Orange Swirl Gingerbread Loaf
A perfect holiday dessert—or breakfast
This easy-to-make gingerbread loaf has an addictively moist and tender crumb and jammy pockets of zesty orange marmalade.
RECIPE SERIES
Orange Swirl Gingerbread Loaf
A perfect holiday dessert—or breakfast
Orange Swirl Gingerbread Loaf
Less fussy to prepare than gingerbread cookies, but with all the same comforting holiday flavor, this easy loaf has an addictively moist and tender crumb and jammy pockets of zesty orange marmalade.
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 60 minutes
- Yield: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons powdered ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- ½ teaspoon salt
- ½ cup butter, softened
- ⅓ cup dark brown sugar
- ½ cup molasses
- ½ cup Greek yogurt or sour cream
- ¾ cup milk
- 1 egg
- 1 tsp vanilla extract
- ¾ cup orange marmalade
Directions
- Preheat oven to 350 degrees.
- Grease a 9 x 5 loaf pan and set aside.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In another large bowl, using a hand mixer or the bowl of a stand mixer with a paddle, cream the softened butter and brown sugar on medium speed. Scrape down the sides of the bowl with a spatula.
- Add the molasses, yogurt or sour cream, milk, egg, and vanilla extract and mix on low speed until well combined. Scrape down the sides of the bowl again.
- Add the dry ingredient mixture to the wet ingredient mixture in two batches, mixing on medium-low speed until just blended. Do not overmix.
- Pour batter into loaf pan.
- Heat orange marmalade in a saucepan over medium-low heat—or in a microwave for about 15 seconds—until slightly warmed and thinned. Spoon dollops of marmalade onto batter, then drag a knife through the dollops to swirl with the batter.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool, then remove from pan. Store well covered at room temperature for 4 to 5 days.
Notes
Be sure to let the loaf cool completely before eating; the flavors of the spices become more prominent when it is fully cooled.
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