Gingerbread that could be eaten anytime of the year.

Newbie take on Gingerbread - The Loaf

December 4, 2019
Gingerbread Loaf

Gingerbread Loaf

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I'm a big Gingerbread fan.  Not so much the hard cookies, which are alright. I'm more of a fan of the Gingerbread cake / breads/ soft cookies. Gingerbread Pancakes for sure coming from Kerbey Lane Cafe. honey Ted makes waffles & pancakes w/ their mix (regular & gluten free) for me this time of year! YUMMY! 

Ginger is also good for your digestion. I have found for me in smaller amounts. I'm someone who deals w/ IBS issues. I have for years. There are ways to make a Gingerbread even more gut / digestive friendly. I ran across this recipe when I was craving something Gingerbread.  Normally, I'm a sweeter Gingerbread fan, and this has some sweetness, but it's also a bit more robust than I normally go. Makes it a great bread for breakfast, and anytime of the day. It's really yummy w/ cocoa peanut butter on it.(PB2 w/ Cocoa) There are several  places you could substitute ingredients to make it fit your tastes & issues.  

Thanks to Sally's Baking Addiction. I discovered the Spiced Gingerbread Loaf.  I switched up a couple of things
 

Spiced Gingerbread Loaf
Ingredients:

  • 2 cups  all-purpose flour (spoon & leveled) 1 3/4 cups of flour & 1/4 cup waffle mix
  • 1 teaspoon baking soda - I did 1/2 tsp baking soda & 1/2 tsp baking powder
  • 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 - First time I've used pepper in a Gingerbread mixture, but it worked for me in this G-Bread Loaf. Brings that robust flavor out.
  • 3/4 cup  unsulphured or dark molasses - I suggest sticking w/ a dark molasses for this loaf.
  • 3/4 cup hot water  -  Use beer to make it a Ginger Beer Bread. I may have to try that one
  • 1/2 cup unsalted butter, softened to room temperature - I used 1/2 cup combo of non-fat regular Greek Yogurt & Oikos Triple Zero Fat-Free Greek Salted Caramel . You could use non-diary  / plant-based yogurt too. 
  • 1/3 cup packed light or dark brown sugar
  • 1 large egg, at room temperature /  I used 3 tablespoons of  egg whites = 1 egg
  • 1 teaspoon pure vanilla extract

Orange Icing (optional) - I didn't use this, but it sounds like it would be yummy.

  • 1 cup  confectioners’ sugar, sifted
  • 2–3 Tablespoons (30-45ml) orange juice

Creation directions:

  • Preheat oven to 350°F . Grease a 9×5-inch loaf pan. Set aside.
  • 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.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter (yogurt) 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 (egg whites) 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 overmixing. Batter will be thin. Whisk out any big lumps.
  • Pour batter into prepared pan. Bake for around 50-60 minutes. or until the gingerbread loaf is baked through. 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. I suggest starting w/ 40 minutes, and go from there. I went 45 minutes. I think next time, it will be closer to 40. It's moist, but the top could be softer.  
  • Make the icing: Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
  • Leftover loaf keeps well covered tightly in the refrigerator. The flavor gets even better after a day or two! Heating it up 5-10 seconds in the microwave to desired warm, works if you don't have time to wait for room temperature. 

If you give this Gingerbread Loaf a bake try, let me know what you think.  Any additions / swaps you made. Love to try new thingies. Even with recipes I've used before, or a lot. Makes baking yummy fun that way. Happy Holidays! - Heather R.