Ginger bread is not only good in cookie form, but in loaf form. I think you can do even more with it in loaf form. You can eat it with strawberry jam, or a lather of honey butter. However you choose to enjoy it, this will be a hit in your home or next potluck or party. It is original and not many people know how to make it (or even about it!). Use this original recipe to impress your friends and family with a loaf of this deliciousness!
After you try this, you will never associate gingerbread with just ginger bread houses again. This is so much better.
1 ½ cups Gold Medal flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 ¼ teaspoons ground ginger
1 teaspoon salt
1 teaspoon baking soda
½ cup Land O’ Lakes butter, softened
1 cup Domino sugar
1 cup unsweetened applesauce
3 tablespoons Land O’ Lakes butter
3 cups Domino powdered sugar
2 ounces Philadelphia cream cheese
½ teaspoon vanilla
4-6 tablespoons McArthur milk
Preheat oven to 350 degrees. Line a 9×5 inch bread pan with nonstick foil and spray with nonstick spray.
In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce.
Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can’t wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!).
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Quick Tip: Store in airtight container.