Crystallized Ginger Gingerbread
photo by Outta Here
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
12 slices
- Serves:
- 12
ingredients
-
Dry ingredients
- 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
-
Wet ingredients
- 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)
directions
- 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!