Gingerbread Loaf

This is yeasted gingerbread, not the dense quick bread cousin most people picture. The bread machine handles the kneading and proofing while you handle nothing at all. The result is a tall, soft loaf with the spicy warmth of a holiday cookie and the open crumb of a sandwich bread.

Molasses does double duty here. It feeds the yeast and dyes the crumb a deep mahogany while delivering that unmistakable gingerbread depth. The brown sugar is just a whisper, since the molasses brings most of the sweetness.

Applesauce stands in for some of the fat, which keeps the bread tender and extends its shelf life. The crumb stays moist for days when wrapped tightly.

Layer ingredients in your machine’s recommended order, usually wet first, then dry, with yeast last on top of the flour. The yeast must stay separated from the salt and liquid until mixing starts.

Light crust setting works best so the sugar doesn’t scorch.

Kitchen Tips

• Use blackstrap or robust molasses for stronger flavor. Light molasses tastes thin in this bread.
• Toast slices and spread with salted butter or cream cheese for a perfect breakfast.
• Check the dough after 10 minutes of kneading. Add a tablespoon of flour if too sticky, or water if too dry.
• Store cooled bread in a zip bag at room temperature for up to 4 days, or freeze sliced.

Variations

• Add ½ cup of chopped crystallized ginger for chewy bursts of spice.
• Stir in ½ cup of golden raisins or dried cranberries with the flour.
• Swap milk for buttermilk and reduce salt slightly for a tangier loaf.