Pull Apart Gingerbread Loaf Recipe

Gingerbread Loaf on white serving plate.

5 from 2 votes

Pull Apart Gingerbread Loaf Recipe

This Pull Apart Gingerbread Loaf is made with a buttery warm fall spice filling and topped with cream cheese icing for a treat that is truly decadent.

Prep Time40

Cook Time35

Rising Time2 30

Total Time3 45

Course: Bread

Cuisine: American

Servings:

Calories: 525kcal

Author: Judy Wilson

Ingredients

Bread Dough Ingredients

3⅔ cups all-purpose flour
2½ teaspoons instant yeast (one packet of instant yeast)
¾ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon salt
1 Tablespoon granulated sugar
1 cup milk, warm (about 110º)
¼ cup butter, melted and cooled
2 Tablespoons blackstrap molasses
1 egg

Filling Ingredients

6 Tablespoons butter, softened
½ cup brown sugar
1 teaspoon ginger
2 teaspoon cinnamon

Icing Ingredients

4 Tablespoons cream cheese, softened
2 Tablespoons butter, softened
2 Tablespoons butter, softened
½ teaspoon vanilla
1 cup powdered sugar

Instructions

In the bowl of a stand mixer, combine flour, yeast, ginger, cinnamon, cloves, salt, and sugar and stir to combine.
Fit the stand mixer with the dough hook or spiral attachment.
Add milk, butter, blackstrap, and egg to the flour mixture.
Turn the mixer to speed 2 and mix until everything is combined. Note: My mixer’s instructions say to use the dough spiral on 2 only. Follow the instructions on your stand mixer.
Continue mixing to knead the dough for 7 minutes.
The dough should come away from the sides of the bowl as it kneads. When the dough is done kneading, you should be able to handle it without it sticking to your hands. If the dough is overly sticky, add a small amount of flour to reach the desired consistency.
When the dough is done kneading, remove the bowl and dough hook. Shape the dough into a ball, cover it, and let it rise until doubled in size. This should take about 2 hours.
Punch the dough down, and roll it out to about ¼ inch thickness.
Spread butter over the dough. Then sprinkle with brown sugar, cinnamon, and ginger.
Cut the dough into 2-inch squares.
Grease a 12-cup Bundt pan and arrange the dough squares inside, standing them up side by side as much as possible.
Cover the pan and let the dough rise in a warm place for about 30 minutes or until nearly doubled in size.
Preheat the oven to 325ºF.
Bake bread in the center of the oven for 35 minutes, until golden brown on top, and fully cooked through.
Remove from the oven and allow to cool 5 minutes.
Use an icing spatula or a similar tool to loosen the bread from the sides of the pan.
Turn the pan onto a cooling rack. Remove the pan, and let the bread cool.
While the bread is cooling, combine the icing ingredients until smooth.
Drizzle the icing over the bread before serving.

Notes

This gingerbread loaf can be stored wrapped tightly in the refrigerator for up to 4 days.

Adjust the icing's consistency by adding more liquid or sugar, if needed, for your desired drizzling texture.

Nutrition