I hope everyone had a Merry Christmas! I know I did. I even got to experience my first white Christmas, which I was incredibly excited about. The snow was falling. And the drinks were flowing with family, which always makes for a great time. Not to mention all the food.
In honor of Christmas I made this gingerbread loaf this past week. (It’s been a crazy busy week so I’m only now getting around to posting it!). It’s still the season for winter favors and this gingerbread loaf fits right in.
To be quite honest I’m not a fan of gingerbread, but I made this to share with others. I think it has to do with the strong flavor of molasses. So I altered a typical gingerbread recipe to have less molasses flavor and more spice.
This is recipe is a winner if you are or are not a fan of the usual gingerbread! Make this for breakfast and your house will smell wonderful the entire day!
Gingerbread Loaf
Notes
* In place of buttermilk, place one tablespoon of white vinegar in the bottom of a 1 cup measuring glass and fill the rest up with milk. Let it sit for 5 minutes before using.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- ¾ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup molasses
- ½ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk*
- powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with nonstick cooking spray and dust with flour.
- In a medium bowl, mix together the flour, baking soda, ginger, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat together butter, sugar and molasses until smooth. Mix in eggs one at a time. Add vanilla.beat until throughly mixed.
- Add the flour mixture in three batches, alternating with the buttermilk, starting and ending with the flour, scrape down side of the bowl and beat until fully combined.
- Pour batter into pan and bake for 55-60 minutes, or until toothpick comes clean out of the center.
- Cool in pan for 10 minutes.
- Remove from pan and cool on wired rack.
- Sprinkle with powdered sugar.
I love gingerbread, I’ll be making it tomorrow!