Gingerbread Latte Loaf with Cream Cheese Frosting
Moist homemade gingerbread loaf cake with cinnamon brown sugar cream cheese frosting. A fun twist on a classic seasonal favorite! Enjoy this fun holiday treat for breakfast, brunch or dessert!
‘Tis the season for holiday baking! There are so many amazing possibilities and flavors to choose from… peppermint, snickerdoodle, gingerbread – to name just a few. But between them all, gingerbread is and has always been at the very top of my list. It’s a perfect extension of the fall flavors that I love so much, but bolder. And this loaf is no exception. If your go to loaf in the fall is pumpkin, then gingerbread loaf should absolutely be your winter variety.
Moist spiced gingerbread latte loaf cake with a sweet cinnamon brown sugar cream cheese frosting. A perfect quick loaf for Christmas and all season long! Enjoy for breakfast, brunch or dessert! I highly recommend not skipping the frosting. It adds the perfect touch of sweetness. Generously frost the entire loaf or keep it on the side… or both! You can never go wrong with extra cream cheese frosting.
This easy gingerbread latte loaf has the same great flavors of your favorite seasonal drink but with a fun slathering of sweet cream cheese frosting instead of whipped cream! There’s so much to love about this loaf. This is an absolute must make for any gingerbread fan. It’ll easily be in my regular rotation all winter long.
Bonus, this recipe is super easy, you can 100% enlist the kids to help with it. No yeast to proof. No dough to rise or roll. Measure, mix, pour and bake. It couldn’t be easier. You’ll want to snack on this all season long!
Be sure to add this easy gingerbread latte loaf to your holiday baking plans!
Tips tricks and questions answered…
Can I skip the frosting or make a glaze instead?
Absolutely! It’s easy enough to skip the frosting entirely or you can leave it off to the side for each person to decide for themselves. If making a glaze, follow this recipe. Substitute water or milk for the lemon juice and add up to 1/2 teaspoon vanilla extract.
Can I make this into a cake instead?
This recipe was written specifically for a loaf pan and has not been tested in other pans. I have recipes for gingerbread muffins, gingerbread latte cupcakes and gingerbread cupcakes with cream cheese frosting. Each of those would be a better option if you prefer to not make a loaf.
Can I use a different flour?
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.
I don’t like cream cheese frosting. What else can I make?
No worries! Cream cheese frosting isn’t for everyone. Here are a few fun frosting alternatives to cream cheese:
- Vanilla buttercream frosting
- Peppermint buttercream frosting
- lemon glaze* See first tip above for using this glaze.
Can I use dark brown sugar instead of light brown?
If that’s what you have available then absolutely give it a shot. It will give a bolder flavor, but should work just fine as a 1:1 swap.
Does it matter what coffee I use?
Stick to a coffee that doesn’t have an added flavor. You want the gingerbread and coffee to be the star in this recipe.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
How many will this serve?
This will vary greatly depending on the thickness of your slices. This recipe will serve easily 8-12. If you want to stretch it even further, you can cut each slice in half, serving up to 16-24.
Can I freeze this loaf?
Absolutely! Cool completely and wrap well before freezing. Frosting would be best made just prior to serving.
How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.
What size pan should I use?
A 1lb loaf pan or roughly 9×5.
Why do I have to let this sit overnight?
You can absolutely enjoy earlier, but I’ve found that this loaf (along with many other quick loaves, such as pumpkin) taste better the next day. This allows the moisture from the inside to softened the exterior again, in addition to cooling completely before frosting. No one likes drippy or melted cream cheese frosting! Plan ahead and make this the day before you want to enjoy it.
Gingerbread Latte Loaf with Cream Cheese Frosting
- 1/2 C vegetable oil
- 3/4 C light brown sugar
- 1/2 C granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1/8 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1/2 C unsulphured molasses
- 1/2 C coffee, not hot
- 2 2/3 C all purpose flour
- 3 oz cream cheese, softened
- 3 Tbsp unsalted butter, softened
- 1 C powdered sugar
- 1/4 C light brown sugar
- 1/4 tsp cinnamon
- Prepare at least 1/2 cup of unflavored coffee. Place in refrigerator to cool down slightly.
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes). Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.
- In a large bowl or stand mixer, combine vegetable oil with brown sugar and granulated sugar. Add in one egg at a time, followed by vanilla, salt, spices and baking soda. Mix in molasses. Add flour in batches, mixing well between each addition. Lastly, with mixer running on low, allow coffee to slowly drizzle down the inside of the mixing bowl. Mix until fully combined and no streaks remain.
- Pour batter into prepared baking pan. Use an offset spatula to level off the top.
- Bake at 350°F for 60-65 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
- Cool in pan for at least 15-30 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. Transfer loaf, with parchment paper, to a large gallon-sized bag or size appropriate airtight container. Store overnight before frosting. *See notes and tips.
- Prepare frosting. In a medium bowl, beat cream cheese until smooth. Mix in butter. Add cinnamon and brown sugar, followed by powdered sugar. Mix until fully combined and frosting is smooth.
- Remove loaf from storage bag or container and frost with prepared frosting. Slice and store in a size appropriate airtight container for up to several days.
More winter dessert recipes to try:
- Snickerdoodle blondie bars
- Snickerdoodle kiss cookies
- Slice and bake cranberry pistachio cookies
- Glazed gingerbread muffins
- Christmas pinwheel sugar cookies
- Chewy ginger molasses cookies
- Cinnamon sugar slice and bake cookies
- Chocolate kiss cookies
- White chocolate peppermint bark cheesecake
- Gingerbread cupcakes with eggnog buttercream frosting
- Gingerbread latte cupcakes with cream cheese frosting
- Apple gingerbrea cinnamon rolls
- Cranberry white chocolate oatmeal cookies
Items used in this recipe:
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