Raisin Gingerbread Loaf With Ginger Icing Recipe

Name: Raisin Gingerbread Loaf With Ginger Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the gingerbread; 2/3 cup dark brown sugar, firmly packed; 2/3 cup molasses; 2/3 cup boiling water; 1/4 cup unsalted butter, at room temp,cut into chunks; 1 teaspoon baking soda; 1 extra large egg, well beaten; 1/2 cup dark raisin; 1 1/2 cups all-purpose flour, sifted; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 cup finely chopped candied ginger; For the icing; 1/4 cup unsalted butter, room temp; 1/4 lb cream cheese, room temp; 1 1/2 cups powdered sugar, sifted; 1 teaspoon vanilla; 1/2 cup finely chopped candied ginger

Servings: persons

For the gingerbread
2/3 cup dark brown sugar, firmly packed
2/3 cup molasses
2/3 cup boiling water
1/4 cup unsalted butter, at room temp,cut into chunks
1 teaspoon baking soda
1 extra large egg, well beaten
1/2 cup dark raisin
1 1/2 cups all-purpose flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup finely chopped candied ginger
For the icing
1/4 cup unsalted butter, room temp
1/4 lb cream cheese, room temp
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped candied ginger

1
Preheat oven 350, butter and flour 9 in sq baking pan.
2
To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
3
Blend by hand or electric mixer set on low.
4
While the mixture is still hot, add the baking soda, egg and raisins.
5
In a small bowl.
6
re sift the flour with the cinnamon, ginger and cloves.
7
Stir into the molasses mixture.
8
Add the candied ginger and mix well without incorporating too many bubbles.
9
Pour the batter into the prepared pan.
10
Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
11
Cool completely.
12
To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
13
Add then the sugar and beat until smooth.
14
Mix in the vanilla and candied ginger.
15
Chill briefly before frosting the gingerbread.

1210

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the gingerbread, 2/3 cup dark brown sugar, firmly packed, 2/3 cup molasses, 2/3 cup boiling water, and more.

Yes, Raisin Gingerbread Loaf With Ginger Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raisin Gingerbread Loaf With Ginger Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions