|Gingerbread Quick Bread with Lemon Glaze|
Recipe by: Willow Bird Baking, using gingerbread spice ratio from Averie Cooks
Yield: 1 loaf
Gingerbread Quick Bread Ingredients:
2 cups all-purpose flour
1 cup light brown sugar, packed
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsulphered light molasses
1 cup buttermilk
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 cup confectioners' sugar
1/2 teaspoon lemon extract
1-3 teaspoons milk
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and line the bottom with a square of greased parchment. In a large bowl, whisk together flour, brown sugar, baking soda, spices, and salt. In a separate medium bowl, whisk together buttermilk, egg, oil, molasses, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined. Pour batter into prepared loaf pan.
Bake 45-50 minutes or until a wooden skewer inserted in the center comes out with just a few moist crumbs. Run a thin knife around the sides of the bread to loosen it in the pan before letting it sit and cool for just 10 minutes. Invert the pan onto a long sheet of aluminum foil. Immediately fold the foil over the bread and secure very tightly to trap the steam in. Let the loaf cool inside the foil for at least an hour. Whisk together the glaze ingredients and set the loaf on a serving platter. Pour the glaze over the top, garnish with a little extra lemon zest, and serve.
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