A loaf that doesn’t last long around here!
Gingerbread loaf is meant for morning coffee, after noon tea, and a dollop of whipped cream for dessert.
This loaf features a delicate, tender center with a crusty outer edge for the best combination of texture your taste buds require!
This bread can dry out very easily and everyone’s oven is different. Mine was done at 29 minutes using the tooth pick test. Just a few moist crumbs is what you are looking for. Start with 29 minutes but no more than 32/33 minutes.
Remember, residual heat after removing from the oven will continue to bake the center.
I love lemon with gingerbread, a request from a friend years ago that I didn’t even THINK sounded amazing….
Now I am HOOKED! You can alternatively use orange for different citrus taste!
The combination of spices are warm and cozy with the flavor of molasses to indulge shamelessly in the gingerbread taste.
Bake, cool, slice, enjoy!
Gingerbread Loaf
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon all-spice
- Dash of nut meg
- Dash of salt
- 3/4 cup dark molasses
- 3/4 cup hot water
- 1/2 cup unsalted butter, room temperature
- 1/3 cup dark brown sugar
- 1 large egg
For the glaze:
- 1 cup confectioner’s sugar
- Zest of 1 lemon*
- 2 tablespoons lemon juice
- 1/2 tablespoon water
Directions
- Pre-heat oven to 350 degrees F. Grease 9×5 loaf pan with non-stick cooking spray.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, all-spice, and nut meg, and salt. Set aside.
- Mix together hot water and molasses. Set aside.
- In a large mixing bowl, beat butter and sugar together on medium high. Scrape down the sides.
- Add egg. Beat on high for 1 minute.
- Reduce speed to low, alternating molasses mixture and flour mixture in 3 batches, add in wet then dry, ending with dry.
- Just before mixture comes together turn speed off. Fold to combine any unmixed ingredients.
- Pour mixture into prepared baking pan.
- Bake 28-31 minutes.
- Remove from over. Let cool for 15 minutes before removing from pan.
For the glaze:
- Add confections, lemon juice, zest, and water together. Too thick, add water, to thin, add more sugar.
- Generously lather loaf with glaze.
- Cut and serve warm or room temperature.
- Store in air tight container.
*Use orange juice/zest in place of lemon for an orange glaze!
