Gingerbread
"Nice and spicy. The flavor always brings a feeling of warmth and cheer to me. The aroma is positively divine. Makes 2 loaves, one for now, and one you can wrap and freeze for later, or to give as a gift!"
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
2 loaves
ingredients
-
For the Bread
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup butter, softened
- 2 large eggs, lightly beaten
- 1 cup molasses
- 1⁄2 cup boiling water
- 1⁄2 teaspoon baking soda
- 2 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon ginger
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon allspice
- 3⁄4 teaspoon clove
- 1⁄2 teaspoon salt
-
For the Glaze
- 1⁄2 cup powdered sugar
- 1 -2 tablespoon milk
directions
- Preheat oven to 350°F.
- Grease two 9 x 5-inch loaf pans and set aside.
- In a mixing bowl, cream brown sugar with the butter until it is light and fluffy, then add the eggs and mix well.
- Stir up the molasses, water, and baking soda in a separate bowl, and then add that mixture to the creamed sugar; stir until well blended.
- Add the other ingredients, one at a time, beating after each addition, alternating with the flour.
- Divide the batter evenly among the two pans and bake in a preheated oven for 40-50 minutes or until it springs back when touched lightly in the center.
- Remove from oven and cool in pans for 15 minutes on a wire rack, then remove the breads from the pans to cool completely on the wire racks.
- To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.
- Spread the glaze over the gingerbread when they have cooled completely.
- Store gingerbread in a airtight container in the refrigerator.
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Reviews
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I made this gingerbread this morning, and I and my family were extremely pleased with the result. I took several slices warm to Barbershop practice today, and they all loved it (my sister, admittedly, taking most of it). I live in New Zealand, and for some reason every other quickbread recipe I've used has had the bread sit very low in the pan - maybe NZ bread pans are just really big, or something - but in any case I decided to make this into one loaf instead. (Good move - except that I forgot about the temperature, so had to bake it for longer at a very low temperature after the hour had gone!) It worked beautifully in the end though. I used golden syrup instead of molasses and also adlibbed the spices with abandon (my sister adores ginger, I love cinnamon), and in fact marbled some (along with brown sugar) through the middle - all turned out fine. Thanks for this recipe, I'll definitely keep this one on hand from now on whenever I feel the urge to bake! -
I made this a bazillion times over Christmas. Everyone loves it. -
Too dry. Based on other comments, I reduced the bake time to 35 minutes at 350. Still didn't turn out. Had an okay flavor. -
The flavors were good but the bread was very dry. The cooking time is too long, even with a moderate temperature of 350. I cut my baking time to 45 minutes and still the bread was overcooked. I'm a huge gingerbread fan so I'll try the recipe again and follow Joani's plan of reducing the flour a bit. -
I love the flavour, it's exactly what I was hoping for. I followed the directions pretty much to the letter, but /when/ I make this again, I will make it in one pan instead of two, and maybe reduce the flour a little. Also, while 30 minutes was not enough, 40 minutes was too much (in my oven), so I think I'll try 30 minutes. An excellent recipe. Thank you!
see 12 more reviews
Tweaks
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I made this to give as gifts so I don't know how it tasted but it smelled heavenly! I will be making some for myself soon. I made the glaze with hot water instead of milk. I checked them for doneness at 35 minutes and set for another 5 minutes but that may have been too long - like Roosie's they were a bit too brown on the edges. -Dec 21, 2004 Update: I finally got the chance to make this again! This is a very nicely spiced, dense bread. My favorite part is the top, with the glaze. I just ate two thick slices and am ready for another! :) Gave one loaf to a co-worker as a gift, kept the other for myself. Thanks for the recipe! -
I made this gingerbread this morning, and I and my family were extremely pleased with the result. I took several slices warm to Barbershop practice today, and they all loved it (my sister, admittedly, taking most of it). I live in New Zealand, and for some reason every other quickbread recipe I've used has had the bread sit very low in the pan - maybe NZ bread pans are just really big, or something - but in any case I decided to make this into one loaf instead. (Good move - except that I forgot about the temperature, so had to bake it for longer at a very low temperature after the hour had gone!) It worked beautifully in the end though. I used golden syrup instead of molasses and also adlibbed the spices with abandon (my sister adores ginger, I love cinnamon), and in fact marbled some (along with brown sugar) through the middle - all turned out fine. Thanks for this recipe, I'll definitely keep this one on hand from now on whenever I feel the urge to bake!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
