Classic gingerbread loaf

By Mary Berg
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Classic gingerbread loaf

Look no further for that quintessential Christmas treat - discover tender gingerbread with a cream cheese glaze.



Gingerbread loaves

  • 1 box spice cake mix
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 3 eggs
  • 1/3 cup vegetable oil
  • ½ cup buttermilk
  • ½ cup molasses


  • ½ cup softened cream cheese
  • ½ cup icing sugar, plus a little more if needed
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon vanilla
  • 3–4 tablespoons milk, plus a little more if needed


  1. For the cake, preheat your oven to 325 degrees Fahrenheit and grease two loaf pans with non-stick cooking spray or homemade pan release.
  2. In a large bowl, combine the cake mix, ginger, cinnamon, nutmeg, and allspice.  In a separate bowl or glass measuring cup, whisk together the eggs, oil, buttermilk, and molasses.  Pour the wet mixture into the dry and, using an electric hand mixer, beat the batter together for two minutes on medium speed. Divide the batter between the two loaf pans.  In order to get rid of any large bubbles in your loaves, lift each pan about six-inches off of the counter and drop them down. This will force any pesky bubbles up to the top to burst.
  3. Bake in your preheated oven for 35–45 minutes or until a toothpick inserted into the centre of the loaves comes out clean.  Allow the loaves to cool for about 10 minutes in their pans then turn them out onto a cooling rack to continue to cool completely.
  4. Meanwhile, whip up the glaze by beating the cream cheese, icing sugar, cinnamon, ginger, vanilla, and milk together, adding a little more icing sugar or milk to get the desired consistency for a good drizzle.  When the loaves are cool, drizzle with the glaze and top with candied ginger, festive little sprinkles, or a dusting of cinnamon!

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