Gingerbread Breakfast Loaf Recipes

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.

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.

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 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 BREAKFAST LOAF

Steps:

• Preheat oven to 350°F Grease a 9x5 loaf pan.
• Sift together flours, baking powder, ground ginger, baking soda, salt, and spices.
• Whisk together milk, molasses, oil, applesauce, eggs, brown sugar, and grated ginger (if using).
• Fold liquid mixture together with flour mixture, taking care not to over-mix.
• Pour batter into prepared pan. Bake for about 1 hour.