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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.

 



Course Dessert
Cuisine American
Keyword dessert breads, holidays, quicks breads
Cook Time 45 minutes
Servings 10
Author Rob

Ingredients

  • 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

Instructions

  1. Set the oven to 350 degrees, and grease and flour a loaf pan; most are 9 X 5 inches.

  2. 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. 

  3. 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

  4.  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. 

  5. 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.

  6.  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. 

  7.  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. 

  8. 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.

  9.  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!