Gingerbread Loaf with Vanilla Glaze
This Gingerbread Loaf with Vanilla Glaze is tender, moist, and bursting with warm holiday spices. Perfect for cozy afternoons or festive celebrations!
Servings: 8 servings
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsweetened applesauce
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup molasses
- 1 teaspoon vanilla extract
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line it with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined.
Mix Wet Ingredients
- In a large bowl, combine the unsweetened applesauce, brown sugar, granulated sugar, vegetable oil, large eggs, molasses, and vanilla extract. Whisk until smooth and well blended.
Combine Batter
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
Prepare Glaze
- In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Adjust consistency if needed.
Glaze Loaf
- Once the loaf is completely cool, drizzle the vanilla glaze evenly over the top. Allow the glaze to set for 15-20 minutes before slicing and serving.
Equipment
- Loaf pan (9x5 inch)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cooling rack
- Spoon or small whisk
Notes
- Do not overmix the batter to keep the loaf tender and moist.
- Ensure the loaf is completely cool before glazing to prevent the glaze from melting and sliding off.
- Store wrapped at room temperature up to 3 days or freeze unglazed loaf up to 3 months.
- Substitute vegetable oil with melted butter for a richer flavor.
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
