Spiced Gingerbread Loaf

Today’s wonderfully spiced gingerbread loaf is breakfast, snack, and dessert all rolled into one. Orange icing and all. You can make the loaf as muffins (see my notes!) or serve with a scoop of vanilla ice cream for dessert. Have a slice with coffee in the afternoon or top with homemade whipped cream and fresh cranberries. The possibilities are endless and if you have a few minutes to spare, you can whip up this gingerbread batter. Let’s do this!

Spiced gingerbread loaf that's soft, moist, and intensely flavored like the holidays with molasses and ginger! 

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Yield: 12

Ingredients

For gingerbread loaf:

•     2 cups all-purpose flour
•     1/2 teaspoon salt
•     1 teaspoon baking soda
•     1/4 cup granulated sugar
•     1/4 teaspoon allspice
•     1 1/2 teaspoons cinnamon
•     1 tablespoon ground ginger
•     3/4 cup molasses
•     1/2 cup (8 tablespoons) unsalted butter, melted
•     1/4 teaspoon ground cloves
•     2 large eggs
•     2 teaspoons vanilla extract
•     1 cup buttermilk

For vanilla glaze drizzle:

•     1 cup confectioners' sugar
•     2 teaspoons vanilla extract
•     1 tablespoon milk (more, as needed)

Instructions

For gingerbread loaf:

1. Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.
3. In a separate medium mixing bowl or large measuring cup, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.)
4. Stir wet mixture into the dry ingredients until combined. Do not over mix.
5. Pour batter into prepared pan, and bake until a toothpick or cake tester inserted into center of the cake comes out clean, about 50-55 minutes. The cake will just begin to pull away from the sides of the pan. Allow cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.

For vanilla glaze drizzle:

1. Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

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