Gingerbread Latte Loaf with Cream Cheese Frosting

Step 1

Prepare at least 1/2 cup of unflavored coffee. Place in refrigerator to cool down slightly.

Step 2

Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes). Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.

Step 3

In a large bowl or stand mixer, combine vegetable oil with brown sugar and granulated sugar. Add in one egg at a time, followed by vanilla, salt, spices and baking soda. Mix in molasses. Add flour in batches, mixing well between each addition. Lastly, with mixer running on low, allow coffee to slowly drizzle down the inside of the mixing bowl. Mix until fully combined and no streaks remain.

Step 4

Pour batter into prepared baking pan. Use an offset spatula to level off the top.

Step 5

Bake at 350°F for 60-65 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.

Step 6

Cool in pan for at least 15-30 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. Transfer loaf, with parchment paper, to a large gallon-sized bag or size appropriate airtight container. Store overnight before frosting. *See notes and tips.

Step 7

Prepare frosting. In a medium bowl, beat cream cheese until smooth. Mix in butter. Add cinnamon and brown sugar, followed by powdered sugar. Mix until fully combined and frosting is smooth.

Step 8

Remove loaf from storage bag or container and frost with prepared frosting. Slice and store in a size appropriate airtight container for up to several days.