Chocolate Gingerbread Loaf

Make plain gingerbread by substituting 1/3 cup flour for the cocoa and increasing the ginger and cinnamon to 1 teaspoon each. Yes the batter looks really thin, but that's what gives it a nice smooth texture. I never pay attention to light vs dark brown sugar or corn syrup, I just use what I have and it's always turned out well. From Easy to Bake Easy to Make

• Ready In: 1 hr 5 mins
• Serves: 1

Ingredients

• 1⁄2 cup light brown sugar, packed
• 1⁄2 cup butter, softened
• 1⁄2 cup dark corn syrup
• 2  large eggs
• 3⁄4 cup buttermilk
• 2  cups all-purpose flour
• 1⁄3 cup  unsweetened cocoa powder
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 35o degrees. Grease a 9 X 5 inch loaf pan.
2. Mix brown sugar and butter together until creamy. Mix in corn syrup, eggs and buttermilk until well combined.
3. Mix the flour, cocoa, baking powder, ginger, cinnamon and salt in a medium bowl.
4. Add flour mixture to the brown sugar mixture. Stir together until combined. Pour into the loaf pan.
5. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in dish for 5 minutes; cool completely on a wire rack.