Apple Butter Gingerbread Loaf Cake
with cinnamon maple buttercream frosting
JUMP TO RECIPE
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Best apple butter gingerbread loaf cake with a cinnamon maple buttercream frosting and garnished with gingerbread men.
Easy Christmas dessert idea
The combination of chilly weather and festive atmosphere makes it almost impossible to resist the temptation of a delicious gingerbread dessert. But let's face it, not all of us have the time (or talent) to whip up intricate holiday treats. That's where this apple butter gingerbread loaf cake with cinnamon maple buttercream frosting comes in. It's the perfect combination of cozy and delicious, making it the ideal dessert for a holiday party or winter treat. So grab a cup of hot cocoa or eggnog and get ready to learn how to create this mouthwatering dessert that will impress your guests and satisfy your sweet tooth.
Moist and delicious gingerbread loaf cake for Christmas dessert idea garnished with gingerbread cookies and star sprinkles.
Inspiration struck for this loaf cake when I had a lot of left over apple butter and didn’t want to waste it. You can also substitute with regular applesauce if you choose to. The apple butter gives this loaf cake a moist texture while complimenting the molasses and warm spices like ginger, cinnamon, nutmeg and allspice. This apple butter gingerbread loaf is delicious by itself, but I thought I would whip up some cinnamon maple buttercream frosting for a simple topping that blends well with this winter loaf treat. I made this in a 9x5 loaf pan but you can make mini loaves as gifts, just reduce the baking time.
Let’s begin!
Apple butter gingerbread loaf ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
3 tbsp vegetable oil
2 tbsp molasses
1 tsp vanilla extract
1 cup apple butter
Note: If you don’t have apple butter, you can substitute with regular or cinnamon applesauce.
Cinnamon maple buttercream frosting ingredients
1/2 cup plant butter, softened
2 cups powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tbsp pure maple syrup (or more depending on texture desired)
pinch of salt
Note: I am lactose intolerant, that is why I chose to make a dairy-free frosting using plant butter. You can substitute with real butter if desired, equal amounts.
How to make apple butter gingerbread loaf
Instructions: Preheat oven to 350℉ / 176℃ and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices (ginger, cinnamon, allspice and nutmeg.)
In a large bowl, add both sugars, eggs, oil, molasses and vanilla extract then mix on medium for 1 minute or until well blended.
To finish making the gingerbread batter, mixing on low, alternate between adding in half of the flour mixture, then all of the apple butter, then the remaining flour mixture. After adding the last half of flour, mix on low just until no dry ingredients remain, do not overmix.
Pour batter in prepared loaf pan and bake in center of oven for 50-55 minutes or until when a few crumbs remain on toothpick when checked in the center and edges are brown.
Let cool in pan for at least 8-10 minutes before unmolding and letting cool completely on a rack before frosting.
How to make cinnamon maple buttercream frosting
In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes. Add the confectioner’s sugar, 1/2 cup at a time. Once all sugar is incorporated, scrap sides of bowl down, then turn mixer to high and mix about 10-15 seconds more.
Add vanilla extract and a pinch of salt and mix until well incorporated. Add 1 tbsp pure maple syrup and mix thoroughly. If still too thick, add 1/2 tbsp more at a time until desired consistency is achieved.
Transfer frosting to a frosting bag with Wilton 1M tip (or you can snip a corner of plastic baggie) and pipe frosting on top working from side to side or make your own design. I added some extra garnish of gold edible stars and gingerbread cookies.
What is Christmas without a gingerbread dessert? Make this easy loaf cake idea for your holiday party or family gathering. It’s a cozy and delicious treat for sharing while chatting around the fire or enjoying your coffee while the kids play with their new Christmas toys!
Enjoy!
🤎Julie
Apple Butter Gingerbread Loaf Cake
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices (ginger, cinnamon, allspice and nutmeg.)
- In a large bowl, add both sugars, eggs, oil, molasses and vanilla extract then mix on medium for 1 minute or until well blended.
- To finish making the gingerbread batter, mixing on low, alternate between adding in half of the flour mixture, then all of the apple butter, then the remaining flour mixture. After adding the last half of flour, mix on low just until no dry ingredients remain, do not overmix.
- Pour batter in prepared loaf pan and bake in center of oven for 50-55 minutes or until when a few crumbs remain on toothpick when checked in the center and edges are brown.
- Let cool in pan for at least 8-10 minutes before unmolding and letting cool completely on a rack before frosting.
- In a large bowl, cream softened butter on medium speed until smooth and has lightened in color, about 2-3 minutes. Add the confectioner’s sugar, 1/2 cup at a time. Once all sugar is incorporated, scrap sides of bowl down, then turn mixer to high and mix about 10-15 seconds more.
- Add vanilla extract and a pinch of salt and mix until well incorporated. Add 1 tbsp pure maple syrup and mix thoroughly. If still too thick, add 1/2 tbsp more at a time until desired consistency is achieved.
- To frost loaf: Transfer frosting to a frosting bag with Wilton 1M tip (or you can snip a corner of plastic baggie) and pipe frosting on top working from side to side or make your own design. NOTE: I added some extra garnish of gold edible stars and gingerbread cookies.
Notes
Note: If you don’t have apple butter, you can substitute with regular or cinnamon applesauce.
Note: I am lactose intolerant, that is why I chose to make a dairy-free frosting using plant butter. You can substitute with real butter if desired, equal amounts.
Nutrition Facts
Calories
326Fat (grams)
5 gSat. Fat (grams)
1 gCarbs (grams)
61 gFiber (grams)
1 gNet carbs
60 gSugar (grams)
51 gProtein (grams)
4 gSodium (milligrams)
236 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per slice, yields about 10.
