• Add the flour, spices, and baking soda to a small mixing bowl and whisk to combine. Set aside.
• Add the butter, brown sugar, vanilla extract, and egg to the bowl of an electric mixer and beat until creamy.
• Add the molasses and the dry ingredients and mix until smooth and all ingredients are fully incorporated.
• Add the milk and continue mixing until fully combined.
• Pour the batter evenly into the four prepared loaf pans and place them on a baking sheet.
• Place the cakes in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool completely (approximately 1 hour) before frosting.

MAKE THE CREAM CHEESE FROSTING

• Add the cream cheese, butter, powdered sugar, and vanilla extract to a large mixing bowl and beat until smooth and creamy.

DECORATE THE LOAVES

• Spoon the frosting into a decorating bag fitted with a large star tip and pipe the frosting evenly and generously onto each cake.
• Lay a gingerbread cookie cutter on top of one of the cakes and fill it with a single layer of chocolate sprinkles. Carefully lift the cookie cutter up off the cake, and top the cake with additional Christmas sprinkles if desired.
• Repeat step 3 with each cake, or simply top some of the cakes with festive sprinkles only.
• Store any leftovers covered in the refrigerator for up to 3 days.