Gingerbread Loaf with Marbled Whipped Cream

Gingerbread is one of my favorite flavors and a great place to begin my seasonal baking. I love the combination of spices here, including sweet cardamom, spicy pepper, warm ancho chile and rich cocoa powder. A slice of this deliciously spiced bread with a cup of coffee or warm apple cider is a wonderful way to stave off the chill of the season. 

The Scents of the Season

This morning I ventured into the backyard to gather a few leaves for decoration. Some pretty ones, from the trees next door, were scattered on the grass. I chose carefully for a variety of colors and shapes. Picking one up from a shaded corner I found a slender sliver of ice clinging to its edge.

That discovery confirmed that Autumn is no longer gradually dipping its toe into this pool of election-season drama. Suddenly, realizing it is nearly the end of October, she is jumping in like a cannonball, demanding to be noticed. There is no sense in maintaining my quiet resistance. It’s time to embrace the season.

As the cold gathers its grip on the landscape, indoors I crave the comfort of scent. Rummaging through the cabinets, I break out the candles, essential oils and aromatic woods. Washing my hands for the umpteenth time today, I idle a little longer over the peppermint scented soap. I check my pantry to make sure I have an ample supply of every fragrant seasoning I might need for year-end baking. Just opening my spice drawer to a lingering whiff of cinnamon, nutmeg or coriander brightens my mood. It is like an aura that chases the chill away.   

Gingerbread Time

In fact, when Autumn shows up in all her glory, the kitchen is my favorite place to get warm. I love to grab a hot drink, light a candle, and turn on the oven. While I finish my drink I look up a good recipe, like this one for a fragrant Gingerbread Loaf. Soon I am mixing something I know will be delicious, digging into spice jars, thankful for the power of kitchen chemistry.

Gingerbread is one of my favorite fall flavors, a good place to begin (or end) my seasonal baking. I love the combination of spices here, including sweet cardamom, spicy pepper, warm ancho chile and rich cocoa powder. I also love the darkly streaked cream topping echoing the sweet bite of the molasses that gives color and depth to the Gingerbread Loaf itself. A slice of this deliciously spiced bread with a cup of coffee or warm apple cider is a wonderful way to stave off the chill of the season. 

Gingerbread Loaf with Marbled Whipped Cream

Recipe by Lisa FeatherCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Total time

1

hour 

30

minutes

A slice of deliciously fragrant Gingerbread Loaf with a cup of coffee or warm Mulled Cider is a flavorful way to stave off the chill of the season.

Ingredients

• Gingerbread Loaf:

• 2 cups flour

• 1 1/2 teaspoons baking soda

• 2 1/4 teaspoons ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon cardamom (or allspice)

• 1/8 teaspoon white pepper

• 1/8 teaspoon ancho chile

• 1 Tablespoon cocoa powder

• 1/2 teaspoon salt

• 1/2 cup butter, at room temperature

• 1/3 cup sugar

• 1 large egg

• 3/4 cup dark molasses

• 3/4 cup hot water

• Marbled Whipped Cream:

• 1 cup heavy cream

• 1 teaspoon sugar

• 2 Tablespoons molasses

Directions

• Gingerbread Loaf:
• Preheat oven to 350F.
• Grease a 9-inch loaf pan. Set aside.
• Whisk together the flour, baking soda, ginger, cinnamon, cloves, cardamom, pepper, chile, cocoa and salt. Set aside.
• In a large mixing bowl, beat the butter until soft and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl, then continue beating. Add the molasses in a steady stream until well combined. Add half of the dry ingredients mixing until just combined. Add the remaining dry ingredients stirring to combine. Slowly pour in the water stirring until fully incorporated.
• Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 – 60 minutes.
• Remove pan and allow to cool on a wire rack. When the pan can be handled easily remove the gingerbread from the loaf pan and allow to cool completely.
• Before serving, if desired, place loaf on a foil lined pan in a slow oven (250F). This will allow the outer crust to crisp a bit. When warmed through, serve thick slices topped with a big dollop of Marbled Whipped Cream.
• Marbled Whipped Cream:
• Beat cream with 1 Tablespoon of sugar in medium bowl until peaks form.
• Just before serving, fold in 2 Tablespoons of molasses just until streaks form, being careful not to overmix.