Prep loaf pan by greasing it lightly with butter and then lining the bottom and sides with parchment paper.
In a large bowl, whisk together flour, sugar, spices, salt.
In a separate medium bowl, whisk together melted butter and molasses until well blended. Beat in the eggs and then add the buttermilk and vanilla. Then slowly add the butter and egg mixture (the wet ingredients) to the dry ingredients, mixing until well-combined.
Pour batter into loaf pan. Bake for about 50-55 minutes. Do the toothpick test and if the toothpick comes out clean after sticking it gently through the middle of the loaf, then it's done.
Cool in the pan for 5-10 minutes. Gently lift out of the pan and place on a cooling rack until it has cooled to room temperature.
Once the loaf is completely cool, spread Peppermint Cream Cheese Frosting evenly over the top of the entire loaf, and then sprinkle crushed candy canes on top.
To make the Peppermint Cream Cheese Frosting
In a stand mixer, cream together the butter cream cheese, powdered sugar, vanilla, peppermint extract and milk until smooth.
* I make dairy-free buttermilk by pouring a cup of almond milk into a glass measuring cup, then adding 1 tablespoon lemon juice. Allow to sit for 5 minutes, then mix and use as buttermilk in the directions.
* You can substitute vegan butter for regular butter if you wish
* You can substitute
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