Iced Gingerbread Loaf
User Reviews
5.0
9 reviews
Excellent
Iced Gingerbread Loaf
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This moist, warmly-spiced, tender gingerbread loaf cake is a festive addition to any holiday table!
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Ingredients
- 1 ¾ cups (210 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon kosher salt
- ½ cup milk, at room temperature
- ¼ cup molasses (I use Grandma's brand)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (1 stick) salted butter, softened at room temperature
- ½ cup packed dark brown sugar
- ¼ cup full-fat sour cream, at room temperature
For the Icing
- 1 ¼ cups confectioners' sugar, sifted
- 2 tablespoons orange juice or lemon juice
- ½ teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Set aside.
- In another medium bowl, whisk together the milk, molasses, egg, and vanilla extract. Set aside.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. With the mixer on low, alternately add the flour mixture and the molasses mixture, starting and ending with the flour mixture. (i.e., add 1/3 of the flour mixture, then half of the molasses mixture, another 1/3 of the flour mixture, the remaining ½ of the molasses mixture, and finally the remaining 1/3 of the flour mixture). Mix just until combined; do not over-mix. Add the sour cream; mix just until combined.
- Transfer the batter to the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
For the Icing
- In a small bowl, whisk together confectioners sugar, 2 tablespoons of orange juice, and vanilla extract until smooth. The icing should be pretty thick. If it seems too thin, add a bit more confectioners sugar. If the icing is too thick, add another teaspoon or so of orange juice at a time until it reaches the desired consistency. Drizzle the icing over the top of the bread. Rest on a wire rack until the glaze sets.
Equipments used:
Notes
- Gingerbread loaf will stay fresh when covered at room temperature for 3-4 days -- it does not need to be refrigerated. To extend the life of your cake, wrap it tightly or store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition Information
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Serving
1slice
Calories
263kcal
(13%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
230mg
(10%)
Potassium
190mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
303IU
(6%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 263kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 230mg | 10% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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