Updated: May 18
Get ready for the sweet smell of gingerbread to fill your kitchen. This recipe is perfectly moist and has just the right balance of that luscious molasses taste with other spices like cloves and cinnamon.
I made this loaf earlier this week hoping that the ginger taste and the smell would put us on the holiday path! This is a great vintage recipe, and is defiantly a versatile bread. I personally loved it with the whipped feta. You can serve it for breakfast plain, or with raspberry jam.
3/4 cup molasses
1/2 cup sugar
1/2 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 cups all- purpose flour, shifted
2 eggs, beaten
3/4 cup buttermilk
2 Tablespoons crystalized ginger, chopped
Yield: 1 (13 inch) loaf
Prep Time: 30 minutes
Cook Time: 40 minutes
Preheat oven to 350°F.
Line a loaf pan ( I used a 13-inch pan) with parchment paper.
Melt the butter in a saucepan over low heat.
In a bowl, mix the molasses with sugar. Add the melted butter.
In a separate bowl, shift the flour. Add the baking soda, baking powder, cinnamon, ground ginger, ground cloves and salt.
Slowly fold the flour mixture into the molasses mixture.
Add the beaten eggs, and fold in the buttermilk.
Place the batter in the loaf pan. Top with the chopped crystalized ginger.
Place in the oven for 40 minutes.
Serve with sweet butter, honey or whipped feta dip.