Thoughts??? Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Why not all year long? Rather than icing. Could I use almond milk instead? The batter comes together quite easily. One of my favorite cookies is gingerbread with lemon filling so I think that is a fabulous idea, Leslie! Just discovered your blog and love it. I’d like to make a few loaves and save time. If you haven’t yet discovered the genius of quick breads, than this gingerbread loaf recipe is the perfect recipe … Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar. Like this recipe? The Gingerbread Cake will keep well in the freezer for up to 3 months. … I will be just fine to use the powder. I’m not sure of exact adjustments for a bundt pan but I think it would need to be doubled for a bundt pan, as well as the cook time and possibly temperature adjusted. Add wet ingredients to dry ingredients and stir until just combined, being careful to not over mix batter. Thanks for the recipe! I occasionally buy some special gingerbread muffins that have lemon frosting and they are wonderful! Can I replace the buttermilk by something else ? Comment document.getElementById("comment").setAttribute( "id", "ae25d6f729ca3acbb2cfd56fbf8295f0" );document.getElementById("af8f95048c").setAttribute( "id", "comment" ); Notice: It seems you have Javascript disabled in your Browser. As an Amazon Associate I earn from qualifying purchases. Happy Christmas week!! We may prefer it without the icing, too, but it is so festive looking with it. Do not over mix. Like this recipe? Honestly, I really prefer this gingerbread loaf without the glaze. Then ice and decorate once thawed? Would this be OK to use or should I make the buttermilk above? Thank you for sharing the cook time for that pan size, Karen. The cake will just begin to pull away from the sides of the pan. I wanted to bake something new this year, to maybe start a new Holiday tradition and gingerbread loaf called to me. Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack to finish cooling before serving (if you can wait that long!). The Vanilla Glaze Drizzle is optional. I will be adding it to my Christmas baking list. I was just wondering how you store it? Gingerbread … Drizzle cooled cake with glaze. I’m all about breaking the rules and chains that hold us back so I vote for gingerbread all throughout the year! In a large mixing bowl, add butter and sugar. looks so nice and delicious, thanks for sharing. Let it sit for about 5-10 minutes before adding to the recipe. Thank you for sharing this; it looks perfect! Please keep posting. Beat until thoroughly combined. How to make gingerbread loaf. In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside. I am a trained Private Chef of almost 10 years. This looks beautiful! What do you think? Let it sit for about 5-10 minutes before adding it to the recipe. Many thanks and Merry Christmas. To keep it fresh wrap the gingerbread in plastic wrap or put it in a freezer bag. Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Grease and line a 9 x 5 inch rectangular loaf pan with baking or parchment paper. Do you think this would work with almond flour instead of the normal flour? A cream cheese icing or drizzle is lovely with this cake, Cynthia. I used pure, dark vanilla from Mexico. I think you’ll really enjoy this Gingerbread Loaf. Separately, beat together melted butter, molasses, eggs, buttermilk and vanilla extract until combined. 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