Gingerbread With Fresh Milled Flour
This gingerbread loaf with fresh milled flour is moist, soft, and decadent! Flavored with ginger and molasses, then topped with a rich cream cheese glaze, you'll want this ginger quick bread every single day.
Servings: 10 slices (1 loaf)
Calories: 356kcal
Equipment
Ingredients
For the Gingerbread:
- 2 cups hard white wheat flour 260g (see substitutions below)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ tablespoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ¼ cup brown sugar
- ½ cup butter melted
- ½ cup molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup whole milk
For the Glaze:
- ½ block cream cheese 4 oz, softened
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt.
- Add the wet ingredients: Pour in the brown sugar, melted butter, molasses, vanilla, eggs, and milk. Stir until everything is well combined. The batter will be thick and smooth.
- Bake the gingerbread: Pour the batter into a greased cast iron loaf pan and smooth out the top. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze: While the gingerbread bakes, beat the cream cheese and vanilla together in a medium bowl using a hand mixer until creamy. Add the powdered sugar and mix until smooth and spreadable.
- Frost and serve: Let the gingerbread cool completely before spreading the glaze over the top. Slice, serve, and enjoy!
Notes
- Feel free to use all purpose flour in place of hard white wheat flour. You can substitute it at a 1:1 ratio.
- If you're new to fresh milled grains, I strongly recommend investing in a good grain mill. I've tried several, and once I started using the Mockmill professional grain mill, my whole grain baked goods were so much better.
- Out of brown sugar? Don't worry; you can make your own with just cane sugar and molasses! Simply mix 1 cup of sugar with 1 tablespoon of molasses until it comes together and looks like brown sugar.
- Be careful not to overmix your bread. Once the ingredients are thoroughly combined, stop stirring to keep the bread light and not dense.
- On a similar note, don't overbake your bread! When you perform the toothpick test, you shouldn't see any raw or gummy batter on it, but finding a few crumbs is okay.