Closer to the Yule/Christmas season, I prefer gingerbread cookies. But during wintertime in general, there's nothing more festive to me than a slice of gingerbread cake. This loaf version from @biggerbolderbaking is amazing! It smells like the holidays, with a wonderfully old-fashioned, bittersweet aroma thanks to the cinnamon and ginger. The molasses gives it a toffee flavor and slightly sticky texture. A great treat to have sliced on its own with a cup of tea or coffee for breakfast or, to make it a dessert, top with vanilla ice cream or sliced bananas and whipped cream. Sticky Gingerbread 1 stick of butter 1/2 cup brown sugar 6 T. molasses 1 egg 1 1/2 cups flour 1/4 t. salt 1 t. ginger 1 1/2 t. cinnamon 1/2 cup + 2 T. milk 1 t. baking soda Preheat the oven to 300°F. Grease a loaf pan. In a pot, gently heat the butter, brown sugar, and molasses until melted. Let cool slightly. Once cooled, beat the egg in a separate bowl, then whisk into the molasses mixture. Add in the flour, salt, ginger, and cinnamon and stir until just combined, being careful not to over-mix. Warm the milk in the microwave. Add in the baking soda. You will see it bubble and activate. Whisk the milk mixture into the molasses mixture. The batter will be thin. Pour the batter evenly into the two loaf pan. Bake for 45 minutes. Cover the pan with foil and bake an additional 15 minutes. This is a very important step, as it creates a lovely, sticky gingerbread. Once the bread is done baking, remove the pan from the oven. Let the loaf cool, still covered by the foil. Once cool, remove the foil. Store the gingerbread in an airtight container for up to three days (it gets better the longer it sits). #FeedingCreatively #BiggerBolderBaking #WintertimeTreats #StickyGingerbread #GingerbreadLoaf https://www.instagram.com/p/CH6HYD9HgcR/?igshid=1xxtoo034x9jw
