PEACHY GINGER LOAF WITH SPICE ICING

This peachy ginger loaf is made of sugar and spice and everything nice, a lovely accompaniment to both morning commute and afternoon tea.

Makes 1 loaf
Prep time: 10 minutes
Baking time: 35 to 45 minutes


3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
3/4 cup brown sugar
1 cup fresh or canned peaches, chopped into small pieces
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup maple syrup
2 large eggs
1 cup boiling water

Spice Icing:

3/4 cup confectioners' sugar (powdered sugar)
3 tablespoons milk
1 teaspoon cinnamon
1 teaspoon ginger

Equipment:


Loaf pan or 9 by 9-inch baking pan
Large mixing bowl
Medium mixing bowl
Small mixing bowl

Preheat the oven to 375F.
Grease a loaf pan or a 9 by 9-inch baking pan and set aside.

In a large mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, and brown sugar.

In a medium mixing bowl, combine the peaches, butter, maple syrup, and eggs.

Slowly start adding the wet ingredients to the flour mixture. Last, add the boiling water. Remember not to overmix the batter, which can cause the bread to toughen.

When all the ingredients have been combined, pour the batter into the loaf or baking pan and bake until a knife inserted into the center comes out clean, 35 to 45 minutes, depending on your oven. Because of the fruit, this is a moist cake, so use your eyes: if the cake is brown around the edges and pulling away from the pan, and the knife comes out clean, your gingerbread is done.

In a small mixing bowl, combine all the Spice Icing ingredients. Add more milk or confectioners' sugar as needed to produce an icing with a consistency you can drizzle over the gingerbread.