Ginger and spice with rich cream cheese frosting . . . I'm hooked. I've always enjoyed a good gingerbread, and while flavorful and moist, they were never quite this moist. Of course, the frosting might have something to do with it.
This recipe is super easy and quick. First tried before the holidays, and baked a few times since, this ginger loaf offers a perfect balance of ginger, spice, sugar, and well, everything else. It's so delicious and addicting, but also rich enough where even half a slice will satisfy.
Kidding, eat the whole slice. It's totally worth it.
Gingerbread would definitely have been on the menu at Tilly's Cafe in Briarwood, as a seasonal treat at Hawk's Peak, or in any one of the kitchens in Crooked Creek or Whitcomb Springs. It is comforting to know that while recipes have certainly evolved, we enjoy variations of many of the foods from centuries ago.
Fix a cup of cocoa, slice off a nice helping, and enjoy while reading a favorite book.
There are a lot of great ginger loaf recipes out there. This one comes from Creme de la Crumb, so head on over and check it out. The loaf is mouthwateringly moist and popping with flavor.
You can always find recipe links and posts organized on my Writer in the Kitchen page.