GINGERBREAD MINI LOAVES RECIPES
GINGERBREAD LOAVES RECIPE - PILLSBURY.COM
Nothing spreads the holiday spirit like an old-fashioned gingerbread loaf. This particular gingerbread loaf recipe calls for ground cloves, cinnamon, allspice and, of course, ginger. We can already smell that bread baking! What comes out of the oven is a perfectly moist gingerbread loaf. Present this homemade treat to the host of your next holiday party, or serve up warm slices around the table.
Provided by Pillsbury Kitchens
Total Time 2 hours 45 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 15
Steps:
- 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.
- Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
- In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.
Nutrition Facts : Calories 160 , CarbohydrateContent 25 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Slice, SodiumContent 140 mg, SugarContent 14 g, TransFatContent 0 g
GINGERBREAD LOAVES RECIPE | MARTHA STEWART
Provided by Martha Stewart
Categories Cake Recipes
Total Time 2 hours 45 minutes
Prep Time 25 minutes
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.
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