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Triple Chocolate Cookies

Triple Chocolate Cookies

Triple chocolate cookies are made up of chewy chocolate cookie base full of semi sweet and white chocolate chips. This easy no chill recipe is perfect for any chocolate lover! WHY YOU’LL LOVE THESE CHOCOLATE COOKIES No Chilling Required– These cookies hold their shape perfectly 

Chewy Valentine’s Day Sugar Cookies

Chewy Valentine’s Day Sugar Cookies

Easy chewy Valentine’s Day sugar cookies require no chill time, use simple ingredients, and come together so easily. Sometimes you don’t have time to make elaborate holiday cookies, these are just as beautiful and delicious without all the time and work! WHY YOU’LL LOVE THEM 

Gingerbread Loaf

Gingerbread Loaf

This gingerbread loaf is a delicious sweet loaf, full of molasses, and warm spices. A gorgeous, easy to make, and tastes just like gingerbread.

Why You’ll Love It

Taste just like gingerbread. This loaf is full of the classic ginger bread spices and flavours, which include ginger, cloves, cinnamon, and molasses.

Festive. It’s a great option for baking around Christmas time. My house always smells so festive while it’s baking in the oven.

Easy to make. It’s as simple as mixing the wet ingredients in one bowl, dry in another, and then mixing together. Super simple!

gingerbread loaf

Step by Step Instructions

Preheat oven to 350 F and line a loaf pan with parchment paper.

In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.

In a separate medium sized bowl whisk molasses, milk, eggs, brown sugar, butter, and vanilla extract together.

dry and wet ingredients for the loaf

Add the wet ingredients to the dry. Using a rubber spatula mix together just until combined. Do not over mix, once the flour streaks are gone stop mixing.

Add the batter to the loaf pan and spread evenly. Sprinkle with coarse sugar.

gingerbread loaf batter

Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean. Let loaf cool to room temperature before slicing.

gingerbread loaf

STORING THE Loaf

This loaf should be stored in an airtight container at room temperature and keep well for three days.

DO I HAVE TO ADD THE SUGAR ON TOP?

No, you can leave it off if you like. I find the course sugar gives the loaf a gorgeous look and a nice crunch.

DO I NEED TO BRING MY COLD INGREDIENTS TO ROOM TEMPERATURE?

Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a fluffy moist loaf.

gingerbread loaf

If you make this gingerbread loaf please leave a star rating and comment below! You can also tag me on Instagram @jessiebakestreats .

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Gingerbread Loaf

Jessie M
This gingerbread loaf is a delicious sweet loaf, full of molasses, and warm spices. It's easy to make, and tastes just like gingerbread.
Prep Time 15 mins
Cook Time 55 mins
Course Breakfast, dessert
Cuisine American
Servings 1 loaf

Equipment

  • loaf pan

Ingredients
  

  • 2 & 1/2 C all purpose flour spooned and levelled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 C salted butter melted and cooled to room temperature
  • 3/4 C brown sugar
  • 1/2 C sweetened molasses also called fancy molasses
  • 1/2 C milk at room temperature
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • coarse sugar for topping *optional*

Instructions
 

  • Preheat oven to 350 F and line a loaf pan with parchment paper.
  • In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt together.
    2 & 1/2 C all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves
  • In a medium sized bowl whisk molasses, milk, eggs, butter, brown sugar, and vanilla extract together.
    1/2 C salted butter, 3/4 C brown sugar, 1/2 C sweetened molasses, 1/2 C milk, 2 large eggs, 1 tsp vanilla extract
  • Add the wet ingredients to the dry. Using a rubber spatula mix together just until combined. Do not over mix, once the flour streaks are gone stop mixing.
  • Add the batter to the loaf pan and spread evenly. Sprinkle with coarse sugar.
    coarse sugar
  • Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean.
  • Let loaf cool to room temperature before slicing.
Keyword cake loaf, christmas, christmas baking, christmas bread, ginger, gingerbread, gingerbread loaf, loaf
Peppermint Brownies

Peppermint Brownies

These Peppermint Brownies have the perfect chewy brownie texture and full of crushed candy canes and peppermint flavours. They are also topped with white chocolate and crushed candy canes. Decadent, delicious, and easy to make! WHY YOU’LL LOVE THEM Easy to make. The recipe is 

Glazed Lemon Cranberry Loaf

Glazed Lemon Cranberry Loaf

Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.

