Gingerbread Loaf

Every year around this time I like baking something pepperminty, or warm and satisfying with spices in it. And this gingerbread loaf is just that! While I enjoy my pumpkin, fall spices, and peppermint all year round, everyone is baking a lot more this time of year!

This loaf is easy to prepare and comes together pretty quickly, which means you will be smelling the warm and delicious spices sooner.

What you will need: 

GINGERBREAD LOAF 

2 cups all-purpose flour 

½ cup granulated sugar 

1 tsp baking soda 

½ tsp salt 

1 tbsp ground ginger 

2 tsp cinnamon 

½ tsp ground nutmeg 

½ cup (8 tablespoons) unsalted butter, melted or oil

½ cup molasses 

2 large eggs 

1 cup buttermilk (sub with milk + 1 tbsp lemon juice or vinegar)

2 teaspoons vanilla extract 

VANILLA GLAZE 

1 cup confectioners' sugar 

1 tbsp milk (more, as needed) 

2 tsp vanilla extract 

Directions: 

GINGERBREAD LOAF 

Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. 

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, and ground nutmeg. 

In a separate bowl, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.) 

Stir wet mixture into the dry ingredients until combined, do not over mix. 

Pour batter into prepared pan, and bake until a toothpick inserted into center of the cake comes out clean, about 50 minutes. Allow the cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling. 

VANILLA GLAZE 

Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

Enjoy!