Gingerbread Loaf With Brown Butter Cream Cheese Icing
Ingredients:
- 2 cups (250g) All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
- 1/2 tsp Salt
- 1/2 cup (113g) Unsalted Butter, room temperature
- 1/2 cup (100g) Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1/2 cup (119ml) Fancy Molasses
- 3/4 cup (173g) Sour Cream
Icing:
- 2 cups (240g) Icing Sugar
- 1/2 cup (116g) Cream Cheese, room temperature
- 1/4 cup (57g) Brown Butter, room temperature
Directions:
Brown Butter
- Make your brown butter for the icing first. In a small heavy saucepan on medium heat add 1/4 cup unsalted butter. Leave the butter to cook until the butter smells nutty (you can swirl the pan a few times, but do not stir), is foaming and has small flecks of brown bits, approx. 5 minutes. Remove the butter from the heat, scrape the bottom with all the brown bits and pour into a small bowl to cool. Set aside.
Loaf
- Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.
- In a large bowl add flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Mix all ingredients together and set aside.
- In a large bowl of a stand mixer add butter and brown sugar, beat until light and fluffy. Add eggs and continue to beat until well incorporated. Scrape down the bowl as needed.
- Add molasses to butter mixture and beat until smooth and incorporated. Add sour cream and continue to beat.
- Add the dry ingredients and mix until just combined. Using a spatula scrape down the bowl and mix the rest by hand.
- Pour the batter into the prepared pan and bake in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool.
- Meanwhile, make your icing. In a large bowl add icing sugar, cream cheese, and brown butter. Beat butter until light and fluffy.
- Once the loaf is at room temperature ice the entire top.
NOTES:
Store gingerbread loaf in an airtight container for up to 3 days or freeze for up to a month.
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Yield: 1 Loaf
Thanks to @bakingforfriends_