Easy Gingerbead Loaf with Orange Icing Recipes

Easy Gingerbead Loaf with Orange Icing Recipes

The ingredients for making Easy Gingerbead Loaf with Orange Icing Recipes

  1. 2 cups all purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. ground ginger
  4. 1/2 tsp. ground cinnamon
  5. 1/4 tsp. ground cloves
  6. 1/4 tsp. salt
  7. 1/8 tsp. black pepper
  8. 3/4 cup unsulphured or dark molasses
  9. 3/4 cup hot water
  10. 1/2 cup (1 stick) unsalted butter, softened to room temperature
  11. 1/3 cup brown sugar (light or dark fine)
  12. 1 large egg, at room temperature
  13. 1 tsp. vanilla extract
  14. Orange Icing:
  15. 1 cup confectioners’ sugar, sifted
  16. 2-3 tbsp. orange juice

Step-step making Gingerbead Loaf with Orange Icing

  1. Adjust your oven rack to the lower third position and preheat the oven to 350 F. Grease a 9×5″ loaf pan and set aside.

  2. In a medium bowl, whisk together the flour, baking soft drinks, ginger, cinnamon, cloves, salt and pepper. Set aside.

  3. In a small bowl, whisk the molasses and hot water together. Set aside.

  4. In a large bowl, using a hand held mixer (or remain mixer with paddle attachment), beat the butter on high speed until it is smooth and creamy… about 1 minute. Add the brown sugar and beat until they are creamed together, about 1 minute more. Beat in the egg and vanilla until combined.

  5. With the mixer on low speed, start to add the dry ingredients. Alternate between adding the dry and adding the hot water and molasses mixture. Mix until just integrated. Batter will be very thin. Avoid overmixing.

  6. Pour batter in to prepared pan. Bake around 50-60 moments, or until a toothpick put in to the center comes out mostly clean, with just a few moist crumbs.

  7. Place the pan on a wire rack and permit the loaf to cool completely in the pan, before removing and icing.

  8. To make the icing: Simply whisk together the sifted confectioners’ sugar and the fruit juice. Once the loaf is completely cooled, drizzle the icing over the top of the loaf.

  9. Store covered in the fridge with regard to up to 5 days. If not frosting, then it can be saved at room temperature.

  10. This recipe can also be made in to muffins. Fill greased or lined muffin tins up 2/3 of the way with the batter. Bake for 20-22 minutes, until toothpick comes out mostly clean with just a few moist crumbs. Cool completely before drizzling the glaze over them.