Lovers Loaf Recipes

PEANUT BUTTER LOVER'S LOAF

Steps:

• In a small saucepan, combine 2 tablespoons of the egg and 2 tablespoons of milk. Stir in 3 tablespoons of sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to just a boil. Remove from the heat and cool to room temperature.
• In a small mixing bowl, cream the shortening and remaining sugar. Add the remaining egg and beat in vanilla. Blend in the flour until just mixed. Add to creamed mixture alternating with milk. Add chocolate mixture and mix well.
• Pour into a 5x3x2 loaf pan prepared with non-stick spray. Bake at 325 for 40-45 minutes or until a toothpick comes out clean. Cool 10 minute before removing from pan to a rack. Cool completely. Split loaf down the middle horizontally and level top as much as you can.
• For frosting, beat the cream cheese. Gradually beat in milk and peanut butter. Spread between layers and all over. Sprinkle with the peanuts if desired. Decorate with the milk chocolate and refrigerate.

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.

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.