Prep 20 mins
Cook 50 mins
As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1⁄2-2⁄3 cup minced crystallized ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter, soft (but not melted)
- 1⁄2 cup sugar
- 1⁄2 cup molasses
- 2 eggs, at room temperature
- 1⁄2 cup plain nonfat yogurt (or buttermilk)
- Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
- In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
- In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
- Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
- Pour the batter into the pan and spread until even and sprinkle with raw sugar.
- Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
- Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
This is very good gingerbread! I like the addition of the crystallized ginger for that added zing. One problem though. The ingredient list has yogurt (which I used) but the instructions say buttermilk, which I will try next time. Made for Spring 2008 PAC.