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We hope you got insight from reading it, now let’s go back to gingerbead loaf with orange icing recipe. You can cook gingerbead loaf with orange icing using 16 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Gingerbead Loaf with Orange Icing:
- Provide 2 cups of all purpose flour.
- Use 1 tsp. of baking soda.
- Take 1 1/2 tsp. of ground ginger.
- You need 1 1/2 tsp. of ground cinnamon.
- Provide 1/4 tsp. of ground cloves.
- Provide 1/4 tsp. of salt.
- Use 1/8 tsp. of black pepper.
- Use 3/4 cup of unsulphured or dark molasses.
- Use 3/4 cup of hot water.
- Take 1/2 cup (1 stick) of unsalted butter, softened to room temperature.
- Take 1/3 cup of brown sugar (light or dark fine).
- Provide 1 of large egg, at room temperature.
- Provide 1 tsp. of vanilla extract.
- Provide of Orange Icing :.
- Get 1 cup of confectioners' sugar, sifted.
- Provide 2-3 tbsp. of orange juice.
Instructions to make Gingerbead Loaf with Orange Icing:
- Adjust your oven rack to the lower third position and preheat the oven to 350 F. Grease a 9×5" loaf pan and set aside..
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and pepper. Set aside..
- In a small bowl, whisk the molasses and hot water together. Set aside..
- 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..
- 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..
- 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..
- Place the pan on a wire rack and allow the loaf to cool completely in the pan, before removing and icing..
- 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..
- Store covered in the fridge for up to 5 days. If not frosting, then it can be stored at room temperature..
- 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..
Add the candied ginger and mix well without incorporating too many. What better way to get into the festive spirit than with some low FODMAP Christmas cooking! This orange gingerbread loaf has all the flavours of Chistmas but only take minutes to mix together. This Gingerbread Loaf is a spiced ginger loaf topped with cream cheese icing and makes a perfect treat for Christmas entertaining and gift giving. I want to talk a bit about this gingerbread loaf, which gave me a hard time until I got it just right.
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