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Moist Gingerbread Loaf with Brown Butter Cream Cheese Frosting

A moist, warmly spiced gingerbread loaf topped with rich brown butter cream cheese frosting—perfect for holidays, gifts, breakfast, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 472 kcal

Ingredients
  

For the Gingerbread Loaf

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 egg, room temperature
  • 1 ½ tsp vanilla
  • ½ cup butter, room temperature
  • 1/3 cup packed light brown sugar
  • 2/3 cup molasses
  • 1 cup buttermilk, room temperature

For the Brown Butter Cream Cheese Frosting

  • ¼ cup brown butter
  • ½ cup cheese, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 tsp milk

Instructions
 

Make the Gingerbread Loaf

  • Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
  • In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  • In another bowl, whisk the egg and vanilla until smooth.
  • In a stand mixer, cream the butter and brown sugar until fluffy. Add the molasses and mix until smooth, scraping the bowl as needed.
  • Pour in the egg mixture and beat for 1 minute.
  • Remove mixer paddle. Using a spatula, fold in ⅓ of the dry ingredients, then ⅓ of the buttermilk. Repeat until everything is incorporated. Do not overmix.
  • Transfer the batter to the prepared loaf pan.
  • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 20 minutes, then lift from the pan and cool completely on a rack.

Make the Brown Butter Cream Cheese Frosting

  • In a saucepan, melt butter over medium heat, stirring constantly. Cook until golden, fragrant, and speckled with toasted bits (5–7 minutes).
  • Transfer to a heat-safe bowl and chill, stirring every 20 minutes, until the butter solidifies (40–60 minutes).
  • Let it come to room temperature.
  • Beat the cream cheese until smooth. Add the brown butter and mix until completely combined.
  • Add powdered sugar slowly on low speed. Increase to medium-high and beat until creamy.
  • Mix in vanilla, then add milk 1 teaspoon at a time until frosting is smooth and spreadable.
  • Frost the cooled gingerbread loaf.

Notes

  • For the deepest flavor, wrap the cooled loaf and chill overnight before serving.
  • Brown butter adds unmatched richness—don’t skip this step for the frosting.
  • This loaf freezes exceptionally well, making it ideal for holiday prep.