Gingerbread Loaf

By McCarleyRHLAC

Ingredients

• For gingerbread loaf:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 cup (8 tablespoons) unsalted butter, melted
• 3/4 cup molasses
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• For vanilla glaze drizzle:*
• 1 cup confectioners’ sugar
• 1 tablespoon milk (more, as needed)
• 2 teaspoons vanilla extract

Preparation

Step 1

For gingerbread loaf:

Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.

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.)

Stir wet mixture into the dry ingredients until combined. Do not over mix.

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:

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