One of the things I remember about my childhood was when my momma would make a gingerbread cake with fresh whipped cream, it was a treat for sure. Every year, I promise myself I would try to make a gingerbread house: that hasn’t happened yet. In fact, they intimidate me. So I decided I wanted to make some gingerbread. Didn’t want to do cookies, too much like the houses. A decorated cake, nah…too much work
; not enough energy. A loaf!! That’s it! So off to Pinterest
I went! They have
to have at least one easy gingerbread loaf.
Found one! A gingerbread loaf with cream cheese frosting, OK I can live with that. Gathered and shopped for my ingredients then found I had forgotten applesauce at the store. Not a fan of the less calorie thing anyway: so…back to Pinterest I went. New recipe should include; No applesauce, no long list of ingredients and some yummy frosting. I came up with a Spiced Gingerbread Loaf; it had a different frosting, but I think I will stick to the cream cheese frosting.
yield: 1 LOAF prep time: 10 MINUTES total time: 1 HOUR, 10 MINUTES (PLUS COOLING)
2 cups (250g) all-purpose flour
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
3/4 cup (180ml) unsulphured or dark molasses
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Orange Icing (I didn’t use this one)
1 cup (120g) confectioners’ sugar, sifted
2-3 Tablespoons (30-45ml) orange juice
- 3 tablespoons butter
- 3 cups powdered sugar
- 2 ounces cream cheese
- ½ teaspoon vanilla (I used fresh orange juice and a touch of orange peel)
- 4-6 tablespoons milk
1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated.
Avoid over-mixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 50-60 minutes or until the gingerbread loaf is baked through. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
5a. Make the icing: Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
5b. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour (or if you can’t wait you can serve it immediately, but I like it best when the frosting has a chance to set up a bit!). Store in airtight container
6. Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two!
Make ahead tip: The loaf can be baked, cooled, and covered tightly at room temperature overnight. Loaf can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving
Recipe says it takes 10 minutes to prepare, it took me a bit longer. Didn’t help that I flung the water and molasses all over the kitchen floor. I really enjoyed baking this, really miss my baking days. The smell of this loaf is just amazing!! Little bit stuck to the bottom of the pan and I had three people fighting for the crumbs!
**this recipe is not all mine, no copy write infringement meant**