Why You’ll Love It

Amazing flavour. This loaf has the perfect lemon flavour thanks to lemon juice and lemon vest. The sweetened lemon flavour pairs perfectly with the tart cranberries.

Perfect for holiday baking. Cranberries always make me think of Christmas. This loaf is great to serve on Christmas morning or at holiday parties.

Easy to make. It looks like there are lots of steps but the recipe is easy to follow and simple to make.

glazed lemon cranberry loaf

How to Make Glazed Lemon Cranberry Loaf

Preheat oven to 325 F. Line a loaf pan with parchment paper.

Loaf Batter

In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).

Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl whisk together flour, salt, baking soda, and baking powder.

While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients. Fold in the cranberries.

Add batter to your lined loaf pan.

cranberry lemon loaf batter

Bake for 1 hour or until a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Glaze

In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice. Drizzle the glaze over you cooled cake. Let the glaze dry before slicing.

glazed cranberry lemon loaf

Storing the Loaf

This loaf should be stored in an airtight container at room temperature and keeps well for three days.

Do I Have to Use Room Temperature Ingredients?

Yes, you do. Having your cold ingredients at room temperature allows them to better mix in to the batter so your loaf is light and fluffy. If your like me and forget to take stuff out of the fridge, just microwave your butter and sour cream for a few sends until it’s at room temperature. For the eggs run them under warm water for a few minutes.

Can I Make the Glaze Thicker?

You can make the glaze as thick or as thin as you like, you can even leave it off if you want. For a thicker glaze start with 1 tbsp lemon juice and mix it in. Add small amounts of lemon juice until you get the texture of glaze you want.

glazed cranberry lemon loaf

If you make this glazed cranberry lemon loaf please leave a star rating and comment below! You can also tag me on Instagram @jessiebakestreats .

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Glazed Cranberry Lemon Loaf

Jessie M
Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze.
Prep Time 20 mins
Cook Time 1 hr
Course dessert
Cuisine American
Servings 1 Loaf

Ingredients
  

Loaf Batter

  • 1/2 C salted butter at room temperature
  • 1 C white sugar
  • 3 large eggs at room temperature
  • 1 tbsp lemon zest about 1 large lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 & 1/2 C all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 C sour cream at room temperature
  • 1 & 1/4 C cranberries

Glaze

  • 1 C powdered suga
  • 2 tbsp lemon juice

Instructions
 

  • Preheat oven to 325 F. Line a loaf pan with parchment paper.

Loaf Batter

  • In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).
    1 C white sugar, 1/2 C salted butter
  • Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.
    3 large eggs
  • Stir in the lemon zest, lemon juice, and vanilla extract.
    1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp vanilla extract
  • In a separate bowl whisk together flour, salt, baking soda, and baking powder.
    1 & 1/2 C all purpose flour, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp baking powder
  • While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
    1/3 C sour cream
  • Fold in the cranberries.
    1 & 1/4 C cranberries
  • Add batter to your lined loaf pan and bake for 1 hour or until a toothpick inserted into the centre comes out clean.
  • Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Glaze

  • In a medium sized bowl add lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.
    2 tbsp lemon juice, 1 C powdered suga
  • Drizzle the glaze over you cooled cake. Let the glaze dry before serving.
Keyword cranberry, cranberry lemon, cranberry loaf, glaze, glazed cranberry lemon loaf, glazed lemon loaf, lemon bread, lemon loaf
Mint Chocolate Brownies

Mint Chocolate Brownies

Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache. WHY YOU’LL LOVE THEM Perfect amount of mint flavouring. The peppermint flavouring in these brownies is just right and not overpowering. So many delicious 

