Gingerbread Loaves Recipes

GINGERBREAD LOAF

Gingerbread Loaf image

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

Ingredients

4 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tablespoons vegetable oil

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.

GINGERBREAD LOAVES

Gingerbread Loaves image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h45m

Yield Makes 4 loaves

Number Of Ingredients 13

Ingredients

3 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
3/4 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter, softened, plus more for pans
3/4 cup lightly packed light-brown sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups molasses
1 1/2 cups buttermilk
2 ounces candied ginger slices, finely chopped (a scant 1/2 cup)

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.

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