Gingerbread Loaf with Orange Cream Cheese Frosting

Preheat the oven to 375°F. Line a 9x5-inch loaf pan with parchment paper, then lightly coat with non-stick cooking spray.

In a medium mixing bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. In another small bowl, mix 3/4 cup hot water with 1/2 cup molasses until well combined.

In a large stand mixer fitted with a paddle attachment, mix together 8 tablespoons of softened unsalted butter and 1/3 cup of dark brown sugar until smooth and creamy.

Next, mix in 1 egg and 1 teaspoon of vanilla extract, mixing until everything is fully blended.

Gradually add the flour mixture, alternating with the molasses mixture, a little at a time. Stir until everything is well combined.

Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the bread cool in the pan for 10-15 minutes, then transfer it to a cooling rack. Make sure it’s completely cooled before adding the frosting.

To make the frosting, combine 1 1/2 cups powdered sugar, 2 tablespoons orange juice, and 2 ounces softened cream cheese in a medium bowl. Beat with an electric hand mixer until smooth and creamy.

Frost the gingerbread and serve.

Enjoy!