Mini Gingerbread Loaf

• 2 Tablespoons Unsalted Butter, At Room Temperature
• 5 Tablespoons Brown Sugar
• 1 whole Large Egg White
• 1/2 cups Flour
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Baking Soda
• 2 Tablespoons Molasses (not Blackstrap)
• 2 Tablespoons Boiling Water

1. 1. Preheat the oven to 350u0b0F and grease a mini loaf pan (5" x 3" x 2").
2. 2. In a medium bowl, stir together with a spatula the butter and brown sugar. Mash the butter into the sugar with the spatula until the mixture is incorporated.
3. 3. Sprinkle on top the flour, spices, and baking soda. Stir it together lightly before adding a tablespoon of molasses. Add 1 tablespoon of boiling water after the molasses (do it in this order to help clean out your spoon so you ensure you get every drop of molasses). Add the remaining tablespoon of molasses followed by the last of the water.
4. 4. Scrape the batter into the mini loaf pan and place it onto a sheet pan. Bake for 33-40 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it. Cool it slightly in the pan before tipping it out and letting it cool completely on a wire rack.

butter, brown sugar, egg white, flour, ubc, ubc, ubc, ubc, molasses, boiling water

Taken from tastykitchen.com/recipes/breads/mini-gingerbread-loaf/ (may not work)