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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Post a Request - Answer a Question
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!