The gingerbread recipe that follows is one I discovered a few years ago on the former recipezaar.com. The recipe can currently be found at here.
I generally make this recipe for gifts or for church and when I make this recipe I pour the batter into 5 small loaf pans. Some of the comments on the site say the bread comes out dry, but I have never had that problem when making the smaller loaves. I don’t use the glaze recipe, but I left in case someone else would like to use it.
From food.com
About This Recipe
“Nice and spicy. The flavor always brings a feeling of warmth and cheer to me. The aroma is positively divine. Makes 2 loaves, one for now, and one you can wrap and freeze for later, or to give as a gift!”
Ingredients
For the Bread
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs, lightly beaten
1 cup molasses
1/2 cup boiling water
1/2 teaspoon baking soda
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
3/4 teaspoon cloves
1/2 teaspoon salt
For the Glaze
1/2 cup powdered sugar
1 -2 tablespoon milk
Directions
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.
Page 2 of 2Gingerbread (cont.)
Directions (cont.)
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.
Prelude and Coda 