Gingerbread Loaves

 

1

cup packed brown sugar

3/4

cup butter or margarine, softened

2

eggs

3/4

cup molasses

1

cup boiling water

1

teaspoon baking soda

2 3/4

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

4

teaspoons ground ginger

2

teaspoons ground cinnamon

1

teaspoon ground allspice

1/2

teaspoon ground cloves

1/4

teaspoon salt

1/2

cup powdered sugar

1

to 2 tablespoons lemon juice

• 1 Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
• 2 Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
• 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
• 4 In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.