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.
Deborah Mele 2012
- 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
- 1 1/2 Cup Powdered Sugar
- 1/2 to 1 Teaspoon Ground Cinnamon
- 1/3 Cup Chopped Walnuts
- 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.