Gingerbread Pecan Loaf

Gingerbread Pecan Loaf image


  • 2 cups all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup packed brown sugar
  • 3 eggs
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 2/3 cup Hood® Sour Cream
  • 1/2 cup chopped toasted pecans
  • 1/2 cup toffee bits
  • 1 1/4 cups powdered sugar
  • 1/4 cup Hood Sour Cream
  • Pinch salt
  • 1/4 cup chopped toasted pecans


  • STEP 1

    Loaf: Preheat oven to 350°F. Grease and line 9x5 inch loaf pan with parchment paper. In bowl, whisk together flour, ginger, baking soda, cinnamon, salt, baking powder, nutmeg, allspice and cloves; set aside.

  • STEP 2

    Using electric mixer, beat together butter and brown sugar until light and fluffy. Beat in eggs, one at a time and scraping down sides of bowl as necessary, until combined. Beat in molasses and vanilla. Gradually add flour mixture alternately with sour cream, making three additions of flour mixture and two additions of sour cream; mix just until combined. Fold in pecans and toffee bits.

  • STEP 3

    Scrape batter into prepared pan; smooth top. Bake for 50 to 60 minutes or until tester inserted into center comes out clean. Transfer pan to rack; let cool completely. Invert onto serving plate.

  • STEP 4

    Glaze: Whisk together powdered sugar, sour cream and salt. Drizzle over loaf. Sprinkle with pecans. Let stand until glaze is set. Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.

  • TIP

    Substitute finely chopped dates for toffee bits if desired.

Per Serving: Calories: 437, Carbohydrate: 58 grams, Fat: 21 grams, Saturated fat: 9 grams, Protein: 5 grams, Cholesterol: 79 milligrams, Sodium: 288 milligrams, Calcium: 82 milligrams.

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