Gingerbread’s unique flavor and aroma comes from a traditional combination of spices and sweeteners. Here are the key ingredients and what they contribute:

CINNAMON has a strong, spicy-sweet flavor that is widely used in baked foods. It is available in ground or stick forms. Cinnamon sticks add flavor to holiday drinks and make pretty stirrers. CLOVES have a sharp, almost hot flavor that blends nicely with ginger, cinnamon, and nutmeg. It is sold ground or whole. Whole cloves also make a wonderful addition to mulled cider or wine at holiday time. GINGER has a peppery, slightly sweet flavor and a spicy aroma. Ground ginger is the most common form used. Fresh ginger is sold as a root with a tough skin that must be carefully peeled to preserve the delicate flesh underneath. Fresh ginger has a different flavor from dried ginger, so it is not an appropriate substitute. Crystallized (or candied) ginger most often is used in traditional Christmas fruitcake. MOLASSES is the boiled juices squeezed from sugar cane and sugar beets during refining. It has a rich, heavy, sweet flavor that is essential for gingerbread. There are three common types: • Mild-flavored or light molasses is the lightest and sweetest of the three in both flavor and color. It can be used as a pancake syrup. • Full-flavored or dark molasses is darker and less sweet than mild molasses but not as strong as blackstrap. Dark molasses generally is used to flavor American gingerbread and other holiday recipes. • Blackstrap molasses is thick, dark, and strong and has a heady aroma. It is best used in recipes rather than straight. NUTMEG has a rich, sweetly pungent flavor that complements cinnamon. Nutmeg is sold ground or whole. Freshly grated or ground whole nutmeg has a stronger flavor than the commercially ground version. A sprinkling of grated nutmeg is traditional on holiday egg.

Gingerbread Loaves
This molasses-and-spice loaf is perfect for holiday gift giving. Wrap a wide strip of brown parchment paper around the center, then tie with a shiny ribbon. Complete the gift with a jar of lemon curd or special honey. PREP 20 min. BAKE 25 min. OVEN 350°F

INGREDIENTS
1 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 cup mild-flavored molasses
1/3 cup cooking oil
1/4 cup packed brown sugar
1/4 cup milk
Lemon Icing (recipe follows)
Chopped crystallized ginger, lemon gumdrops, and/or pecans (optional)

PREPARATION
1. Preheat oven to 350°F. Grease bottoms and halfway up the sides of two 5 32-inch loaf pans; set aside. 2. In a medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl, beat egg with a whisk or rotary beater; stir in molasses, oil, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be a little lumpy). Divide batter between the prepared pans, spreading evenly. 3. Bake for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. 4. Drizzle tops of loaves with Lemon Icing. If desired, garnish with crystallized ginger, gumdrops, and/or pecans. Makes 2 loaves.

LEMON ICING: In a bowl, combine 1 cup powdered sugar and 1 teaspoon lemon juice or vanilla. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.

TO BAKE AHEAD: Prepare, bake, and cool loaves as directed. Place uniced loaves in resealable plastic bags; close. Store at room temperature for up to 3 days. For longer storage, place uniced loaves in freezer bags. Seal and freeze for up to 3 months. To serve, thaw loaves, if frozen; drizzle with Lemon Icing and garnish as desired.