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!
Ingredients
Cake:
- 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
Frosting:
- 3 oz cream cheese, softened
- 3 Tbsp unsalted butter, softened
- 1 C powdered sugar
- 1/4 C light brown sugar
- 1/4 tsp cinnamon
Instructions
- 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.
Notes
Recipe yields 1: 9x5-inch loaf, serving 8-12.
*Use spray meant for baking. This will include flour. Do not use cooking spray or olive oil.
**This loaf is best stored and cooled overnight before frosting and enjoying.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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