Gingerbread Loaves with Lemon Glaze 1 cup firmly packed brown sugar 1 cup butter, softened 2 eggs 1 cup molasses 1 cup boiling water 1 teaspoon baking soda 2 3/4 cups all-purpose flour 2 teaspoons baking powder 4 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon allspice 1 teaspoon cloves 1/4 teaspoon salt Glaze 1/2 cup confectioners' sugar 2 tablespoons lemon juice Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs; beat well. In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add flour and all remaining bread ingredients; mix well. Spoon batter into greased pans. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans; cool 1 hour 15 minutes or until completely cooled. In small bowl, combine glaze ingredients; blend well. Brush cooled loaves with glaze. Wrap tightly and store in refrigerator.