Gingerbread Loaves with Lemon Glaze

Name: Gingerbread Loaves with Lemon Glaze
Prep time: 15 min
Cook time: 38 min
Total time: 50 min
Yield: 20
Ingredients: 10 tablespoons Unsalted butter; 1 cup Granulated sugar; 2 Large eggs; 2 cups All-purpose flour; 1 tablespoon Baking soda; 1 cup Buttermilk; 1 teaspoon Ground cinnamon; 1 teaspoon Ground cloves; 1 teaspoon Ground ginger; 3 tablespoons Fresh ginger, finely grated and soaked in hot water; 1 teaspoon Ground mustard; 1 teaspoon Sea salt; 1 Orange zest; 1 Fresh lemon juice; 1 cup Powdered sugar

Recipe GLPRcf8fc87df54ee8

Bread

50 min

123 cal

Servings: 20

Oven

SNAP eligible

Two tender, spiced gingerbread loaves filled with warm notes of cinnamon, cloves, ginger, and mustard, finished with a bright lemon glaze. These aromatic loaves are perfect for afternoon tea or as a delightful dessert snack.

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Ingredients

10 tablespoons Unsalted butter

1 cup Granulated sugar

2 Large eggs

2 cups All-purpose flour

1 tablespoon Baking soda

1 cup Buttermilk

1 teaspoon Ground cinnamon

1 teaspoon Ground cloves

1 teaspoon Ground ginger

3 tablespoons Fresh ginger, finely grated and soaked in hot water

1 teaspoon Ground mustard

1 teaspoon Sea salt

1 Orange zest

1 Fresh lemon juice

1 cup Powdered sugar

Directions

Preheat your oven to 375°F (190°C). Grease two loaf pans lightly with butter or non-stick spray and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes of beating with an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated and the mixture is pale and fluffy, another 1–2 minutes.
In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ground ginger, mustard, and sea salt.
Stir the fresh grated ginger (with its soaking liquid) and orange zest into the egg mixture.
Alternately add the dry ingredients and buttermilk to the egg mixture in batches, beginning and ending with the dry ingredients. Stir gently until just combined and moistened; do not overmix.
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula.
Bake for 30–38 minutes, until the loaves are golden brown on top and spring back when gently touched in the center. A toothpick inserted into the thickest part should come out clean or with only a few moist crumbs.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the loaves have cooled completely, whisk together the lemon juice and powdered sugar until a thick, pourable glaze forms.
Drizzle or spread the lemon glaze over the tops of the cooled loaves and let set for 15–20 minutes before slicing and serving.

Comments

Grocery List Plus Editorial Staff4.25

This recipe yields 20 servings at roughly $0.35–$0.40 per slice, kept lean by shelf-stable staples like butter, flour, and spices that Charlotte chains carry routinely; the lemon glaze costs almost nothing. The stated 50 minutes misses mixing and cooling time—budget an hour total, plus longer if you're making two loaves. The real constraint is the spice blend: dry ginger, cinnamon, cloves, and mustard powder together create a winter-forward flavor that works beautifully in December but feels less urgent in spring, and the recipe does not keep much beyond a day without drying out, so timing this for a gathering—not a weeknight—matters.