Gingerbread Loaves with Lemon Glaze
1 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 cup molasses
1 cup boiling water
1 teaspoon baking soda
2 3/4 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/4 teaspoon salt
Glaze
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.
In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs; beat well.
In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add flour and all remaining bread ingredients; mix well. Spoon batter into greased pans. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes.
Remove from pans; cool 1 hour 15 minutes or until completely cooled.
In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Wrap tightly and store in refrigerator.
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