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–+ servings

Apple Butter Gingerbread Loaf Cake

This apple butter gingerbread loaf cake with cinnamon maple buttercream frosting is the perfect combination of cozy and delicious, making it the ideal dessert for a holiday party or winter treat. The apple butter gives this loaf cake a moist texture while complimenting the molasses and warm spices like ginger, cinnamon, nutmeg and allspice.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 10
Calories 326 kcal

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
  • 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

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.

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.

Nutrition

Calories: 326kcalCarbohydrates: 61gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 236mgFiber: 1gSugar: 51g
Keyword gingerbread, apple butter applesauce, holiday dessert, christmas dessert idea, easy loaf cake, gingerbread loaf, dairy free recipes, christmas party desserts
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