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–+ servings
slice of gingerbread cake

Gingerbread Loaf with Caramelized White Chocolate Buttercream

Angelina
This gingerbread loaf recipe is the best ever! It is incredibly moist, perfectly spiced, and topped with a caramelized white chocolate frosting. Plus, it’s so easy to make - no mixer required! 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 416 kcal

Ingredients 

Gingerbread Loaf

  • 2 1/4 cup 220 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2/3 cup 250 g molasses
  • 1 1/2 cup 330 g dark brown sugar
  • 1 egg
  • 1/2 cup 105 ml oil
  • 1 tsp vanilla extract
  • 3/4 cup 200 ml water

Caramelized White Chocolate Buttercream

  • 6 oz 170 g high quality chocolate
  • 5 tbsp 70 g butter, room temperature
  • 1/3 cup 75 g confectioner's sugar
  • 1/2 tsp vanilla extract
  • pinch of salt

Instructions 

Gingerbread Loaf

  • Preheat oven to 325 degrees F. Grease a loaf pan and line with parchment paper, making sure the paper comes up and over the two longest sides of the pan.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • In a separate bowl, whisk the molasses, brown sugar, egg, oil, vanilla extract, and water.
  • Pour the wet ingredients into the flour mixture and mix until combined and the batter is smooth.
  • Pour and evenly spread the batter into the prepared loaf pan and bake 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Time may vary depending on your oven. If the loaf needs more time, keep baking at 5 minute intervals until it is done.
  • When the gingerbread loaf is baked through, remove from oven and let cool in the pan for 10 minutes. Use the parchment paper to lift the loaf out of the pan and then place on a wire rack to cool completely.

Caramelized White Chocolate Buttercream

  • While your loaf is cooling, make the buttercream. Use this guide to caramelize your white chocolate. Once it is a golden color, place the chocolate in a blender or food processor and blend until smooth. Set aside to cool to room temperature.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 5 minutes. Add the confectioner's sugar, vanilla, and salt. Beat until combined. Add the room temperature caramelized white chocolate and beat until combined and fluffy.
  • Spread the buttercream on top of the the cooled gingerbread loaf. Top with crystallized ginger and serve!

Notes

HOW DO YOU STORE GINGERBREAD COOKIES? 
Store these gingerbread cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. 
CAN YOU MAKE GINGERBREAD LOAF AHEAD?
Yes, this gingerbread loaf can be made up to 1 day ahead. Covered tightly and keep at room temperature overnight. The flavors get even better after a day!
CAN YOU FREEZE GINGERBREAD LOAF? 
Yes! To freeze this gingerbread loaf, let it cool completely, then wrap the unfrosted loaf with plastic wrap. The gingerbread loaf can be frozen up to 3 months. To serve, thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
HOW TO MAKE GINGERBREAD MUFFINS
To make gingerbread muffins, scoop the batter into muffin liners and bake at 350 degrees F for 20-22 minutes. 

Nutrition

Serving: 1sliceCalories: 416kcalCarbohydrates: 64gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 30mgSodium: 220mgFiber: 1gSugar: 47g
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