Description
Gingerbread Loaf is a moist and warmly spiced quick bread that combines unsulphured molasses with ginger and cinnamon for deep flavor. This recipe yields a tender, thin batter loaf finished with a bright orange icing that cuts through the molasses sweetness and highlights the spice notes. The loaf keeps well refrigerated and often tastes even better a day or two after baking.
Ingredients
2 cups (250g) all purpose flour spooned and leveled
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2/3 cup (226g) unsulphured or dark molasses do not use blackstrap I prefer Grandma’s brand
3/4 cup (180ml) hot water about 100°F 38°C
1/2 cup (8 Tbsp 113g) unsalted butter softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor
Orange Icing
1 cup (120g) confectioners sugar sifted
2 to 3 Tablespoons (30–45ml) fresh orange juice
Instructions
1.
2. Adjust oven rack to the lower third position and preheat oven to 350°F 177°C Grease a 9×5 inch loaf pan and set aside
3. In a medium bowl whisk the flour baking soda ground ginger ground cinnamon cloves salt and pepper together until combined
4. In a separate bowl whisk the molasses and hot water together until smooth and set aside
5. In a large bowl beat the softened butter on high speed until smooth and creamy about one minute add the brown sugar and beat until fairly well creamed scraping the bowl as needed
6. On medium high speed beat in the egg and the alcohol free vanilla flavor until combined scrape the bowl as needed
7. With the mixer on low speed add the dry ingredients in three additions alternating with the molasses mixture mixing each addition just until incorporated avoid overmixing batter will be thin whisk out any big lumps if needed
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula
9. Bake for about 50 to 60 minutes until the gingerbread loaf is baked through ovens vary To test doneness insert a toothpick into the center it should come out clean or with a few moist not wet crumbs
10. Allow the loaf to cool completely in the pan set on a wire rack before removing to slice this helps the loaf set and prevents breaking
11. Make the orange icing by whisking the confectioners sugar and orange juice together until smooth drizzle the icing over the cooled Gingerbread Loaf
12. Store leftover loaf tightly covered in the refrigerator for up to five days or freeze for up to two months thaw overnight in the refrigerator before serving
13. To make muffins or cupcakes pour batter into liners or a greased muffin pan and bake at 350°F 177°C for 20 to 22 minutes yields about 10 to 12 muffins
14.
Notes
Measure flour by spooning into the measuring cup and leveling to avoid a dense loaf
Use unsulphured molasses for the smoothest flavor darker molasses adds deeper taste but avoid blackstrap which is too bitter
Use room temperature butter and egg they incorporate better and help the loaf rise evenly
Do not overmix after adding dry ingredients or the loaf can become tough
If the top browns too quickly tent lightly with foil near the end of baking
The flavor of this loaf deepens after a day so letting it rest overnight before serving often improves taste
Alcohol free vanilla options include Simply Organic Alcohol Free Vanilla and Watkins Clear Vanilla Flavor
Special tools used include a 9×5 inch loaf pan mixing bowls whisk electric mixer silicone spatula and cooling rack
- Prep Time: 10 minutes
- Cook Time: 50 to 60 minutes
- Category: Baked good
- Method: Baking
- Cuisine: American