Apple Cinnamon Oatmeal Bars

Apple Cinnamon Oatmeal Bars

Apple cinnamon oatmeal bars have an oatmeal crumb base, soft cinnamon apple centre, and a crumb top. It tasted just like an apple crisp! I love these bars because they make a perfect snack or quick on the go breakfast. They easy to make, taste 

Oreo Brownies

Oreo Brownies

These Oreo Brownies have the perfect chewy brownie texture, shiny crinkle top, and are stuffed with chopped oreo cookies. Decadent, delicious, and easy to make!

Why You’ll Love Them

Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.

Perfect brownie texture. Decadent thick chewy brownies with a slight fudgy centre. These brownies are perfect and have the shiny crinkle crust on top. The also have a slight crunch from the oreo cookies.

Best of two desserts. I know I sometimes can decide what type of dessert I want, so I love recipes that infuse two together! It’s the best of both worlds.

fudgy oreo brownies

How to Make These Brownies

Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.

In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.

Add in the eggs and vanilla. Vigorously mix for 3-5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top.

whisk eggs for 5 minutes to get a crinkly brownie topping

Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.

sift in flour, salt, and cocoa powder

Fold in the chocolate chips and chopped oreo cookies.

oreo brownie batter

Pour batter into the lined pan and spread evenly. Break apart the remaining oreo cookies into different sized chunks and place on top of the brownie batter (gently pushing them in slightly).

oreo brownie batter ready for the oven

Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and slicing.

the best oreo brownies

Storing The Brownies

These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to four days after baking.

Tips for Making Perfect Oreo Brownies

  • Use room temperature eggs. They break down easier and allow them to blend better into the batter.
  • Once eggs are added to the mixture, whisk for a couple of minutes. This breaks down the eggs, adds air, and gives the brownies that perfect crinkle top.
  • Be sure to mix everything by hand.
  • It’s better to be under baked than over baked with brownies.
  • Let brownies fully cool to room temperature in the pan. The brownies continue to cool in the pan, removing and slicing them too soon will lead to too gooey brownies.
oreo brownies

If you make these oreo brownies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Oreo Brownies

Jessie M
These Oreo Brownies have the perfect chewy brownie texture and are stuffed with chopped oreo cookies. Decadent, delicious, and easy to make!
5 from 1 vote
Prep Time 20 mins
Cook Time 28 mins
Course dessert
Cuisine American
Servings 16 brownies

Ingredients
  

  • 4 oz semi sweet bakers chocolate melted
  • 1/2 C salted buter melted
  • 1 C white sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 3/4 C all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 C semi sweet chocolate chips
  • 10 oreo cookies chopped in quarters

Topping

  • 6 oreo cookies

Instructions
 

  • Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.
  • Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.
  • In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
    1/2 C salted buter, 1 C white sugar
  • Add in the eggs and vanilla and vigorously mix for a 3-5 minutes. Mixing the eggs well creates that shiny crackle top on the brownies.
    2 large eggs, 2 tsp vanilla extract
  • Pour in the melted chocolate and whisk until mixture is well combined.
    4 oz semi sweet bakers chocolate
  • Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
    3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
  • Using a rubber spatula fold in the chopped oreo pieces and chocolate chips.
    10 oreo cookies, 1/2 C semi sweet chocolate chips
  • Pour batter into the lined pan and spread evenly. Break apart the remaining oreo cookies into different sized chunks and place on top of the brownie batter (gently pushing them in slightly).
    6 oreo cookies
  • Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and slicing.
Keyword brownie, brownies, chewy brownies, chocolate, fudgy, Oreo brownies, oreos
Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookies

Caramel chocolate chip cookies are the best chocolate chip cookies! Perfectly chewy cookies full of gooey caramel pieces and chocolate chips. Why You’ll Love Them Perfect cookie texture. I love a chewy cookie and these cookies have the perfect chewy texture with slightly crispy edges.