This gingerbread latte loaf with cream cheese frosting, is an easy sweet bread. It's loaded with all the flavours of gingerbread, and is covered with a tart cream cheese frosting.
Jump straight to the recipe!
🎄A loaf for the holidays
Nothing smells more like the holidays than gingerbread baking in the oven. This gingerbread latte loaf has all the flavours of gingerbread cookies, but in the form of a sweet bread. The coffee adds a nice flavour that goes very well with the gingerbread. Then, we top the bread off with a tangy cream cheese frosting. The frosting is an absolute must! It compliments the sweetness of the gingerbread so well!
🥘Ingredients
Ingredient notes
- Coffee - Use an unflavoured coffee. We want just a coffee taste, not any other tastes.
- Cream cheese - Use block cream cheese only, which is meant for baking.
- Brown sugar - I used light brown sugar. Dark brown sugar could be used too. Your loaf would be a bit darker than mine though.
- Unsalted butter - You can use salted butter. Omit the extra salt in the recipe.
- Allspice - This is not actually a blend of a bunch of spices. Allspice comes from the allspice berry. Look for this on your spice aisle of a grocery story.
🔪Instructions
To make the gingerbread latte loaf, preheat an oven to 350°F (177°C). Grease a loaf pan and line it with parchment paper. I like to use a long piece of parchment and let it overhang over the sides of the loaf pan. It's useful for lifting the loaf right out of the pan! Trip the parchment paper if you need to.
Whisk flour, salt, ginger, cinnamon, allspice. cloves, and baking soda together in a medium bowl. In a large bowl, combine oil, brown sugar, granulated sugar together. Stir to combine, and then add in eggs and molasses and stir to combine.
Stir in cooled coffee and then add the dry ingredients. Stir until just combined, and then pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.
Let the loaf cool in it's loaf pan on a wire rack for 10 minutes. Run a knife around the edges, and then lift the loaf out. Let cool completely before frosting.
To make the cream cheese frosting, beat cream cheese and butter together until smooth in a large bowl. Mix in powdered sugar and beat until combined.
Spread frosting over cooled loaf. Slice and serve. Keep leftovers in the refrigerator tightly wrapped for up to 5 days.
For more step-by-step photos and instructions, see the web story for gingerbread latte loaf!
✔️Expert tips
- Make sure the coffee is room temperature before adding it to the other ingredients.
- Make sure the cream cheese, butter, and eggs are all at room temperature too.
- Don't overmix the dough - stir until the ingredients have just combined.
- Frost the loaf when it has cooled. A hot loaf will make the frosting slide right off it.
💭FAQs
The loaf can be baked, cooled, and then tightly wrapped for freezing. Freeze up to 3 months. Thaw at room temperature overnight.
The loaf can be baked, cooled, and then be tightly wrapped and left at room temperature overnight. Frost the next day.
The cream cheese frosting is the reason why this needs to be stored in the refrigerator. Any recipe with cream cheese frosting on it, needs to be refrigerated. That doesn't mean you have to serve this cold though. Leave it at room temperature for an hour or two before serving.
🔖Related recipes
📋 Recipe
Gingerbread Latte Loaf with Cream Cheese Frosting
Equipment
- One 9x5" loaf pan
Ingredients
Gingerbread Latte Loaf
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup vegetable oil
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup molasses
- ½ cup unflavoured coffee room temperature
Cream Cheese Frosting
- 3 ounces cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
Instructions
Gingerbread Latte Loaf
- Preheat oven to 350°F (177°C). Grease a 9x5" loaf pan. Line with parchment paper to overhang the loaf pan for easier removal.
- In a medium bowl, whisk flour, salt, ginger, cinnamon, allspice. cloves, and baking soda together.
- Combine oil, brown sugar, granulated sugar together in a large bowl. Stir to combine, and then add in eggs and molasses and stir to combine.
- Stir in cooled coffee and then add the dry ingredients. Stir until just combined, and then pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool in it's loaf pan on a wire rack for 10 minutes. Run a knife around the edges, and then using the parchment paper, lift the loaf out. Let cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter together until smooth. Mix in powdered sugar and beat until combined.
- Spread frosting over cooled loaf. Slice and serve. Keep leftovers in the refrigerator tightly wrapped for up to 5 days.
Notes
- Make sure the coffee is room temperature before adding it to the other ingredients.
- Make sure the cream cheese, butter, and eggs are all at room temperature too.
- Don't overmix the dough - stir until the ingredients have just combined.
- Frost the loaf when it has cooled. A hot loaf will make the frosting slide right off it.
Did you try this recipe? Comment below to let me know ☺️