Gingerbead Loaf with Orange Icing
Gingerbead Loaf with Orange Icing

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, gingerbead loaf with orange icing. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Gingerbead Loaf with Orange Icing is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Gingerbead Loaf with Orange Icing is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have gingerbead loaf with orange icing using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Gingerbead Loaf with Orange Icing:
  1. Get 2 cups all purpose flour
  2. Prepare 1 tsp. baking soda
  3. Take 1 1/2 tsp. ground ginger
  4. Make ready 1 1/2 tsp. ground cinnamon
  5. Make ready 1/4 tsp. ground cloves
  6. Take 1/4 tsp. salt
  7. Prepare 1/8 tsp. black pepper
  8. Get 3/4 cup unsulphured or dark molasses
  9. Get 3/4 cup hot water
  10. Get 1/2 cup (1 stick) unsalted butter, softened to room temperature
  11. Take 1/3 cup brown sugar (light or dark fine)
  12. Make ready 1 large egg, at room temperature
  13. Get 1 tsp. vanilla extract
  14. Take Orange Icing :
  15. Make ready 1 cup confectioners' sugar, sifted
  16. Get 2-3 tbsp. orange juice
Instructions to make Gingerbead Loaf with Orange Icing:
  1. Adjust your oven rack to the lower third position and preheat the oven to 350 F. Grease a 9x5" loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and pepper. Set aside.
  3. In a small bowl, whisk the molasses and hot water together. Set aside.
  4. In a large bowl, using a hand held mixer (or stand mixer with paddle attachment), beat the butter on high speed until it is smooth and creamy…about 1 minute. Add the brown sugar and beat until they are creamed together, about 1 minute more. Beat in the egg and vanilla until combined.
  5. With the mixer on low speed, start to add the dry ingredients. Alternate between adding the dry and adding the hot water and molasses mixture. Mix until just incorporated. Batter will be very thin. Avoid overmixing.
  6. Pour batter into prepared pan. Bake around 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
  7. Place the pan on a wire rack and allow the loaf to cool completely in the pan, before removing and icing.
  8. To make the icing : Simply whisk together the sifted confectioners' sugar and the orange juice. Once the loaf is completely cooled, drizzle the icing over the top of the loaf.
  9. Store covered in the fridge for up to 5 days. If not frosting, then it can be stored at room temperature.
  10. This recipe can also be made into muffins. Fill greased or lined muffin tins up 2/3 of the way with the batter. Bake for 20-22 minutes, until toothpick comes out mostly clean with just a few moist crumbs. Cool completely before drizzling the glaze over them.

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