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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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For serious gingerbread fans. A dark bread full of wonderful taste and a light texture. The complex flavors rely more on spice than sugar, not too sweet. Your house will smell wonderful while it bakes in the oven! This makes 1 9x 4x 2 1/2 loaf or about 4 mini-loaves. I came across this recipe in 1993 but I don't recall where. Ingredients:
1/2 cup unsalted butter, room temp |
1/2 cup molasses |
1/4 cup honey |
1/2 cup light brown sugar |
3 eggs |
1/2 cup sour cream |
1 tablespoon grated lemon zest |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°F.
2. Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
3. In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
4. Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
5. Spread batter in prepared pan.
6. Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
7. Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
8. If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.
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