December 11, 2014

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Ultimate Gingerbread with Cream Cheese Glaze






For the bread:

1 stick butter, room temp

1 cup sugar

2 eggs

1/2 cup boiling water

1 cup molasses

½ teaspoon vanilla

½ cup sour cream

2 teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

½ teaspoon salt

1 teaspoon baking soda

2 ½ cup flour

For the glaze:

4 oz cream cheese, room temp

½ cup powdered sugar

2 tablespoons milk

splash vanilla


Preheat oven to 350.

Place the butter and sugar in the bottom of a bowl of a stand mixer with a paddle attachment. Mix until the butter and sugar are incorporated. With the mixer on low, add the eggs one at a time. Then add the water, molasses, and vanilla. Once the wet ingredients are combined, add in the sour cream. Then add the ginger, cinnamon, cloves, salt, baking soda and flour. (You can sift the dry ingredient before incorporating but it is not necessary.) Mix until just combined. Pour into your loaf or mini loaf pans, like I did, and bake. My mini leaves only needed 30 to 40 minutes to bake but a regular loaf pan would take around an hour to an hour and 15 minutes. Check your bread to make sure it doesn’t burn. It will be ready when a toothpick comes out with no batter on it.

While the bread is baking mix the cream cheese, sugar, milk, and vanilla with a mixer until it is a good drizzle consistency. If the glaze is too thin you can add more sugar, if it is too thick you can add more milk.

When the bread comes out of the oven drizzle with the glaze. I prefer to serve my bread warm but it is delicious at all temperatures!

 Recipe by Rachel Hutchinson, Images by Krystal Schlegel


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