Gingerbread Loaf with Eggnog Frosting

 

I have literally been dreaming about making this gingerbread loaf for at least a year now. Gingerbread and eggnog go so well together in desserts that I just knew it would work. And boy was I right! This gingerbread loaf is so dense, moist and delicious and it goes SO well with the thick and creamy eggnog frosting.

The two flavors come together and make a holiday party in your mouth and I just can't get enough of it. Yes, I know it's a ton of frosting, but the frosting balances out the bitterness of the molasses in the bread making it absolutely perfect.

Don't you just want to take a big old bite??

Gingerbread Loaf with Eggnog Frosting

Loaf Adapted from Tastes of Lizzy T

2 cups all-purpose flour

1 tsp. baking soda

2 tsp. ginger

3/4 tsp. nutmeg

1/2 tsp. salt

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1/2 cup molasses 

1 tsp. vanilla

2 large eggs

1 cup buttermilk

Eggnog Frosting

1/2 cup unsalted butter, softened

1/4 tsp. nutmeg

2 cups powdered sugar

1/4 cup eggnog

1. Preheat oven to 350 degrees F. Grease a 9x5-inch bread pan and set aside.

2. In a medium mixing bowl, whisk the flour, baking soda, ginger, nutmeg and salt. Set aside.

3. In a stand mixer or large bowl, cream together the sugar and butter until fluffy. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.

4. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.

5. Pour the batter into the greased bread pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

6. Cool in the pan for 10 minutes. Remove from the pan onto a cooling rack and let cool completely.

7. For the frosting, use a hand mixer to beat the butter, nutmeg, powdered sugar and eggnog in a large bowl until combined. Spread the frosting in a thick layer over the bread. Slice and serve.