Gingerbread

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Grease two 9 x 5-inch loaf pans and set aside.
3. 3
   In a mixing bowl, cream brown sugar with the butter until it is light and fluffy, then add the eggs and mix well.
4. 4
   Stir up the molasses, water, and baking soda in a separate bowl, and then add that mixture to the creamed sugar; stir until well blended.
5. 5
   Add the other ingredients, one at a time, beating after each addition, alternating with the flour.
6. 6
   Divide the batter evenly among the two pans and bake in a preheated oven for 40-50 minutes or until it springs back when touched lightly in the center.
7. 7
   Remove from oven and cool in pans for 15 minutes on a wire rack, then remove the breads from the pans to cool completely on the wire racks.
8. 8
   To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.
9. 9
   Spread the glaze over the gingerbread when they have cooled completely.
10. 10
    Store gingerbread in a airtight container in the refrigerator.