Gingerbread Latte Loaf with Cream Cheese Frosting

A loaf on a white decorative plate. Two slices have been cut from the loaf, and they lie where they were cut.

Gingerbread Latte Loaf with Cream Cheese Frosting

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.

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 1

Cooling time 1

Servings slices

Calories 468kcal

Author Nina

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

US Customary - Metric

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.

Nutrition