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Gingerbread Loaves

from the Better Homes & Gardens Christmas Baking publication (2008, pg 105)
(with a few changes by yours truly)

This recipe was designed for 2 small loaf pans. However, I use the Pampered Chef Stoneware Mini Loaf Pan, so I double it.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup cooking oil
1/3 cup molasses (I use "Full Flavor")
1/4 cup packed brown sugar
1/4 cup milk

Preheat oven to 350 degrees F. Grease bottoms and halfway up the sides of two mini loaf pans.

In a medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl, beat egg with a whisk or rotary beater; stir in oil, molasses, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be a little lumpy). Divide batter between the prepared pans, spreading evenly.

Bake 25 - 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

You may choose to drizzle the tops with Lemon Icing, but we prefer it straight up or maybe along with some vanilla or cinnamon ice cream.

1 comment:

Kay said...

If they were combined, would it make one 'regular' loaf? Could the milk be left out? Just curious. lol