Homemade Gingerbread Loaf Food

HOMEMADE GINGERBREAD LOAF

Steps:

• Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-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.
• Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

GINGERBREAD LOAF

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.

EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4.
• Grease and line a 2 lb loaf tin.
• Mix the flour with the salt, baking powder, ground ginger & raisins if using.
• Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
• Add the butter mixture to the flour mixture - and mix with a wooden spoon.
• Gradually beat in the egg and milk mixture to make a smooth, thick batter.
• Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
• The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
• Slice and eat warm with butter, or leave to go cold and store in an airtight container.
• Also wonderful served warm with custard or cream.
• Keeps very well for a week or more.

GINGERBREAD LOAF WITH CREAM CHEESE ICING

Steps:

• Preheat your oven to 325 F degrees. Coat a 9x5-inch loaf pan with cooking or baking spray. Set aside.
• In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.
• In the bowl of your mixer, add the butter and brown sugar, and beat on high speed using your paddle attachment, for about 1 minute. Add the egg and vanilla extract and beat together for another 30 seconds or until well blended, scrape down the sides of the bowl as necessary.
• Meanwhile in another smaller bowl whisk together the molasses with the hot water.
• Add a third of the flour mixture and beat on low until well incorporated, then 1/3 of the molasses/water and continue beating. Repeat this a couple more times, alternating between flour and molasses mixture. Please note that the batter will be quite thin.
• Pour the batter into the prepared loaf pan and bake for about 50 minutes or until baked through. To test if the loaf is baked through, insert a toothpick in the center of the loaf, and if it comes out clean, it is done.
• Allow the bread to cool until it comes to room temperature in the pan, before removing it from the pan.
• To make the icing, add the powdered sugar, cream cheese, vanilla extract and lemon juice to the bowl of your mixer and beat on high using the whisk attachment until smooth. Spread the icing over the loaf, the icing should be quite thick, so it should be easy to spread.
• Melt the the red and green candy melts, if using, in the microwave. I usually microwave them for 1 min, stir then microwave for another 30 seconds and they should be melted. Drizzle the chocolate using a teaspoon over the gingerbread loaf.
• Cut into slices and serve.

TRADITIONAL GINGERBREAD LOAF

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.

GINGERBREAD LOAF

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.

GINGERBREAD LOAVES

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 LOAF

Steps:

• Preheat the oven to 170°C fan bake and line a loaf tin with baking paper.
• Melt together butter and golden syrup in the microwave and stir to combine.
• In a large bowl sift or whisk together the dry ingredients, flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar.
• Make a well in the centre and pour in the butter and golden syrup, crack in the egg and add the milk.
• Stir everything together until well combined and pour into the loaf tin.
• Crumble over 1 tablespoon of brown sugar.
• Bake for 1 hour or until a skewer inserted into the middle comes out clean.

GINGERBREAD LOAF

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
• In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla, egg and molasses. Beat briefly until combined. Don't worry if the batter goes a little lumpy.
• Add flour, baking powder, baking soda, ginger and cinnamon. Start to beat on a low speed. Slowly add milk and sour and continue to beat until cake batter is thick and creamy.
• Pour cake batter into prepared pan. Bake in the oven for approximately 40-45 minutes* or until a skewer inserted in the middle comes out clean.

EASY GINGERBREAD LOAF RECIPE

Steps:

• Line a large loaf tin (approximately 10cm x 18cm) with baking paper and pre-heat your oven to 160 degrees fan-forced.
• In a large saucepan, add the golden syrup, butter and brown sugar. Add the bicarbonate of soda and whisk over a medium low heat until the mixture is smooth, taking care not to let it boil. Remove the saucepan from the heat and let the mixture cool for 5 minutes.
• Sift the flour, cinnamon, mixed spice and ginger over the melted ingredients and use a whisk to mix until smooth.
• Add the eggs to the saucepan and stir until combined.
• Pour the Gingerbread Loaf mixture into your prepared tin and lightly tap it on your bench to remove any air bubbles before gently smoothing the top with a spatula.
• Place the Gingerbread Loaf into the oven and cook for 1 hour or until cooked through when tested with a skewer.
• Carefully remove the loaf from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees.
• In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside.
• In a large mixing bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed.
• Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 45-50 minutes.
• Cool in the pan for 10 minutes.
• Remove from the pan and cool.

GINGERBREAD LOAF CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x5 baking pan with baking spray.
• In your stand mixer cream the butter and brown sugar together until light and fluffy.
• Add in the molasses and eggs until well blended (molasses will make mixture grainy, don't worry about this).
• Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
• Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
• Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar.
• Bake for 50-55 minutes or until a toothpick comes out clean.

GINGERBREAD & HONEY LOAF

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.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
• In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
• In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the molasses and vanilla.
• One at a time add the eggs and scrape down the sides of the bowl.
• Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into the prepared pan and bake for 45-50 minutes.
• Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

GINGERBREAD LOAF

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.