Gingerbread Loaf
 
 
Author:
Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • ¼ c. packed light brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. ground ginger
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ½ c. unsalted butter, melted
  • ¾ c. molasses
  • 2 lg. eggs
  • 1 c. buttermilk
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • 1 tbsp. milk (more if needed)
  • 2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, set aside.
  2. In a large mixing bowl whisk together flour, sugars, baking soda, salt, ginger, cinnamon, allspice,and cloves.
  3. In a separate mixing bowl whisk together melted butter, molasses, eggs, buttermilk, and vanilla. Whisk until thoroughly combined. (Mixture may look curdled.)
  4. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix.
  5. Pour batter into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in pan for 10 minutes. Remove to a cooling rack and cool completely.
  6. For glaze: Whisk together the milk, sugar, and vanilla until smooth and desired consistency. Drizzle over cooled loaf.
  7. If desired decorate the top with chopped nuts, dried cranberries, or whole fresh cranberries.
Notes
In testing this recipe, I used ½ c. molasses plus ¼ c. sorghum syrup.

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Recipe by Not Just Sunday Dinner at http://notjustsundaydinner.com/gingerbread-loaf/