GINGERBREAD LOAF
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
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
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h45m
Yield Makes 4 loaves
Number Of Ingredients 13
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
The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!
Provided by Kelley Simmons
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 341 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 341 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GINGERBREAD LOAF
Enjoy the old-fashioned appeal of gingerbread in a loaf with this recipe originally from Holland. This moist, spicy bread smells wonderful while baking, and slices go well with cream cheese. Makes a great holiday gift and is freezer-friendly, too!
Provided by Karen Zastrow
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 42.9 g, Cholesterol 17.1 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 149.8 mg, Sugar 25.6 g
MINI GINGERBREAD LOAVES
Add this Mini Gingerbread Loaves recipe to your list of holiday favorites. Not only are these Mini Gingerbread Loaves delicious, but fat-free milk and reduced fat sour cream help make these fun-sized gingerbread loaves a Healthy Living recipe.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 servings or 3 loaves, 4 servings each
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine first 7 ingredients in medium bowl. Add milk, sour cream, egg and honey; stir just until blended. Spoon into 3 greased and floured 5-1/2x3-1/4x2-inch disposable mini loaf pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Add 2 tsp. water to sugar; stir until blended. Add remaining water if necessary until desired drizzling consistency. Drizzle glaze over loaves; let stand until firm.
Nutrition Facts : Calories 190, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.9164 g, Sugar 0 g, Protein 3 g
TRADITIONAL GINGERBREAD LOAF
Fill your home with the smell of the holidays! This delicious gingerbread loaf dessert is freezer-friendly and makes a great gift!
Provided by Sylv
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 61.8 g, Cholesterol 48.9 mg, Fat 9.2 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 316 mg, Sugar 27 g
GINGERBREAD
This classic Gingerbread Loaf recipe has been around for generations! Passed down from one baker to the next, it's become a Christmas favorite in our home! Soft, flavorful and oh so tasty, this traditional gingerbread is a winner!
Provided by Janelle
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.
- Blend sugar and butter together until fluffy.
- Add egg and molasses and beat well, scraping sides as needed.
- Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
- Add flour in 1/2 cup at at time and mixing between each addition.
- While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.
- If adding the crystallized ginger, add now.
- Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.
- Place bread back in oven and bake for 15 - 20 more minutes.
- Remove from oven when a toothpick inserted into the middle of bread comes out clean.
Nutrition Facts : Calories 365 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
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.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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- Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
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