Gingerbread Spice Loaf

Ingredients

Gluten Free and Vegan Optional

1 Loaf - 8 Slices

1 stick of softened butter (Vegan butter can be used here)

1 cup of dark brown sugar

3 tbsp of molasses 

2 eggs (I haven’t tried it with an egg replacer but it’s worth a shot!)

1 tbsp of vanilla extract

½ cup of warm milk of choice (or hot water)

2 cups of flour (gluten free works here)

1 tsp of baking soda

1 tsp of baking powder

1 tsp of cinnamon

1 tbsp of pumpkin spice mix

Icing:

1 cup of powdered sugar

1 tbsp of cranberry sauce or jelly (plus a little more for the top garnish)

1 tsp - 1 tbsp of milk or water to thin the icing

Cooking Instructions

Prepare a loaf pan with parchment paper or baking spray, or both.

Preheat the oven to 350. 

Mix the dry ingredients and set aside.

In the bowl of a stand mixer or a bowl and your hand mixer, cream the butter and sugar together.

Add in the eggs, molasses, and vanilla and mix until fully incorporated on a low speed.

Mix in half the dry ingredients followed by all the milk, and then finish with the remainder of the dry ingredients. 

Mix until you have a smooth batter, pour into the prepared loaf pan. Bake for 45-60 minutes or until you can stick a toothpick or sharp knife in and it comes out clean (don’t worry about the mark you are going to cover with icing.)

While the bread is baking make the icing. Mix the icing ingredients until you have a nice drizzly icing, add more powdered sugar if its too runny, and add more liquid if it's too thick. 

Let the bread cool completely before pouring the icing over the bread, start in the middle and work your way up and down. It will fall down the sides so make sure you have some parchment or something underneath, and then you can use the excess to pour on the top until it's gone.