Gingerbread Loaf

Story by Holly
Gingerbread Loaf
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This gently spiced gingerbread loaf is topped with fluffy cream cheese frosting, studded with candied ginger, has just a hint of orange, and is bound to become your go-to holiday treat for all occasions. 

You could call me the super-fan of quick breads. And chances are, if you’re familiar with them yourself, then their simplicity and ease has already won you over, too. If you haven’t yet discovered the genius of quick breads, than this gingerbread loaf cake is the perfect recipe to get you acquainted. Aside from this trusty and truly tasty recipe, we’ve got a little trick up our sleeves that makes this quick bread even easier to make than usual...the blender! 

Gingerbread Loaf

How Do you Make Quick Bread in the Blender? 

Did you know that you can make this gingerbread loaf in a blender? I’ve been using my new  Ascent Series Vitamix Blender to make so many yummy things (like the marinade in this Easy Harissa Chicken or this Butternut Squash Soup), but I’ve just recently discovered how useful it is in making all different types of batter. I tried out the method for this gingerbread cake and I’m convinced it’s the way to go! 

In the name of research, I’ll also be making (and tasting) the following quick bread recipes using my Vitamix Blender: 

Pumpkin Bread
Baileys Chocolate Bundt Cake
Banana bread with maple mascarpone
Pound cake (of all kinds) 

How Do You Make This Super Moist Gingerbread Cake? 

I’m glad you asked! 

To make this gingerbread loaf cake really moist, we’ve added some unexpected ingredients and the flavor and texture that result are incredible!   

Applesauce
Canola oil
Fresh-squeezed orange juice

Quick disclaimer: with the addition of cream cheese frosting, this gingerbread cake has plenty of sugar. It’s a great little treat, dessert, or indulgent breakfast come Christmas morning. With that being said, a little indulgence once in a while (especially come December) is just fine in my book. 

Gingerbread Loaf

Other Tips For Keeping This Cake Moist: 

Don’t over bake it! There is nothing worse than an overbaked quick bread. We recommend baking this gingerbread loaf for 60 minutes in a 9x5 bread pan. Don’t be tempted to check on the cake by opening the oven, as you might cause the temperature in the oven to drop and your cake to sink in the middle. When it has baked for an hour, test by inserting a knife into the center. If it comes out clean, get that baby out of there! 

A Little History Lesson: What is Old Fashioned Gingerbread?   

One of the things I absolutely love about cooking, and baking specifically, is the origin story of the dish I am working on. I knew gingerbread had been around for a long, long time, but I wanted to learn more. So I did a bit of digging and found out that gingerbread as we know it originated in Germany, and came to the Americas along with the first European settlers more than 200 years ago. Back then, molasses was less expensive than sugar so it became a common ingredient in many sweet recipes, gingerbread included. While molasses is still the gold standard, gingerbread can also be sweetened with honey or sugar. What has remained constant is the use of ginger, cloves, nutmeg and/or cinnamon to create a quick bread that is full of warmth and spice. 

Gingerbread Loaf

To Frost or Not to Frost Your Gingerbread Loaf? That is the Question.     

There are three types of gingerbread lovers in this world: 

  1. Those who do not want frosting or icing of any kind. This results in a bread that’s less sweet and really lets the spices shine. 
  2. A thin layer of icing. The middle ground—just a hint of a sheen, for looks and texture. 
  3. Go for the gold- I’m talking a thick layer of cream cheese frosting, making for a rich and decadent treat. While I’d eat this loaf anyway it was served, there’s just something magical about a generous spread of tangy cream cheese frosting. 

Thankfully, this cream cheese frosting comes together in a flash thanks to (drumroll please…) our Ascent Series Vitamix Blender yet again! A perfectly fluffy cream cheese frosting in 3 seconds flat? Sounds good to me! 

Gingerbread Loaf

How and When Should You Serve this Gingerbread Loaf? 

Gingerbread is absolutely lovely for all occasions, but especially in the fall and winter, when you are craving warm spices. 

We like to serve ours:

  • without frosting for a breakfast treat. 
  • topped with a dollop of whipped cream to indulge an occasional sweet tooth. 
  • with cream cheese frosting (studded with candied ginger and dried cranberries) for the perfect Christmas dessert. 

How will you eat yours? With frosting? Without? Do you have some other trick or tradition up your sleeve when it comes to gingerbread loaf? We’d love to hear about it!  

Gingerbread Loaf

When you decide to give this gingerbread loaf a try, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories, and tag @themodernproper and #themodernproper. Also feel free to leave a comment on this post and be sure to tell your friends where you discovered the recipe.  

This sponsored post is written by TMP on behalf of Vitamix in partnership with TheFeedFeed. The opinions and text are all ours. Thank you for supporting the brands we love. 

Gingerbread loaf with Cream Cheese Frosting

Serves 8

Ingredients

¾ cup unsweetened applesauce
2 eggs
½ cup vegetable oil
1 orange, zested and juiced (about ½ cup orange juice)
1 ½ cups white sugar
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp ground ginger

Cream Cheese Frosting

2 cups powdered sugar
8 oz cream cheese
1/2 tsp vanilla extract
1/4 tsp salt
3 tbsp heavy cream
candied ginger, roughly chopped
orange zest, mixed with 1 tsp white sugar
dried cranberries, roughly chopped

Method

  1. Preheat oven to 350 F.
  2. Grease and flour 1 (9”) loaf pan.
  3. Place applesauce, eggs, oil, juice and white sugar into the Vitamix container. Select Variable 1. Turn machine on and slowly increase speed to Variable 5. Blend for 10 seconds.
  4. Add to the Vitamix the flour baking soda, salt, cinnamon, cloves and ginger. Pour into the prepared loaf pan. Bake for 60 minutes or until a knife inserted in the center of one muffin comes out clean.
  5. Rinse out the vitamin container and add to it the powdered sugar, cream cheese, vanilla extract, salt and heavy cream. Select Variable 1. Turn machine on and slowly increase speed to Variable 5. Blend for 10 seconds, until the frosting comes together. This makes enough for 2 loaves (or more).
  6. Let the gingerbread cool before frosting.
  7. Sprinkle the frosting with the candied ginger, candied orange zest and dried cranberries.