Prep: 25Min.
Cook: 75Min.
Yield: 10 slices
Calories: /serv
GINGERBREAD LOAF:
1/2 cup unsalted butter, softened
1/2 cup oil
1/2 cup brown sugar
3/4 cup granulated sugar
1/4 cup molasses, (slightly less)
2 eggs
3/4 cup milk
2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ginger
1 teaspoon cloves
2 teaspoon baking powder
STREUSEL:
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter, room temperature and cubed
GLAZE:
2 ounce Eagle Brand® Sweetened Condensed Milk
2 ounce cream cheese
NUTRITION INFORMATION
Gingerbread Loaf Preheat oven to 325F and grease and line a loaf pan.
In a medium bowl, whisk together all the dry ingredients and set aside. In a large bowl, beat together the butter and sugars until fluffy.
Add in oil and molasses, beating until fully combined, scrape the bottom as necessary.
Beat in eggs. The batter may begin to split, keep beating 2-3 minutes until fluffy.
Alternate adding wet and dry ingredients, mixing just until combined.
Pour the whole batter into the greased loaf pan.
Streusel Place dry ingredients in a food processor and mix until evenly distributed.
Add cubed butter and mix until it forms pea size clumps.
Spread evenly over batter in loaf pan.
Bake for 75 minutes and allow to cool in the pan for 30 minutes.
Glaze Mix together room temperature cream cheese with sweetened condensed milk and drizzle over loaf. Serve immediately or store refrigerated in airtight container.
