Since winter set in, I’ve been enamored with spiced desserts and gingerbread in particular. My fervor over all things gingerbread has long passed the infatuation stage, and I can rightly say that I’m well in love with gingerbread. Before baking gingerbread I hadn’t baked with molasses, and, yeah, I love it. Currently I’m looking for more molassesy treats to incorporate into my recipe stash.
The first time I made the gingerbread, I didn’t add the glaze, but this time I decided to give it a try, and it was good! I was afraid of overpowering the gingerbread flavor with too much glaze, so I halved the recipe. I found that instead of overpowering the flavor, the glaze enhanced it, so next time I will definitely make the full amount.
What I love most about this recipe is the depth of the spice flavor and the crackly crust on top of the loaf.
This gingerbread is Bloody Amazing! Just make it. I promise it will brighten up your day. Except if you dislike molasses or anything spiced, in which case I am deeply sorry for your loss.