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Gingerbread loaf recipe
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Tis the gingerbread season in our household! To be honest I even served gingerbread skeleton men at my Halloween party last year. Late Fall and Winter are traditional times to serve these baked goods, flavored with yummy ginger and rich molasses. And you can tell this by seeing Starbucks has officially started selling their Gingerbread latte!
This recipe is soft, flavorful, and... just hard to eat one slice! You can make one large loaf, or three mini loaves so you can share the wealth with friends. But why would you do that?
Gingerbread loaf
1 3/4 cups flour
1 teaspoon baking soda
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 stick salted butter, room temp
1 egg
1/2 cup brown sugar
1 cup molasses
1 Tablespoon crystallized ginger
1/2 cup water
top with my easy glaze
Combine the flour, baking soda, ginger, cinnamon and cloves with a whisk in a medium bowl. Set aside.
Cream together the butter, egg, brown sugar, crystallized ginger and molasses on a low speed until combined. There will be a few butter lumps, but make sure they are small.
Add the flour mixture by hand to the liquid ingredients, a little at a time. Fold carefully until the flour is mixed in. Try not to over-mix, this will make your loaf tough. At this point you will have a very firm dough. Add the water and carefully stir until just combined. Pour into a greased loaf pan, or three small mini loaf pans.
Bake at 350 for 40-50 minutes or until a cake tester comes out clean. Cool completely for 30 minutes on a rack before icing. And you know it needs icing. Drizzle across the loaf when cool, and set aside to dry before serving.
Check out the giveaway I am holding here, I'd love for you to win an electric roaster and today is the last day to enter!
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