Gingerbread Loaf With Cinnamon Frosting

My family will be arriving in just a few days for the holidays, and with a house full, I try and have lots of treats on hand. The grandkids all love muffins and quick breads, so I’ve baked some of each that are now carefully wrapped and stored in my freezer waiting for everyone to arrive. One new recipe I made this year that I really enjoyed, was this gingerbread loaf. It has a rich, deep flavor that tastes just like the gingerbread cookies I love so much, and I added a cinnamon glaze and some chopped nuts on top to make it extra special. I slice and serve loaves like this at breakfast with fresh fruit, or offer as a snack throughout the day.

Buon Appetito!
Deborah Mele 2012

Gingerbread Loaf With Cinnamon Frosting

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 45 mins

Ingredients:

2 Cups All-purpose Flour
1 Cup Light Brown Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1 Large Egg
1 Cup Eggnog
1/4 Cup Molasses
1/4 Cup Maple Syrup
2 Tablespoons Olive Oil
Topping:
1 1/2 Cup Powdered Sugar
1/2 to 1 Teaspoon Ground Cinnamon
Milk
1/3 Cup Chopped Walnuts

Directions:

Preheat the oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan.
In one bowl, mix together the flour, sugar, baking powder & soda, cinnamon, ginger, and nutmeg.
In another bowl, mix together the egg, egg nog, molasses, syrup, and oil and use a whisk to mix well.
Add the et ingredients to the dry ones, and use a wooden spoon to mix just until mixed.
Pour the batter into the pan, and bake for about 40 to 45 minutes, or until a cake tester inserted into the center comes out clean.
Cool for 10 minutes, then remove from pan and cool completely.
In a small bowl, mix together the sugar and cinnamon, and mix in one tablespoon of milk at a time until you have a thick glaze.
Spread the glaze over the top of the loaf, then sprinkle top with walnuts.
Let the glaze set for a couple of hours before slicing, then wrap well to store.

Adapted from The Comfort of Cooking Mini Gingerbread Loaves With Cream Cheese Glaze.



 

9 Responses to “Gingerbread Loaf With Cinnamon Frosting”

  1. 1
    Kathy — December 21, 2012 @ 9:46 am

    This looks really good ! How much milk to I add for the topping ? Thanks for the recipe

    [Reply]

    Deborah Reply:

    In the directions, it states to add one tablespoon of milk at a time until you have a thick glaze.

    [Reply]

  2. 2
    Amira@arabianmama — December 21, 2012 @ 8:22 pm

    Looks so yummy …. I am definitely gonna try this. Thanks

    [Reply]

    Lisa Taruschio Reply:

    What can I use as a substitute for eggnog? Greek yoghurt? (I live in Italy in a small town, no eggnog.) Have imported maple syrup and molasses from the US. But is there a substitute for molasses? Thanks, definitely will try this cake.

    [Reply]

    Deborah Reply:

    You can use yogurt, or even milk if you prefer. Simply decrease the milk by 1/4 cup.

    [Reply]

    Lisa Taruschio Reply:

    Thanks so much.

  3. 3
    Grace Gambut — January 3, 2013 @ 4:14 pm

    Can I use veg oil or butter in place of olive oil and can I omit maple syrup and replace it with “what”

    Thanking You in Advance

    Grace

    [Reply]

    Deborah Reply:

    Grace, you can repace the olive oil with regular cannola oil. As for the maple syrup, you coud use honey or corn syrup in place of the maple syrup.

    [Reply]

  4. 4
    Grace Gambut — January 3, 2013 @ 8:40 pm

    Thanks Deborah

    [Reply]

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