### Instructions:
**For the Loaf:**
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Set aside.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the molasses and the egg until well combined.
5. Stir in the apple butter until fully incorporated.
6. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
**For the Cream Cheese Frosting:**
1. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
2. Beat in the vanilla extract.
3. Gradually add the sifted powdered sugar, beating until smooth and lump-free. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
**Assembly:**
1. Once the gingerbread loaf is completely cooled, spread the cream cheese frosting evenly over the top.
2. Slice and serve, and prepare for pure autumnal bliss!
### Short Tips:
* Make sure your egg, butter, and cream cheese are at room temperature for a smoother batter and frosting.
* Don’t overmix the batter; overmixing can lead to a tough loaf.
* For an extra touch, sprinkle a little ground cinnamon or nutmeg over the frosting before serving.
* This loaf freezes beautifully! Wrap unfrosted slices in plastic wrap and then foil, and freeze for up to 3 months. Frost after thawing.
* If you don’t have buttermilk, remember the quick substitute: milk with lemon juice or vinegar!
