Iced Gingerbread Loaf Cake
Iced Gingerbread Loaf Cake
Introduction
The Iced Gingerbread Loaf Cake is a delightful combination of festive spices and a rich, moist texture, perfect for any occasion, especially during the colder months. This cake captures the essence of traditional gingerbread while adding a modern twist with its glossy icing. It’s perfect for serving at holiday gatherings or simply enjoying with a cup of tea or coffee.
Why Make This Recipe
There are several compelling reasons to whip up this Iced Gingerbread Loaf Cake. First, it infuses your kitchen with a warm, inviting aroma that evokes the spirit of the holidays. The spices in the cake create a warming effect, making it a comforting treat during chilly days. Additionally, this recipe is straightforward, requiring simple ingredients that you might already have in your pantry. Lastly, the icing adds a touch of elegance that elevates this loaf cake, making it suitable for both casual and special occasions.
How to Make Iced Gingerbread Loaf Cake
Making this delightful loaf cake is a breeze. You will combine dry ingredients, mix in the wet ingredients, and bake until golden brown. Follow the steps carefully to achieve a perfectly moist and flavorful gingerbread loaf.
Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup dark brown sugar
- 1/2 cup molasses (unsulphured, not blackstrap)
- 1 tbsp ginger paste (or ¼ tsp ginger powder)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla bean paste
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
- In a separate bowl, using an electric mixer, cream the softened butter with the brown sugar until light and fluffy, about 2 minutes.
- Add the molasses and ginger; mix to combine. Scrape down the sides of the bowl as needed.
- Next, add the eggs and vanilla. Mix to combine.
- With the mixer on low speed, add the milk followed by the dry ingredients. Mix just until the dry ingredients are combined – avoid overmixing to keep the bread light and tender.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or just until a toothpick inserted into the center comes out clean.
- Allow the gingerbread loaf to cool for 10 minutes in the pan, then remove it and move to a wire rack to cool completely before adding the glaze.
How to Serve Iced Gingerbread Loaf Cake
To serve the Iced Gingerbread Loaf Cake, slice it into thick pieces and drizzle or spread the icing over the top. It pairs beautifully with a cup of coffee, tea, or hot chocolate. You can also enjoy it plain or toasted with a little butter for a delightful afternoon snack.
How to Store Iced Gingerbread Loaf Cake
Once cooled, store the Iced Gingerbread Loaf Cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just make sure to let it cool completely before wrapping to avoid moisture buildup.
Tips to Make Iced Gingerbread Loaf Cake
- Ensure all ingredients are at room temperature before starting for the best mixing results.
- Do not overmix the batter once the dry ingredients are added to maintain a soft texture.
- Feel free to adjust the spices according to your preference; for a spicier loaf, increase the ginger or cinnamon content.
- For an extra touch of flavor, consider adding chopped nuts or dried fruits into the batter.
Variation
For a seasonal twist, try adding some chopped cranberries or walnuts to the batter. You could also experiment with flavored icing by incorporating orange zest or spiced rum into the glaze for a festive flair.
FAQs
1. Can I use fresh ginger instead of ginger paste?
Yes, you can use fresh ginger, although you may need to adjust the quantity to achieve your desired flavor. About a tablespoon of freshly grated ginger should work well.
2. Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that all other ingredients are also gluten-free.
3. How do I know when the loaf cake is done baking?
Your gingerbread loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as this can lead to a dry loaf.
With the delightful flavors of spices and the creamy icing, your Iced Gingerbread Loaf Cake will not only please your palate but also impress any guest at your table. Enjoy baking!
Iced Gingerbread Loaf Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup dark brown sugar
- 1/2 cup molasses (unsulphured, not blackstrap)
- 1 tbsp ginger paste (or ¼ tsp ginger powder)
- 2 whole eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Icing
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla bean paste
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick baking spray.
- In a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
- In a separate bowl, using an electric mixer, cream the softened butter with the brown sugar until light and fluffy, about 2 minutes.
- Add the molasses and ginger; mix to combine. Scrape down the sides of the bowl as needed.
- Next, add the eggs and vanilla. Mix to combine.
- With the mixer on low speed, add the milk followed by the dry ingredients. Mix just until the dry ingredients are combined – avoid overmixing to keep the bread light and tender.
- Transfer the batter to the prepared loaf pan and smooth the top.
Baking
- Bake for 45-50 minutes or just until a toothpick inserted into the center comes out clean.
- Allow the gingerbread loaf to cool for 10 minutes in the pan, then remove it and move to a wire rack to cool completely before adding the glaze.
Serving
- Slice the Iced Gingerbread Loaf Cake into thick pieces and drizzle or spread the icing over the top.
- It pairs beautifully with a cup of coffee, tea, or hot chocolate.
- Enjoy it plain or toasted with a little butter for a delightful afternoon snack.
