Gingerbread Loaf
This Gingerbead Loaf is ultra moist, light, and bursting with holiday spices and molasses flavor. It's topped with a delicious cinnamon glaze for a finishing touch.
Servings: 12 slices
Ingredients
Cake
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 12 tablespoons butter room temperature
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup molasses not blackstrap
- 1 cup hot water
Icing
- 1 cup powdered sugar
- 4-5 tablespoons heavy whipping cream
- 3/4 teaspoon ground cinnamon
Instructions
Cake
- Preheat oven to 350 degrees F. Spray an 8x4 loaf pan with nonstick baking spray.
- In a large bowl, sift the 2 2/3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/4 teaspoon salt together. Set aside.
- In a separate bowl, add the 12 tablespoons butter and 1 cup light brown sugar. Beat with on medium with a hand mixer until well combined.
- Add the 2 large eggs and 1 teaspoon vanilla extract. Continue to beat until the eggs are incorporated.
- In a small bowl, add the 2/3 cup molasses and 1 cup hot water. Stir with a spoon until combined.
- Pour the molasses mixture into the bowl with the butter. Beat until combined.
- Slowly beat the dry ingredients into the wet ingredients. Mix until the batter is formed, don’t over mix.
- Pour the batter into the prepared baking pan and bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes and then turn out onto a cooling rack; allow for the loaf to completely cool before icing.
Icing
- Once the bread is cooled completely, add the 1 cup powdered sugar, 4-5 tablespoons heavy whipping cream, and 3/4 teaspoon ground cinnamon in a medium bowl. Whisk until the icing is smooth. If the icing is too thick, add a little more cream until the desired consistency has been reached.
- Drizzle the icing on the cooled bread with a spoon. Let the icing set up for about 20 minutes before slicing. Slice and enjoy!
Notes
Storage: Store covered or in an airtight container at room temprature for up to 5 days.
Nutrition
Calories: 398kcal | Carbohydrates: 64g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 167mg | Potassium: 352mg | Fiber: 1g | Sugar: 42g | Vitamin A: 463IU | Calcium: 76mg | Iron: 3mg
