Gingerbread with White Chocolate Cream Cheese Frosting
If you’re craving a taste of the holidays, look no further than this Gingerbread with White Chocolate Cream Cheese Frosting . It’s super simple to make and is a great way to start off any morning.
Easy Gingerbread Loaf Recipe
Once the holiday season arrives, we transition immediately in our minds from pumpkin to gingerbread. There’s just something so simple and delicious about the flavor that it goes perfectly with almost any type of setting or dish. Don’t get me wrong this Gingerbread with White Chocolate Cream Cheese Frosting or quick bread is perfect any time of year not just during the holidays.
Plus, this homemade gingerbread loaf really does pack on the taste! You can easily enjoy it in the morning with a nice cup of coffee or during the afternoon for a nice snack. (and if you’re taking advantage of the fact that you’re an adult and you can make your own choices, you can easily enjoy this for a late-night snack, too!) We wanted to change things up a bit too.
This Gingerbread loaf is so good, and it would be perfect for holiday breakfasts, or brunch, or anytime for a snack. It’s really easy to make, and the icing just enhances all the spices, so the flavors just melt in your mouth. You can make it ahead, and have it ready when you need it. Everyone will love this, so be sure to file it in your favorites!
Gingerbread with cream cheese frosting
Is always a favorite of course but we decided adding white chocolate to the frosting and then chocolate shaving too would really take it over the top! The family said it looks like snow..
Delicious Gingerbread For The Holidays
Do you have a go to gingerbread recipe? We have a few that we have made over the years. I love changing things up a bit and that’s why we love this recipe. The white chocolate really is quite delicious and get’s rave reviews. The gingerbread is warmly spiced and the frosting is perfectly sweet. We are big fans of holiday desserts. The warm spices are homey and comforting. And it’s not unusual for us to bake up a pumpkin pie or gingerbread loaf in the middle of summer. Yes we are rebels that way lol!
How do you store this baked gingerbread with white chocolate cream cheese frosting?
It’s easy to store! Once you bake it up and let it cool, just keep it stored in your fridge for when you’re ready to eat. If you like to have it warm, just pop it in the microwave for a few seconds before eating it.
Can you freeze this gingerbread loaf?
You actually can! We recommend freezing it in slices so that way you can easily thaw out the portion that you’re wanting to eat right then and there. It’s just a super simple way to make it last even longer so you don’t have to thaw it all at once. You can also bake extra loaves and leave them unfrosted. Then when it’s time to serve this deliciousness make a batch of the frosting and it will be just like it was fresh baked.
Now that you know how simple and delicious this homemade loaf is, it’s time for you to get ready to make it on your own. And the great part? It’s super simple to do!
Get started on your holiday baking early this year with this delicious treat. And if your not making this for the holidays that’s fine too. Everyone we know love gingerbread before or after the holiday! You just might find that the gingerbread season may just be your new favorite season!
Try This Gingerbread with White Chocolate Cream Cheese Frosting Today!
OTHER DESSERTS YOU WILL LOVE:
Gingerbread with White Chocolate Cream Cheese Frosting
- 2 cups flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- a pinch of salt
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1/2 cup butter, melted
- 3/4 cup molasses
- 1/2 cup raw natural honey (option you can use regular honey if you choose to)
- 2 eggs, beaten
- 1 cup heavy cream
- 1 tbsp. vanilla extract
CREAM CHEESE ICING
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. heavy cream (more if needed)
- 4 ounces of cream cheese - softened
- 3 squares of white chocolate almond bark
- Set the oven to 350 degrees, and grease and flour a loaf pan; most are 9 X 5 inches.
- In the mixing bowl of a stand mixer, blend the butter, molasses, honey, cream, vanilla and eggs until smooth and creamy. Add the sugar, and brown sugar, and mix until smooth.
- In a separate bowl, mix the flour, baking powder, salt, ground ginger, cinnamon, allspice, and cloves until well blended. Add the to mixing bowl a little at a time, mixing between additions. When all the flour has been added, turn mixer to medium speed, and blend well for about 15 seconds
- Scrape down the sides of the bowl, and mix again. Pour batter into loaf pan, and bake for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and place on a wire rack to cool in the pan for about 10 minutes, then turn the loaf out onto the wire rack, and cool completely.
- While the loaf is cooling, make the icing. Place the white chocolate and 1 Tablespoon of heavy cream in a microwave safe bowl, and melt at 15 second intervals, stirring until the white chocolate is smooth.
- Rinse out the mixing bowl, and place the cream cheese in the bowl. Blend with the whisk attachment until smooth and creamy. Add the Vanilla and blend. Add the melted chocolate, and mix until smooth. Add the powdered sugar a little at a time until all the powdered sugar has been added.
- If the icing is too thick, add a few drops of the cream, or if it's too thin add a little more powdered sugar.
- Place the mixing bowl in the refrigerator until the Gingerbread loaf is completely cool. When the loaf is cool, place it on a serving plate, or bread plate, and ice the whole loaf with the icing.
- Place the left over icing in a small container, and keep in the refrigerator. When serving the Gingerbread loaf, you can add a little icing to individual pieces if desired. Serve and Enjoy!
Copyright © Maria’s Mixing Bowl. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.