CRYSTALLIZED GINGER GINGERBREAD
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.
Provided by Elle Woods Can Cook
Categories Breads
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3
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Meli Harmons
[email protected]This gingerbread is perfect for a winter day. It's warm and comforting, and the crystallized ginger gives it a festive touch.
Tanim Rayhen
[email protected]I'm allergic to ginger, so I substituted ground cinnamon in this recipe. It turned out great!
Fathima Asna
[email protected]This gingerbread is a great way to use up leftover crystallized ginger.
Korey Goolsby
[email protected]I followed the recipe exactly, but my gingerbread turned out dry. I'm not sure what went wrong.
Og Monet
[email protected]This gingerbread is a bit too spicy for my taste.
Raul Canahui
[email protected]I've tried many gingerbread recipes over the years, but this one is by far my favorite. The crystallized ginger adds a delicious depth of flavor.
Gordon Treasure
[email protected]This gingerbread is easy to make and turns out perfect every time.
Victor Kavoi
[email protected]I made this gingerbread for a holiday party and it was a huge hit! Everyone loved the unique flavor of the crystallized ginger.
Matthew Shiviti
[email protected]This gingerbread is the best I've ever had! It's so moist and flavorful, and the crystallized ginger gives it a wonderful kick. I will definitely be making this again and again.