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Ingredients
| light brown sugar (packed): 3/4 cup (firmly packed) |
| salted butter: 1/2 cup (softened) |
| eggs: 2 (large//lightly beaten) |
| molasses: 1 cup |
| water: 1/2 cup (boiling) |
| baking soda: 1/2 tsp |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking powder: 2 tsp |
| ginger (minced): 1 Tbl |
| ground cinnamon: 1 1/2 tsp |
| allspice: 3/4 tsp |
| whole cloves: 3/4 tsp |
| salt: 1/2 tsp |
| powdered sugar (unsifted): 1/2 cup |
| 2% milk: 2 Tbl |
Gingerbread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350°F.
- Grease two 9 x 5-inch loaf pans and set aside.
- In a mixing bowl, cream brown sugar with the butter until it is light and fluffy, then add the eggs and mix well.
- Stir up the molasses, water, and baking soda in a separate bowl, and then add that mixture to the creamed sugar; stir until well blended.
- Add the other ingredients, one at a time, beating after each addition, alternating with the flour.
- Divide the batter evenly among the two pans and bake in a preheated oven for 40-50 minutes or until it springs back when touched lightly in the center.
- Remove from oven and cool in pans for 15 minutes on a wire rack, then remove the breads from the pans to cool completely on the wire racks.
- To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.
- Spread the glaze over the gingerbread when they have cooled completely.
- Store gingerbread in a airtight container in the refrigerator.