This easy gingerbread loaf comes together quickly, requires just two bowls and no mixer. It freezes beautifully making it perfect to bake now and thaw later at Christmas time!
My favorite part of overnight get togethers with family or friends is the morning that follows. Someone always has to break the ice and be the first one to get out of bed first, tip toeing so as to not wake the others. One by one, slowly over the morning, people saunter in to the living room or kitchen, their hair an absolute mess, last night’s mascara now taking up residence under their eyes, in their most comfortable pyjamas, sleep usually still in their eyes. We all gather for the same thing- water, coffee, life blood. Shit always seems to get really real in the morning. It seems we’re at our most vulnerable (without the alcohol that made for entirely different openness the night before) yet somehow we all seem vastly more comfortable with it all than when we’re dolled up, put together, acceptable looking people.
The slow morning, hot coffee and breakfasts of pancakes, toast, muffins or holiday themed treats like this easy gingerbread loaf while we’re all still lazily lounging in our pyjamas has a way of bringing everyone together on a deeper level than any other time of day. Maybe that’s just my experience, but I would be surprised if it wasn’t the same for many of you, as well.
I am, believe it or not, typing this in my most comfortable pyjamas, drinking hot coffee with messy hair (minus the mascara because I don’t really ever wear make up) and I’m surrounded by the women in my family who look equally as disastrous. We’re relaxing having breakfast before we head to the Niagra outlets for Christmas shopping and a Christmas dinner theatre which we’re very excited about. We’re being vulnerable, we’re sharing real shit, not fluff and we’re eating this easy gingerbread loaf. Full disclosure, I’m typing this on Saturday and when this posts it will be Sunday but I am not bringing my laptop with me for the weekend and I wanted you to have this for your Sunday baking!
Gingerbread was never something that we really baked around the holidays. Usually we would go to Starbucks, buy one or two of their gingerbread slices covered in lemon cream cheese icing and then that’d be it- gingerbread craving over. I think possibly it was how dense their gingerbread is and the richness of the cream cheese icing that would put us off after having just one which is why I steered away from any kind of icing here.
I didn’t want anything heavy or overly rich because I wanted to be able to enjoy one of the most iconic flavors besides eggnog of the Christmas season. I wanted something that would meet all of my gingerbread expectations and keep me coming back for more- not avoiding after one. This gingerbread did just that. It took 3 tries but when my mom tried it and then couldnt stop eating it until the entire piece was gone immediately before eating lunch, I knew it was a winner.
It comes together in about 5-10 minutes, requires just two bowls and no mixer. It’s full of our favorite warm spices- cinnamon, ginger, cloves, nutmeg and black pepper, a generous 3/4 cup of molasses, some tangy buttermilk, melted butter, eggs and flour. It took about 50 minutes for mine to bake but all ovens are different so you’re going to want to allow 50-60 minutes. After it cooled completely, we wrapped ours up and froze it for a month to see how it would do. I’m happy to say one month later, it thawed beautifully and tasted just as perfect as the day it was made which makes it perfect for you to make right this minute, pop it in the freezer and thaw it for when you actually need it at Christmas. It will make your life SO MUCH EASIER when things get hectic, amiright? Yes. I am.
Happy Sunday baking beautiful people! Cheers!
- ½ cup melted butter
- 2 large eggs, room temperature
- ½ cup unrefined cane sugar
- ¾ cup fancy molasses (not blackstrap)
- 1 tsp vanilla extract
- 1½ tsp ground ginger
- heaping 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- a pinch of black pepper
- ½ C buttermilk*
- 2 C all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- Preheat oven to 350F
- Grease and flour 9x5 inch loaf pan and set aside.
- In a large bowl, whisk together melted butter, sugar and eggs until creamy. Add molasses, vanilla and spices and whisk vigorously until well combined.
- Add the buttermilk and whisk again until completely incorporated.
- In another bowl, sift together the flour, salt and baking soda.
- In 3 additions, add the flour to the wet ingredients, whisking until just barely combined- it's okay to see a little bit of flour still.
- With a spatula, scrape the batter in to prepared loaf pan and smooth the top. Bake on the center rack for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan on a wire rack for 10-15 minutes before removing. Allow to cool completely then wrap tightly in plastic wrap.If freezing, wrap in plastic wrap and then again in foil and freeze for up to 3 months.
- Gingerbread will keep on the counter for 5 days.
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