Santa's Ginger Loaf
I‘ve said it before and I’ll say it again: I cannot bake. I do however have a killer gingerbread loaf recipe that deserves some of your attention. It holds it’s moisture well and the flavor is out of this world. You’ll want to make two loaves because the first will go fast, seriously, you’ll blackout from flavor shock and then you’ll feel like you didn’t get any (nevermind that you just ate the whole thing). It’s the same reason why you grab 2 cookies every time instead of one.
- When you add in the eggs it’ll look like it’s broken. Don’t panic, it isn’t broken.
- Bread freezes so beautifully. If you have a baking day, bake off a bunch of these loaves, cool them completely, and then wrap them in plastic and in a ziplock bag and freeze until you’re ready to give them away as gifts.
- 2 cups unbleached AP flour
- 1 tsp baking soda
- 1½ tsp ground ginger
- ¾ tsp nutmeg
- ½ tsp salt
- ¼ cup white sugar
- 1 stick of butter, softened
- ½ cup molasses
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk
- KitchenAid or mixer
- large bowl
- greased bread pan
- rubber spatula
- fine mesh sieve
- measuring cups and spoons
- Mise en place all of your ingredients and set your oven to 350 degrees.
- Sift together all of your dry ingredients except for the sugar in a large bowl and set aside.
- In you mixer, cream the butter and sugar then add the molasses and vanilla. Scrape the sides with your rubber spatula to ensure it is well incorporated.
- Add in the eggs one at a time.
- Add in the flour mixture in small parts, alternating with the buttermilk. Mix just until combined.
- Bake in the oven for 45-55 minutes. A toothpick should come out clean from the center. Let it cool and remove it from the pan.
- If you really want to up your loafing and even serve it as a dessert, add some orange buttercream to it. You’ll think you’ve died and gone to heaven.
- Buttercream recipe: 1 stick of softened butter, 2 cups of sifted powder sugar, cream together, 1 pinch of salt, ½ tbsp vanilla, 2 tbsp heavy cream or whole milk, orange zest to taste.