I’m getting really excited about sharing some new holiday recipes for you this season! I’ve already shared quite a few, but there will be several more coming your way as we close out the year.

As we already know, the holidays are the busiest time of the year and it’s also a time when we can get completely overwhelmed and forget to stop and enjoy the little moments. Simple joys that make the season bright.

This recipe is a really easy one you can pre-bake and enjoy on Christmas morning! It’s a great breakfast idea filled with wholesome ingredients. I actually made this on Thanksgiving Eve and served Thanksgiving morning to the kids. They loved it.

What is your go-to Christmas morning dish? Ours is typically a ham… my recipe can be found here. But this loaf is a close second and will probably be made again this holiday season.

Toffee and Almond Gingerbread Loaf

Ingredients:
• 2 cups all-purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp each salt and ground cinnamon
• 1/4 tsp each baking powder, ground nutmeg and cloves
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 3 eggs
• 2 tsp vanilla extract, divided
• 1/2 cup molasses
• 1/2 cup buttermilk
• 1/4 cup toffee pieces
• 1/2 cup powdered sugar
• 5 tsp whole milk
• 1/3 cup toasted sliced almonds, optional

Instructions:

1. Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
   Whisk together flour, ginger, baking soda, salt, cinnamon, baking powder, nutmeg and
   cloves; set aside.
2. Using an electric mixer, beat butter with brown sugar until fluffy. Beat in eggs, one at a
   time and scrape down sides of bowl as necessary, until combined.
3. Beat in half of the vanilla; beat in molasses. Gradually add flour mixture alternately with
   buttermilk, starting and ending with flour mixture, mixing just until combined. Fold in
   toffee pieces.
4. Scrape batter into prepared pan; smooth top. Bake for 45 minutes or until a tester
   inserted into the center comes out clean. Transfer pan to rack; let cool completely.
5. Remove loaf from pan. Whisk together powdered sugar, milk and remaining vanilla; drizzle
   over loaf. Sprinkle with almonds (optional).
6. Let stand until icing sets. Wrap and store at room temperature for up to 2 days or wrap in heavy-duty foil and freeze for up to 2 weeks.