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Gingerbread Loaf

Source: Gatherings & Celebrations
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 Reviews:  2   Viewing: 1 - 2  
Rating: 2
by: Marleene, CA Reviewed: 10/31/2011
A couple of tips
This dessert will be on my Holiday table made with these tips. Tip 1: After placing the strip of parchment paper in the buttered pan as directed, be sure to butter the strip so you can remove it from the bread easily. Tip 2: When baking any bread in a loaf pan, try the following: place the pan directly from the oven onto a cooling rack, right-side up. After 5 minutes turn the pan--with the bread still in it--on its side for another 10 minutes of cooling. You'll find the bread releases easier.
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Rating: 5
by: Bev, WA Reviewed: 01/10/2009
The loaf is DELICIOUS and does not need carmelized apples or ice cream; excellent on its own! It comes out moist and tasty. However, I substituted mostly molasses for the dark corn syrup, which I added to a little light corn syrup (hey, it's all I had), and I'm glad I did because the molasses adds a lot of rich flavor. Also, the batter overflowed as it raised in the pan, so next time I'll have to use two pans. Lastly, it took an extra 10 minutes to bake; it wasn't done after only 50 minutes.
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