Ginger Bread Loaf with Sauce

•  9 tablespoons butter, softened
• 1/3 cup sugar
• 1 cup molasses
• 1 large egg, room temperature
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water

CARAMEL SAUCE:

• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup cold water
• 1/4 cup butter, cubed
• 1 teaspoon vanilla extract
• Whipped cream, optional

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 
2. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
3. Transfer to a greased 9-in. square baking pan. 
4. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. 
5. Place on a wire rack.
6. For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. 
7. Stir in water until smooth. 
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9.  Remove from the heat; stir in butter and vanilla until smooth. 
10. Serve with warm cake. 
11. Top with whipped cream if desired.