Directly behind Maple Pecan Scones and Blueberry Muffins, my heart has a place with piece cakes. Disregard the rich chocolate treats (in spite of the fact that let’s go, those are acceptable as well) and the trivialities, I love a decent brittle espresso cake.
As far as I might be concerned, Christmastime is a particularly astonishing season, due to a limited extent from my awesome recollections of my youth. Mother was a great cook, and preparing was her forte. She invested wholeheartedly in her huge presentations of occasion treats – cut out treats, hand crafted toffee and nut bunches, peanut butter balls, nut fragile, mint glazed brownies, chocolate covered pretzels, and pretty much some other Christmas-y treat you can envision. We went to huge family gatherings where she got together a spread, and afterward had our own more modest family festivities in our comfortable home. Six of us kids in addition to Dad implied that she was heating essentially each and every day of the period.
Gingerbread is one of my number one Christmas flavors. I love the astounding smell, the warm not-so-sweet taste, and the awesome profound tones. It resembles comfortable food meets occasion party. I’ve two or three unique brands of molasses, including Brer Rabbit and Grandma’s, both being un-sulphured renditions.
For gingerbread loaf:
- 1/3 cup canola oil
- 2 large eggs – at room temp
- 3/4 cup buttermilk
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 1/4 cup applesauce
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
For the icing: (optional)
- 1 Tablespoon unsalted butter
- 1 1/2 Tablespoons half and half
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Grease a large loaf pan.
- In a large bowl, mix together the oil, eggs, buttermilk, molasses, maple syrup, applesauce, and vanilla. Set aside.
- In medium bowl, combine flour, brown sugar, baking soda, salt, cinnamon, ginger, and cloves. Add to wet ingredients and mix until just combined.
- Pour gingerbread batter into well greased loaf pan. Bake on 350 degrees for 48 – 52 minutes or until toothpick comes out clean. Remove from pan after 15 minutes or so. Let cool on baking racks.
- Make the icing. Melt the butter in small bowl. Add vanilla and cream and mix well. Add cinnamon and powdered sugar and combine. May need to add more half and half or powdered sugar, depending on your desired consistency. I made mine a little runny for drizzling with a spoon.
- Since there is oil instead of creamed butter in this recipe, you can make this bread using just two bowls and a whisk.
- This bread seems to take longer than the normal “quick” bread. I baked it for slightly longer than 50 minutes, but your baking time will depend on your oven.
- I left the icing on the runny side, so if you want a firmer icing, just add a bit more powdered sugar.
- This bread stays fresh on the counter in an airtight container for up to three days.
- You can freeze it without the icing and then add icing later.
Calories: 360kcal | Carbohydrates: 61g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 298mg | Potassium: 292mg | Fiber: 1g | Sugar: 41g | Vitamin A: 100IU | Calcium: 88mg | Iron: 2mg