The first step is to grab all needed ingredients and set them aside to ensure you aren't missing anything. Preheat your oven to 350 degrees F.
In the bowl of your electric mixer combine the butter, sugar and eggs. Cream this together until smooth.
In a separate, small bowl, combine the flour, baking soda and baking powder and give this a quick whisk with a fork. Gradually, add this to your wet mixture until it is well combined.
At this point you are going to separate the dough into two, leaving half of the dough in the mixing bowl and setting the other half aside. We are going to make the brownie and gingerbread dough from here!
Let's start with the gingerbread dough using the half of the batter still in the mixer. To the mixer, add in the molasses and the spices and mix on medium speed until combined. Scoop this mixture out of your electric mixer into a side bowl and set aside!
Time to make the brownie batter. Add the other half of the base dough back in to your electric mixer along with the cocoa powder and the milk. Combine this on medium speed until well combined.
Once you have both batters it is time to put the loaf together! I recommend greasing your loaf pan and adding parchment paper as well that hangs of the sides to make this easier to remove from the pan after you ice it.
Using a big spoon, alternate between adding each type of batter in to the loaf pan mixing and matching to ensure you have a little but of each flavour in every slice. This doesn't have to be perfect, just do your best!
Stick this in the oven for 50-55 minutes to bake. I also do a toothpick check before removing to ensure it is fully baked.
While this is in the oven start on the icing. Combine the icing sugar, cinnamon and cream cheese in your electric mixer with the whisk attachment. Whisk on medium speed until smooth, usually taking about 3-5 minutes.
Wait until your loaf has cooled completely before adding the icing. Once you do ice it, stick it in the fridge for a few hours to let the icing set.
Pulling the loaf out of the pan is where the overhanging parchment comes in handy. Pull it out and slice up in to loaves!
This makes about 8-10 slices. Store this on the counter at room temperature for 3-4 days or in the fridge for up to a week.
