Gingerbread Loaf Lemon Glaze (Printable)
Warmly spiced loaf with a tangy lemon cream cheese glaze for cozy, festive moments.
# What You’ll Need:
→ Gingerbread Loaf
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup unsulphured molasses
12 - 2 large eggs, room temperature
13 - 1/2 cup whole milk, room temperature
14 - 1 teaspoon pure vanilla extract
→ Lemon Cream Cheese Glaze
15 - 4 ounces cream cheese, softened
16 - 1/2 cup powdered sugar, sifted
17 - 2 tablespoons unsalted butter, softened
18 - 2 to 3 tablespoons fresh lemon juice
19 - 1 teaspoon lemon zest
20 - Pinch of salt
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
03 - In a large bowl, beat the butter and brown sugar until light and fluffy, then incorporate the molasses until combined.
04 - Beat in the eggs one at a time, followed by the vanilla extract.
05 - Add half of the dry mixture to the wet ingredients and fold gently. Pour in the milk, mix, then add the remaining dry ingredients and stir until just combined.
06 - Transfer the batter to the prepared pan and smooth the surface. Bake for 48 to 55 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat together cream cheese, powdered sugar, butter, lemon juice, lemon zest, and salt until smooth. Adjust lemon juice to achieve desired consistency.
09 - Once cooled, drizzle the lemon cream cheese glaze over the loaf and allow it to set before slicing.
# Expert Advice:
01 -
- The molasses keeps the crumb so tender you won't believe how easy it was to make.
- Lemon glaze cuts through the spices in the most surprisingly perfect way.
- It actually tastes better the next day, so you can bake it ahead guilt-free.
02 -
- Room temperature eggs and milk aren't just a suggestion—cold ones will cause the batter to break and your crumb won't develop properly.
- Don't overmix once you add the flour, or you'll end up with a dense, tough loaf instead of the tender crumb you're after.
- The glaze thickens slightly as it cools, so if it seems too runny at first, that's actually correct.
03 -
- Sift your powdered sugar for the glaze—lumps will create a grainy texture that slides off the loaf instead of coating it.
- If you accidentally use cold eggs, warm them gently under running water for 30 seconds before cracking them into the batter.