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Gingerbread Loaf with Peppermint Cream Cheese Frosting

This Gingerbread Loaf with Peppermint Cream Cheese Frosting is a delicious treat to serve at holiday meals or to enjoy with a cup of coffee or tea any time of the year.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Author: Marlynn Schotland, Urban Bliss Life


Gingerbread Loaf

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup 8 tablespoons/1 stick unsalted butter, melted
  • 3/4 cup molasses
  • 2 large eggs
  • 1 cup buttermilk* see notes for dairy-free option
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1/4 cup butter softened to room temperature
  • 2 ounces vegan cream cheese
  • 3 cups powdered sugar
  • ½ teaspoon vanilla
  • 4 tablespoons almond milk
  • 1/2 teaspoon peppermint extract
  • 2 small candy canes crushed


To make the Gingerbread Loaf

  • Preheat oven to 350 degrees farenheit.
  • Prep loaf pan by greasing it lightly with butter and then lining the bottom and sides with parchment paper.
  • In a large bowl, whisk together flour, sugar, spices, salt.
  • In a separate medium bowl, whisk together melted butter and molasses until well blended. Beat in the eggs and then add the buttermilk and vanilla. Whisk thoroughly until combined.
  • Pour batter into loaf pan. Bake for about 50-55 minutes. Do the toothpick test and if the toothpick comes out clean after sticking it gently through the middle of the loaf, then it's done.
  • Cool in the pan for 5-10 minutes. Gently lift out of the pan and place on a cooling rack until it has cooled to room temperature.
  • Once the loaf is completely cool, spread Peppermint Cream Cheese Frosting evenly over the top of the entire loaf, and then sprinkle crushed candy canes on top.

To make the Peppermint Cream Cheese Frosting

  • In a stand mixer, cream together the butter cream cheese, powdered sugar, vanilla, peppermint extract and milk until smooth.


* I make dairy-free buttermilk by pouring a cup of almond milk into a glass measuring cup, then adding 1 tablespoon lemon juice. Allow to sit for 5 minutes, then mix and use as buttermilk in the directions.
* You can substitute vegan butter for regular butter if you wish
* You can substitute