Gingerbread Recipe Loaf
Introduction
Gingerbread is a classic holiday flavor and one of the most comforting smells during winter. This gingerbread recipe loaf is perfect for those who love to bake and want to create something delicious and fragrant. The recipe is easy to follow and requires only a few ingredients.Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup boiling water
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Stir the molasses into the boiling water until dissolved, then add it to the butter mixture and stir well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the butter mixture and stir until combined.
- Stir in the eggs and buttermilk until smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the gingerbread loaf in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Serve the gingerbread loaf sliced, with whipped cream or butter, if desired.
Nutrition
This gingerbread recipe loaf serves 12 and has the following nutritional information per serving:
- Calories: 269
- Protein: 4g
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 22g
- Sodium: 298mg
Gingerbread Recipe Loaf Tips
Use Real Molasses
For the best flavor, use real molasses instead of blackstrap molasses, which can be too bitter for some people's tastes. Look for unsulphured molasses in the baking aisle of your grocery store.
Buttermilk Substitute
If you don't have buttermilk, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let the mixture stand for 5 minutes before using.
Cut the Loaf into Slices
For even slices, let the gingerbread recipe loaf cool completely before cutting. Use a serrated knife and wipe the blade clean between cuts for the neatest slices.
Serve with Whipped Cream
For an extra indulgent treat, serve the gingerbread recipe loaf with a dollop of whipped cream or vanilla ice cream.
Store the Loaf in the Fridge
If you don't eat the entire loaf in one sitting, store the leftovers in an airtight container in the fridge for up to a week. To reheat, wrap a slice in foil and warm it in a 350°F oven for 10-15 minutes.