Gingerbread Loaf Recipe

🍂Gingerbread Loaf Recipe: 

🍁Gingerbread loaf and cream cheese frosting🍁: 

For the Gingerbread loaf – 

– 2 cups all purpose flour 

– 1 cup packed light brown sugar

– 1 teaspoon baking soda

– ½ teaspoon salt 

– 1 teaspoon cinnamon 

– ½ teaspoon nutmeg 

– 1 ½ teaspoon ground ginger 

– ½ teaspoon allspice 

– ¾ cup soy milk 

– ¼ cup molasses 

– ⅓ cup vegetable oil

– 3 tablespoons applesauce

– 1 teaspoon vanilla extract 

– 1 tablespoon apple cider vinegar 

For the Cream Cheese Frosting ( optional ) 

-½ cup (1 stick) butter softened at room temp. 

– 8 oz cream cheese (brick style – not whipped)

 ** You can use vegan cream cheese and butter too for vegan frosting. 

– 1 teaspoon vanilla extract 

– ¼ teaspoon salt 

– 4 cups powdered sugar – (500g) 

Instructions – 

For the Gingerbread loaf 

1. Preheat oven to 350* degrees and lightly grease a 9×5 loaf pan. – Set aside. 
2. Add all purpose flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice to a large bowl and whisk together until combined. 
3. In a separate bowl, whisk together the soy milk, molasses, vegetable oil, apple sauce, vanilla extract and apple cider vinegar. – make sure this is combined into a bit of a batter. 
4. Add this wet mixture to the dry, and whisk fast until well combined (DO NOT OVERMIX)!! 
5. Transfer into the greased loaf pan, and smooth it out. 
6. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. 
7. Transfer the loaf onto a cooling rack and let it cool 

             completely before frosting it. 

For the Cream Cheese Frosting: 

1. Combine butter and cream cheese with an electric mixer. Beat until creamy and lump-free. 
2. Add the vanilla extract and salt and beat in to combine as well. 
3. Next, gradually add the powdered sugar until fully combined. 

**let the loaf cook completely before frosting. 

Nutrition: 

Vegan, can be made gluten free, nut free.