Gingerbread Loaf
This Gingerbread Loaf is soft, tender and deeply flavored with all of the warm, cozy spices, like cinnamon, nutmeg and ginger. The gingerbread loaf is sweetened with a blend of rich brown sugar and sweet molasses. A swirl of sweet cheesecake filling cuts through the center of the loaf, adding a luscious texture and beautiful visual contrast to the gingerbread loaf. The cake is topped with a sweet, buttery gingerbread spiced crumb topping and a drizzle of vanilla icing for the finishing touch.
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Gingerbread Loaf
- Total Time: 1 hour 5 minutes
- Yield: 1 9×5 inch loaf 1x
Description
This Gingerbread Loaf is soft, tender and deeply flavored with all of the warm, cozy spices, like cinnamon, nutmeg and ginger. The gingerbread loaf is sweetened with a blend of rich brown sugar and sweet molasses. A swirl of sweet cheesecake filling cuts through the center of the loaf, adding a luscious texture and beautiful visual contrast to the gingerbread loaf. The cake is topped with a sweet, buttery gingerbread spiced crumb topping and a drizzle of vanilla icing for the finishing touch.
Ingredients
- 1/2 cup unsalted butter, melted
- 2/3 cup brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1/3 cup Greek yogurt or sour cream
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Gingerbread Streusel
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 350F. Line a 9×5 inch baking pan with parchment paper and spray with nonstick cooking spray.
2. Make the streusel topping. In a medium bowl, add the flour, spices, sugar, and melted butter. Use a fork to claw ingredients together until combined. Set in fridge until ready to use.
3. In a large bowl, add the butter, milk, eggs, sugar, molasses and Greek yogurt (or sour cream). Whisk to combine. Add in the sifted flour, baking powder, baking soda, spices and salt. Stir just until combined.
4. Make the cream cheese swirl. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese, egg, powdered sugar, flour and vanilla extract until smooth and creamy.
5. Add half the gingerbread batter to the prepared pan, then the cream cheese filling. Add the remaining gingerbread batter on top. Sprinkle streusel topping on top. Set loaf pan on top of a ¼ sheet pan before baking, in case some of the batter bubbles out of the pan.
6. Bake in oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in pan on wire cooling rack.
7. Once cool, use the parchment paper handles to pull the gingerbread loaf out of the pan, or invert the pan to gently slide the gingerbread loaf out. Remove the parchment paper from the bread. Slice, serve and enjoy! You can serve warm, or room temperature as is, with regular butter, cinnamon butter, or even a scoop of ice cream!
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Oven
- Cuisine: American
