Gingerbread Loaf with Brown Butter Cream Cheese Icing

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Nothing says the holidays better than gingerbread! And this simple gingerbread loaf is full of warm cozy spices! It’s made with molasses, ginger, cinnamon and cloves. Then it’s topped with a nutty, fluffy brown butter cream cheese icing, that’s simply irresistible! Enjoy with a hot cup of coffee and cozy up by the fire.


Units Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup fancy molasses
  • 3/4 cup sour cream


  • 2 cups icing sugar
  • 1/2 cup cream cheese, at room temperature
  • 1/4 cup brown butter, at room temperature


Brown Butter

  1. Make your brown butter for the icing first. In a small heavy saucepan on medium heat add 1/4 cup unsalted butter. Leave the butter to cook until the butter smells nutty (you can swirl the pan a few times, but do not stir), is foaming and has small flecks of brown bits, approx. 5 minutes. Remove the butter from the heat, scrape the bottom with all the brown bits and pour into a small bowl to cool. Set aside.


  1. Preheat oven to 350˚F. Line a loaf pan with parchment paper and set aside.
  2. In a large bowl add flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Mix all ingredients together and set aside.
  3. In a large bowl of a stand mixer add butter and brown sugar, beat until light and fluffy. Add eggs and continue to beat until well incorporated. Scrape down the bowl as needed.
  4. Add molasses to butter mixture and beat until smooth and incorporated. Add sour cream and continue to beat.
  5. Add the dry ingredients and mix until just combined. Using a spatula scrape down the bowl and mix the rest by hand.
  6. Pour the batter into the prepared pan and bake in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  7. Let the loaf cool.
  8. Meanwhile, make your icing. In a large bowl add icing sugar, cream cheese, and brown butter. Beat butter mixture until light and fluffy.
  9. Once the loaf is at room temperature ice the entire top.


Store gingerbread loaf in an airtight container for up to 3 days or freeze for up to a month. 


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