Gingerbread Loaf the Old Fashioned Way

During these chilly months, there are things that I crave and that I find myself making often. Once of those is a gingerbread loaf. A gingerbread loaf was the first thing that I baked as a gift. It was a small and spicy gingerbread loaf that was a part of a breakfast basket. Since baking it that time I completely fell in love with it, with how easy it is, with how delicious it is and best of all with how to goo your home smells while you are baking it.

I like to make my gingerbread loaf in the old fashioned way which just basically means giving a bit of time so the batter can rest and adding all the spices separated instead of purchasing one of those gingerbread spice mixes. I mean there’s nothing wrong with those, and I’m all about baking hacks but to be completely honest with you, they don’t quite make it. If you want your ginger bread loaf to have that right hint of spice and warmth, create the blend yourself.

The other great thing about creating the mix yourself? You can totally put it into jars and wrap them up as a gift! I mean a fresh jar of spices hand mixed probably the best gift anyone could ask for.

But back to this gingerbread loaf. This is the perfect breakfast for those cold mornings. A warm slice of it + a huge mug of steaming coffee leisurely enjoyed is my definition of breakfast goals. Add to the mix a bit of snow outside and oh my gosh it can’t get any more winter wonderland that that.

While you can serve yours as is, I like to top it with some frosting. The frosting is not mandatory since the cake is pretty flavorful on it’s own, but it adds that extra omph. It may also have something to do with the fact that I enjoy the chai tea spices a bit too much and want to incorporate them into everything or it may be the fact that everyone raves about it or maybe it’s because it just makes the gingerbread loaf even more delicious than it already is. I’m not quite sure which one of those options may be, all I know is that they make the perfect couple.