GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
TRADITIONAL GINGERBREAD LOAF
Fill your home with the smell of the holidays! This delicious gingerbread loaf dessert is freezer-friendly and makes a great gift!
Provided by Sylv
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
- Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
- Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 61.8 g, Cholesterol 48.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 316 mg, Sugar 27 g
GINGERBREAD LOAF
Enjoy the old-fashioned appeal of gingerbread in a loaf with this recipe originally from Holland. This moist, spicy bread smells wonderful while baking, and slices go well with cream cheese. Makes a great holiday gift and is freezer-friendly, too!
Provided by Karen Zastrow
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5x3-inch loaf pans.
- Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl.
- Combine milk, maple syrup, eggs, and oil in a bowl. Stir milk mixture into flour mixture until just moistened into a thin batter. Pour evenly into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling completely on wire racks.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 42.9 g, Cholesterol 17.1 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 149.8 mg, Sugar 25.6 g
GINGERBREAD LOAF
This can be made with or without a butter sauce (butter sauce will be posted separately). I made this when I received my Christmas present from my mother: a gingerbread man loaf pan from Nordic Ware!
Provided by SnoBahr
Categories Breads
Time 11m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly grease and flour pan; set aside.
- In large bowl, combine all ingredients. Beat on medium speed, 3 minutes, scraping bowl often. Pour batter into prepared pan.
- Bake for 45-55 min, until toothpick inserted comes out clean.
- Serve warm with butter sauce and whipped cream if desired; or let cool completely and decorate with icing.
Nutrition Facts : Calories 333.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 45.5, Sodium 328.1, Carbohydrate 57.9, Fiber 1, Sugar 28.9, Protein 3.8
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD LOAVES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h45m
Yield Makes 4 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place four 4 1/2-by-7-inch parchment-lined Panibois (wooden) baking pans or buttered 3 3/4-by-6 1/2-inch loaf pans on a baking sheet.
- Whisk together flour, baking soda, salt, and spices. Beat butter with a mixer on medium-high speed until pale and creamy, about 3 minutes. Gradually add brown sugar and beat until fluffy. Reduce speed to medium and add eggs, 1 at a time, beating until combined and scraping down sides of bowl as necessary. Add vanilla and molasses in a slow stream. Reduce speed to medium-low and gradually add buttermilk, beating until incorporated. Gradually add flour mixture, beating until incorporated.
- Divide batter among pans and spread evenly. Sprinkle with candied ginger.
- Bake, rotating baking sheet halfway through, until a toothpick inserted in the centers comes out clean, 45 to 50 minutes. Transfer loaves to a wire rack. If using loaf pans, unmold after 30 minutes. Let cool completely.
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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