Gingerbread Loaf

Preheat oven to bake at 350 degrees Fahrenheit and grease the sides and bottom of a 9x15 bread loaf pan with oil spray. Sprinkle sides and bottom of the baking pan with flour. Or use an oil spray with flour. Set aside.
In the bowl of a stand mixer or using a hand mixer, blend the softened butter and sugar until it becomes light and fluffy. Mix in the vanilla, egg, and apple sauce until well combined.
Gradually sift in the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, and baking soda). Beat with the mixer on low each time you add in some of the dry ingredients. Once you have sifted in all the dry ingredients and they are starting to come together, mix on high for 2-3 more minutes, scraping the side of the bowl as you go with a baking spatula.
Pour gingerbread batter into the prepared bread loaf pan and bake in the preheated oven for 55 minutes or until inserted toothpick comes out clean.
Transfer the baked gingerbread loaf immediately to a cooling rack and let cool completely for at least one hour before putting cream cheese icing on top.

While the gingerbread loaf is baking in the oven, begin preparing your icing.
In the bowl of your stand mixer or with a hand mixer, whip the softened cream cheese, softened butter, and vanilla on a medium-high speed for 2 minutes or until the mixture becomes light and fluffy.