Cheese Buttercream Frosting

Author: Kim Lange


Gingerbread Loaf

  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1/2 tsp coffee extract or vanilla extract
  • 1 large egg room temperature
  • 1 cup apple butter
  • 1 1/2 Tablespoons molasses
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg freshly grated or ground

Lemon Cream Cheese Buttercream Frosting

  • 1/2 stick butter softened
  • 8 oz cream cheese room temperature
  • 1 tsp vanilla extract
  • 2 3/4 cups confectioner's sugar
  • 1 Tablespoon lemon juice


  • Set oven to 350F
  • Line a 9x5 loaf pan with parchment paper leaving ends long so you can lift it out when cooled. Spray non-stick spray over parchment paper/pan.

Gingerbread Loaf

  • In a medium bowl, whisk together the flour, baking soda, salt, and spices and set aside
  • Cream the butter and the sugar until light and fluffy. Beat in the egg and coffee or vanilla extract.
  • Mix in the applesauce and molasses.
  • Add the dry ingredients to the wet ingredients slowly until just incorporated.
  • Add into loaf pan and level.
  • Bake for about 55 minutes, or until it is risen and a toothpick comes out clean. Check it early to make sure you don't overbake.
  • Let cool completely on a rack before frosting.

Lemon Cream Cheese Buttercream Frosting

  • Beat the cream cheese and softened butter together until smooth, then add the lemon juice
  • Gradually add powdered sugar and beat until well blended.
  • Frost the gingerbread loaf.