Kat's Kitchen

This Gingerbread Loaf is everything you love about the holidays — warmly spiced, perfectly moist, and topped with a simple cream cheese frosting that gives it that bakery-style finish. It’s made with molasses, coconut sugar, and a touch of maple syrup for sweetness, which means it’s rich and flavorful without relying too heavily on refined sugar.

It’s the perfect loaf to bake on a chilly day, enjoy with your morning coffee, or serve at a holiday brunch.

Ingredients

Gingerbread Loaf

• 1¾ cups all-purpose flour (or white whole wheat flour for added fiber)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ cup coconut sugar (or brown sugar)
• ⅓ cup unsulphured molasses
• ¼ cup pure maple syrup (adds moisture and natural sweetness)
• ⅓ cup melted coconut oil (or neutral oil of choice)
• 2 large eggs, room temperature
• ¾ cup unsweetened milk of choice (regular, oat, or almond milk work great)
• 1 teaspoon vanilla bean paste, or vanilla extract

Cream Cheese Frosting

• 2 ounces cream cheese, softened
• 1 tablespoon maple syrup, or honey
• ½ teaspoon vanilla bean paste, or vanilla extract
• 1–2 teaspoons milk, to thin as needed

Whip until smooth and spreadable. This version gives you a cozy, tangy finish similar to Starbucks’ gingerbread loaf frosting!

Instructions

1. Preheat the oven to 350°F (177°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
3. Combine wet ingredients:
   In a large mixing bowl, whisk together coconut sugar, molasses, maple syrup, melted coconut oil, eggs, milk, and vanilla until smooth and glossy.
4. Combine wet and dry:
   Slowly add the dry ingredients to the wet mixture, stirring gently until fully combined and no flour streaks remain. Don’t overmix — just fold until smooth!
5. Bake:
   Pour the batter into your prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   Remove the loaf from the pan and then transfer to a wire rack to cool completely.
7. Make the frosting:
   In a medium sized mixing bowl, combine the softened cream cheese, maple syrup, vanilla and milk. Whisk until fully combined and smooth, and then evenly drizzle the frosting over the loaf.

Tips for the Best Gingerbread Loaf

• Don’t overmix! Over-stirring can make the loaf dense. Fold gently until just combined.
• Use room-temperature ingredients. This helps everything blend more smoothly and creates a uniform crumb.
• For extra moisture: Add 2 tablespoons of unsweetened applesauce or plain Greek yogurt to the batter.
• Want a coffee shop twist? Sprinkle a little raw sugar or coarse turbinado sugar on top before baking for a light crunch.

Ingredient Swaps & Dietary Options

Refined Sugar-Free Version:

• Use 100% pure maple syrup + molasses + coconut sugar. You may need to bake an extra 5 minutes.

Dairy-Free Version:

• Use oat milk or almond milk for the loaf
• For frosting, use a dairy-free cream cheese like Kite Hill or Miyoko’s.

Gluten-Free Version:

• Substitute your favorite 1:1 gluten-free flour.

How to Serve

This loaf is incredible on its own, but you can also:

• Pair it with a gingerbread latte or a hot or iced coffee with a splash of my Homemade Gingerbread Creamer (yes, please!)
• Crumble a slice and sprinkle over greek yogurt for breakfast or ice cream for dessert!

Why You’ll Love It

This Gingerbread Loaf has the perfect balance of sweet and spice — moist, tender, and full of warm holiday flavor without being overly sugary. It’s just sweet enough to feel indulgent but wholesome enough for breakfast, too.

It’s one of those bakes that makes your whole kitchen smell like spiced and cheer — a must-make for the holiday season!

To Store:

Refrigerator:

• Wrap tightly or place in an airtight container, and store in the fridge for up to 5 days.
• Let slices come to room temperature before serving (about 15–20 minutes) for the best flavor and texture.

Freezer:

This gingerbread loaf freezes beautifully!

• Let it cool completely, then wrap the whole loaf (or individual slices) tightly in plastic wrap, followed by a layer of foil or a freezer-safe bag.
• Freeze for up to 2–3 months.
• When ready to enjoy, thaw overnight in the fridge or at room temperature for several hours.
• If you’re freezing the loaf without the frosting, you can glaze it fresh after thawing for the best texture.