Gingerbread Loaves with Lemon Icing

    Add some zest to sweet gingerbread with a lemon icing.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

    Learn about BHG's Editorial Process
    Updated on October 12, 2012
    Prep Time:
    20 mins
    Bake Time:
    25 mins
    Total Time:
    20 mins
    Yield:
    2 loaves

    Ingredients

    • 1 ½ cup all-purpose flour

    • 1 teaspoon baking powder

    • 1 teaspoon ground cinnamon

    • ½ teaspoon ground ginger

    • ¼ teaspoon baking soda

    • ¼ teaspoon salt

    • 1 egg, lightly beaten

    • ⅓ cup mild-flavor molasses

    • ⅓ cup vegetable oil

    • ¼ cup packed brown sugar

    • ¼ cup milk

    • Lemon Icing

    • Chopped crystallized ginger, lemon gumdrops, and/or pecans (optional)

    Lemon Icing

    • 1 cup powdered sugar

    • 1 teaspoon lemon juice

    • 4 teaspoon milk

    Directions

    1. Preheat oven to 350°F. Grease bottoms and halfway up the sides of two 5 3/4x3x2-inch loaf pans; set aside.

    2. In a bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another bowl, whisk together egg, molasses, oil, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Divide batter between the prepared pans, spreading evenly.

    3. Bake for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

    4. Drizzle tops of loaves with Lemon Icing. If desired, garnish with crystallized ginger.

    Lemon Icing

    1. In a bowl, stir together powdered sugar and lemon juice. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.