1. Preheat your oven to 350°F (175°C). Line a standard 1-lb loaf pan with parchment paper so you can lift the loaf out easily later. Lightly grease the paper if you like.
2. Whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
3. In a separate small bowl, beat the egg with the vanilla until combined.
4. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and brown sugar until light and fluffy. Scrape down the sides. Add the molasses and mix until smooth.
5. Add the egg-vanilla mixture and beat for about 1 minute until incorporated. Scrape the bowl again so everything mixes evenly.
6. Remove the paddle and, using a spatula, fold in one-third of the dry mixture, then one-third of the buttermilk. Repeat two more times—dry, liquid, dry—until the batter is just combined. Do not overmix. A few streaks are okay.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too rapidly, tent loosely with foil for the last 10–15 minutes.
8. Let the loaf rest in the pan for about 20 minutes. Lift it out using the parchment and cool completely on a wire rack before frosting.

Brown-butter cream cheese frosting

1. To brown the butter: melt the ¼ cup butter in a small saucepan over medium heat. Swirl or stir constantly as it foams and the milk solids turn golden-brown and settle on the bottom. You’ll smell a toasty, nutty aroma—this happens in about 5–7 minutes. Watch it closely so it doesn’t burn.
2. Transfer the browned butter to a heatproof bowl and chill in the refrigerator until it firms up again (about 40–60 minutes). Stir every 15–20 minutes to speed cooling if you like. Bring it back to room temperature but keep it solid enough to whip. Key tip: warm butter will make the frosting runny.
3. In a mixer, beat the softened cream cheese until smooth. Add the solidified brown butter and mix until fully incorporated, about 1–2 minutes.
4. On the lowest speed, add 1 cup of powdered sugar, then gradually add the remaining powdered sugar until combined. Increase speed to medium-high and whip until silky. Add vanilla, salt, and then milk 1 teaspoon at a time until you reach spreadable consistency. If the frosting becomes too thin, add a bit more powdered sugar.
5. Spread the frosting over the cooled loaf. Chill briefly to set if you prefer firmer slices.