Moist Gingerbread Loaf with Cream Cheese Frosting

Step 1

Preheat oven to 350F with rack on lower middle position. Generously grease a deep, nonstick 9″ loaf pan. Flour bottom/sides of pan and tap out excess. Set aside.

Step 2

In a large bowl, combine brown sugar, coconut oil, beaten egg, cider, maple syrup, and molasses. Use a hand whisk to combine until fully incorporated.

Step 3

In a separate bowl, use hand whisk to gently stir together the flour, baking soda, cinnamon, ginger, cloves, and salt. Use rubber spatula to gently fold dry ingredients in small increments at a time, into wet ingredients just until combined and most lumps are gone; do not over stir it (some tiny lumps remaining are fine.)

Step 4

Evenly distribute batter into the prepared loaf pan. Bake about 60 minutes or just until toothpick inserted in center comes out almost clean, with a few crumbs attached. Take care not to overbake. The center may be slightly indented, which is normal. Allow loaf to cool completely before removing and frosting.

Step 5

In a bowl with hand whisk, whisk together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Cover and set aside at moderate room temp (or chill) until ready to use. If you chill it, be sure to let it soften enough before using it.