GINGERBREAD LOAVES

"Molasses, a by-product of sugar refining, gives dark color and intense flavor to baked goods, and is the traditional sweetener for gingerbread. Try a little molasses on bread or toast as a switch from honey or jam."

3/4 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 cup molasses
1/2 cup boiling water
1/2 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
FOR THE LEMON GLAZE:
1/2 cup powdered sugar*
1 to 2 tablespoons lemon juice

Heat oven to 350 degrees F. Grease 2 (8x4-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 all remaining bread ingredients; mix well. Spoon batter into greased pans.

Bake at 350 degrees F for 40 to 50 minutes or until loaves spring back when touched lightly in the center. Cool 15 minutes; remove from pans. Cool 1 1/4 hours or until completely cooled.

TO MAKE THE GLAZE:
In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Let stand 30 minutes or until glaze is set. Wrap tightly and store in refrigerator.

*Powdered sugar has a tendency to become lumpy over time. Press it through a sieve, if necessary, for a smooth glaze.

High Altitude (Above 3,500 Feet): Decrease molasses to 3/4 cup. Increase water to 1 cup and flour to 3 cups. Bake as directed above.

Make 2 loaves (16 slices each)
Source: Pillsbury's Best Muffins and Quick Breads by The Pillsbury Company