Gingerbread Loaf

It may be summer, but it is still (close to) Christmas time, and that means I want gingerbread! I discovered this recipe from Taste of Lizzy, and it is perfect: soft, moist, and super easy. Even my husband, who is not a fan of molasses, likes this loaf because it is wonderful to toast in the morning with butter. I’d definitely recommend, even in the summer hemisphere.

Gingerbread Loaf

• 1 cup Buttermilk (or scant 1 cup milk + 1 Tbl Vinegar)

• 2 cups Flour

• 1 tsp Baking Soda

• 1/2 tsp Salt

• 1 1/2 tsp Ground Ginger

• 3/4 tsp Ground Nutmeg (Fresh is best!)

• 1/2 cup Butter, softened - not melted

• 1/2 cup Sugar

• 1/2 cup Molasses

• 1 tsp Vanilla Extract

• 2 Eggs

Directions

• If making your own Buttermilk, mix the Milk and Vinegar first. Give a quick stir, then set aside and leave alone for at least 10 minutes.

• Preheat the oven to 350

• In a bowl, mix together the Flour, Baking Soda, Salt, Ground Ginger, and Ground Nutmeg.

• In a Kitchenaid, blend together Butter and Sugar until creamy.

• Add the Molasses and Vanilla and mix until fully incorporated.

• Add the Eggs one at a time.

• Add the dry ingredients alternating with the Buttermilk until completely mixed.

• Grease a loaf pan.

• Bake for 40-45 minutes or until a toothpick comes out clean.

Confession: I don’t usually mix the dry ingredients first and separately. I tried first blending the wet ingredients, then adding the dry ingredients (still alternating with the Buttermilk) and it worked just fine. Plus, one less dish to clean up!