Sweet enough to be a cake with icing but hearty enough to be bread. This quick bread is perfect for crisp fall days and easy to make!
Prepare: 10 minutesmins
Bake: 50 minutesmins
Servings: 12
Ingredients
2cups(300g) flour
¾cup(180mL) milk
¾cup(150g) sugar
2large(100g) eggs
⅓cup(80mL) oil
¼cup(50g) molasses
2tsp(8g) baking powder
2tsp(2g) ginger
½tsp(1g) cinnamon
½tsp (2g) salt
Instructions
Preheat oven to 350F (180C.)
Grease and flour a 9x5 (23 x 13cm) loaf pan or line with parchment.
In a small bowl, mix together cinnamon, ginger, baking powder, salt and flour.
In a large bowl, whisk together eggs and oil. Beat in molasses, sugar and milk. Add flour mixture and mix until just blended. Pour into prepared pan evenly.
Bake 45 - 55 minutes or until toothpick inserted in the center comes out clean. Center of gingerbread should read between 200F (93C) - 210F (99C.). Cool in pan 10 minutes, remove to wire rack to finish cooling
Notes
For darker pans, reduce temperature to 325F (160C.)You can add 1 tbs of cocoa powder to the icing and use milk instead of lemon juice for an alternative topping.