Recipes

Best Ever Gingerbread

House Chef Abbie Leeson USA
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icon--seal icon--serving-size
16 Slices
icon--seal icon--difficulty
Easy-peasy
icon--seal icon--time
1hr

This is a traditional quick bread with triple ginger! We like including ground ginger as it complements our minced and crystallised ginger with subtle spicy-earthy notes. A sprinkling of crystallised ginger on top adds an irresistible ginger crunch.

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Directions
Preheat oven to 350° (175°C). Butter or coat with cooking spray an 8 1/2 x 4 1/2-inch (21x11cm) loaf pan.
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Stir flour, ginger, cinnamon, baking soda and salt in a medium bowl.
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Reserve 3 tablespoons of the Crystallised Ginger. Add remaining to the flour mixture.
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Beat butter, sugars and Minced Ginger in large bowl with an electric mixer until light and fluffy. Beat in eggs 1 at a time.
Stir in flour alternately with buttermilk, beginning and ending with flour. Do not over mix. Transfer to prepared pan.
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Sprinkle reserved Crystallised Ginger over batter. Press lightly into batter. Bake until loaf is well browned and pick inserted in center comes out clean, about 50-60 minutes. Let stand in pan 15 minutes. Turn out onto rack and cool completely.  See it
Top tip

Who says gingerbread is just for the Christmas season? Enjoy this super moist quick bread for breakfast, toasted with butter, or serve it warm ala mode as a delicious, yet simple dessert.

Abbie
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