PEACHY GINGER LOAF WITH SPICE ICING
(GINGERBREAD GIRL)
"The Gingerbread Man might make you chase him, but the Gingerbread Girl is here for you. This peachy ginger loaf is made of sugar and spice and everything nice, a lovely accompaniment to both morning commute and afternoon tea."
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 cup brown sugar
1 cup fresh or canned peaches, chopped into small pieces
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup maple syrup
2 large eggs
1 cup boiling water
Spice Icing (recipe follows)
Preheat the oven to 375 degrees F. Grease a loaf pan or a 9x9-inch baking pan and set aside.
In a large mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, and brown sugar.
In a medium mixing bowl, combine the peaches, butter, maple syrup, and eggs. Slowly start adding the wet ingredients to the flour mixture. Last, add the 1 cup boiling water. Remember not to overmix the batter, which can cause the bread to toughen. When all the ingredients have been combined, pour the batter into the loaf or baking pan.
Bake until a knife inserted into the center comes out clean, 35 to 45 minutes, depending on your oven. Because of the fruit, this is a moist cake, so use your eyes: if the cake is brown around the edges and pulling away from the pan, and the knife comes out clean, your gingerbread is done. Remove from the loaf pan and set on a rack to cool, or, if baked in a 9x9-inch pan, set the cake in the pan on a rack to cool.
Drizzle the cooled gingerbread with Spice Icing.
SPICE ICING
3/4 cup confectioners' sugar (powdered sugar)
3 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a small mixing bowl, combine all the Spice Icing ingredients. Add more milk or confectioners' sugar as needed to produce an icing with a consistency you can drizzle over the gingerbread.
Makes 1 loaf
Adapted from source: Cheap and Easy by Sandra Bark and Alexis Kanfer
(GINGERBREAD GIRL)
"The Gingerbread Man might make you chase him, but the Gingerbread Girl is here for you. This peachy ginger loaf is made of sugar and spice and everything nice, a lovely accompaniment to both morning commute and afternoon tea."
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 cup brown sugar
1 cup fresh or canned peaches, chopped into small pieces
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup maple syrup
2 large eggs
1 cup boiling water
Spice Icing (recipe follows)
Preheat the oven to 375 degrees F. Grease a loaf pan or a 9x9-inch baking pan and set aside.
In a large mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, and brown sugar.
In a medium mixing bowl, combine the peaches, butter, maple syrup, and eggs. Slowly start adding the wet ingredients to the flour mixture. Last, add the 1 cup boiling water. Remember not to overmix the batter, which can cause the bread to toughen. When all the ingredients have been combined, pour the batter into the loaf or baking pan.
Bake until a knife inserted into the center comes out clean, 35 to 45 minutes, depending on your oven. Because of the fruit, this is a moist cake, so use your eyes: if the cake is brown around the edges and pulling away from the pan, and the knife comes out clean, your gingerbread is done. Remove from the loaf pan and set on a rack to cool, or, if baked in a 9x9-inch pan, set the cake in the pan on a rack to cool.
Drizzle the cooled gingerbread with Spice Icing.
SPICE ICING
3/4 cup confectioners' sugar (powdered sugar)
3 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a small mixing bowl, combine all the Spice Icing ingredients. Add more milk or confectioners' sugar as needed to produce an icing with a consistency you can drizzle over the gingerbread.
Makes 1 loaf
Adapted from source: Cheap and Easy by Sandra Bark and Alexis Kanfer
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