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Prep 20min
Total2hr45min
Ingredients15
Servings32
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Ingredients
Bread
1
cup packed brown sugar
3/4
cup butter or margarine, softened
2
eggs
3/4
cup molasses
1
cup boiling water
1
teaspoon baking soda
2 3/4
cups all-purpose flour
2
teaspoons baking powder
4
teaspoons ground ginger
2
teaspoons ground cinnamon
1
teaspoon ground allspice
1/2
teaspoon ground cloves
1/4
teaspoon salt
Glaze
1/2
cup powdered sugar
1
to 2 tablespoons lemon juice
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Steps
1
Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
2
Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
3
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
4
In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.
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Gingerbread bread has been a holiday specialty for centuries. During the middle ages, ladies presented a spiced gingerbread loaf to dashing knights going into tournament battle.
Since this recipe makes two Gingerbread Loaves, your family can enjoy one and the other can be given as a gift. Cover the loaf with plastic wrap, then wrap with decorative paper and a bright bow.
For best results, cut cooled loaves with a serrated knife, using a light sawing motion.
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