Iced Gingerbread
A warm, spiced gingerbread loaf with fragrant ginger and honey, perfect for cozy gatherings or holiday treats, offering moist texture and comforting flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9 x 5-inch loaf pan.
- Mix together the dry ingredients: flour, ginger, salt, and baking soda.
- In a separate bowl, mix together milk, melted butter, honey, egg, and ginger.
- Make a well in the center of the dry ingredients. Add the milk mixture all at once.
- Toss with a fork until just combined; do not overmix.
- Spoon the batter into the prepared loaf pan.
- Bake until golden brown and tests done, about 55 to 60 minutes.
- Cool on a wire rack for 10 minutes.
- Run a metal spatula around the side of the pan to loosen the loaf.
- Turn the loaf out onto the wire rack to cool completely.
Tips & Substitutions
For a spicier flavor, consider adding a pinch of ground cloves or cinnamon to the dry ingredients. If you don't have honey, you can substitute it with maple syrup or brown sugar. Make sure to sift the flour to avoid clumps and ensure a light texture. Also, avoid overmixing to keep the loaf tender. This recipe can be adapted easily to fit into vegetarian recipes.
Serving Suggestions
Serve slices of iced gingerbread plain or with a dollop of whipped cream for a delightful treat. It pairs beautifully with a warm cup of tea or coffee. Consider serving it alongside a light salad, such as a Fattening Salad, to balance out the sweetness. This loaf is great for breakfast or as a snack throughout the day.
Storage & Reheating
Store any leftover iced gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or gently toast until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Iced Gingerbread contains roughly 554 calories, with 8g protein, 84g carbohydrates, and 21g fat. It is a good source of iron (19% of the Daily Value), protein (16% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1266mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding a little extra milk or honey to the batter.
How can I make this recipe gluten-free?
To make this iced gingerbread gluten-free, substitute all-purpose flour with a gluten-free blend that contains xanthan gum. Ensure that your baking soda is also gluten-free, and adjust the liquid ingredients as necessary for desired consistency.
Is it possible to freeze iced gingerbread?
Absolutely! You can freeze the iced gingerbread by wrapping it tightly in plastic wrap and then placing it in a freezer bag. It will keep well for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).