EASY old-fashioned GINGERBREAD LOAF 🍞 fluffy, crispy top, molasses and spiced flavor-profile.

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#youtubevideo #desserts #gingerbread #whippedcream

Hey!

Trying something new with this video. It’s almost like an instrumental video if you will. This recipe doesn’t require much in-depth verbal instructions so you will find all ingredients that were used as well as how to make the recipe down below. Let me know if you all like this style of video, or my usual style of video where I’m walking you through the actual steps of what I’m doing. Enjoy!

Ingredients:
Gingerbread Loaf 🍞

• ½ cup unsalted butter room temp
• ½ cup brown sugar
• 2 large eggs room temp
• 1 teaspoon vanilla extract
• ½ cup molasses
• ½ cup hot water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt

Whipped Cream 🍨

1 cup COLD Heavy Whipping Cream
3 Tbsp Powdered Sugar (sifted)
¼ Tsp Vanilla Extract

Instructions:

Instructions
1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper (or grease and flour the bottom and sides) and set aside.
2. In a large mixing bowl, add butter and sugar.
With a hand mixer (or stand mixer) on medium speed. Cream butter and sugar until fully combined. Add eggs (one at a time) and vanilla, mixing until creamed and fluffy, about a minute. Scrape down the sides of your bowl.
3. In a separate small bowl, add molasses and hot water. Stir until combined.
4. In a third bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
5. To your butter mixture, add half of your dry ingredients, stirring until mostly incorporated. Then, add half of your molasses mixture, stirring until incorporated. Repeat once more, adding your remaining dry ingredients and molasses mixture. Stir until just combined (make sure not to over-mix, this can cause vour bread to turn out dry/dense).
6. Pour batter into loaf pan. Cover loaf pan loosely with foil (remove foil halfway through baking. This ensures that the top of your bread doesn't burn.) Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with crumbs).
7. Transfer loaf pan to a cooling rack and allow to cool completely before removing from pan and slicing.
8. Optionally, dust with confectioner's sugar or serve with a dollop of whipped cream.

Whipped Cream / Instructions:

Place the bowl that you will use to make the fresh whipped cream in the freezer (15 mins prior) as well as the heavy cream (this only works if the CREAM and BOWL are REALLY cold).
Using a stand or hand-mixer, beat the heavy cream on MEDIUM speed until it becomes frothy (about 4-minutes) and SOFT peaks form, add sifted powdered/confectioners' sugar and vanilla; beat once more (few more minutes) until STIFF peaks form but still soft. Refrigerate immediately to keep COLD!

Enjoy, S.