Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, cream the butter and brown sugar together until light and fluffy. Mix in the molasses until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

For the frosting, beat the cream cheese until smooth. Add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt. Spread the frosting evenly over the cooled loaf.

Slice and serve. Store leftovers in an airtight container in the refrigerator. Enjoy!