It’s safe to say pumpkin season is waning. But who doesn’t love a quick and easy loaf cake? As the seasons move on, so does my loaf cake flavor profile. Taking the spiciness of pumpkin bread but adding a deep, almost bitter flavor of molasses, the gingerbread loaf cake is a Wintertime must. Here’s one I made, while testing out bakes, to leave out on Thanksgiving for the peckish among us trying their best to hold out for the main event.
For the Gingerbread Loaf Batter
Melting together the butter, molasses, and sugars will ensure the proper amalgamation of these ingredients; this is essential. Once you’ve allowed the mixture to cool, use a handheld or stand mixer to incorporate air before adding the remaining ingredients. I find this step prevents the loaf from baking too packed and heavy.
Be sure to whisk the dry ingredients well. Speeding through this step can lead to pockets of flavor instead of a uniform taste.
For the Orange Icing
This orange icing adds a freshness to the gingerbread loaf. It really makes a difference between an okay cake and a yummy one. I’ve listed measurements for powdered sugar and orange juice in the recipe. But please view them as guides and not hard and fast rules. The idea is to combine the two to make a thick, viscous icing. Adding too much liquid will give a result more akin to a glaze, and it will run right down the sides of the loaf.
Gingerbread Loaf Cake
INGREDIENTS
For the Loaf
- ½ cup butter - 1 stick - 113 g
- ½ cup molasses - 120 mL
- ¼ cup brown sugar - packed - 45 g
- ¼ cup white sugar - 50 g
- 2 cups flour - 250 g
- ¼ tsp salt
- 1 tsp baking soda
- 1½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- 1 tsp espresso powder
- 1 large egg
- ¾ cup milk - 180 mL
For the Orange Icing
- ¾ cup powdered sugar - 75 g
- 1 tbsp orange juice
METHOD
For the Loaf
- Add butter, molasses, and sugars to a small saucepan. Stir and melt over medium to med-low heat until combined. Set aside.
- In a medium-sized mixing bowl whisk together flour, salt, baking soda, and ground spices. Be sure to mix and combine well.
- Using the paddle attachment of a handheld or stand-mixer, mix the cooled molasses mixture on medium-high speed to incorporate air for volume - about 5 minutes.
- Add the egg and mix until well-incorporated.
- Mix in the vanilla.
- Mix in half the flour-spice mixture, scraping sides of bowl with spatula if needed.
- Mix in the milk.
- Mix in remaining flour-spice mixture. Again scrape down the sides of bowl to ensure batter is well-combined.
- Grease and line a 9x5 inch loaf pan with parchement paper. Pour in batter. Bake in preheated 350° oven 40-45 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool 5 minutes before removing from pan and placing on wire rack to cool completely.
- Once the loaf cake is cool, drizzle orange icing on top.
For the Orange Icing
- In a small mixing bowl, add orange juice a little at a time to the powdered sugar. Mix together for a thick (glue-like) consistency.
