Triple Ginger Gingerbread Loaf Recipe

This is truly one of my very favorite baking recipes. I wish I could claim it as my own, but my friend, Chef Sondra Bernstein gave me this gingerbread loaf recipe for my first cookbook, Fork Me, Spoon Me: the sensual cookbook.

Click the book to order your copy of Fork Me, Spoon Me.

What makes this gingerbread breakfast recipe so special? This sexy breakfast-in-bed cake showcases three forms of ginger. (And ginger is considered one of the world’s greatest aphrodisiac foods.) The recipe not only calls for fresh and powdered ginger but a sprinkling of chopped, candied ginger on top. So good!

A loaf cake with a candied ginger topping

That candied ginger topping is, to me, what makes this a stand-out loaf cake recipe. It adds a chewy texture as well as that head-clearing zing you get when you nibble a piece of candied ginger. I love the effect! If ever a loaf cake could be labeled “sexy gingerbread,” this would be it.

Ginger enjoys a long history as an aphrodisiac–and for good reason. It has the ability to raise body temperature and make your tongue tingle. But that’s not all it has to offer. Ginger is associated with improving brain function. That’s a lot of benefits for a ginger loaf cake!

This recipe is an easy gingerbread quick bread

Many gingerbread recipes call for making the spice cake in a cake pan. But Sondra’s easy gingerbread recipe is a quick bread made in a loaf pan. The slices are great for toasting and work not just as a breakfast food or even a midnight snack. (You can see my recurring theme here of eating this cake in bed.)

Alternatively, you could divide the batter among mini loaf pans to make individual ginger cakes. And because this homemade gingerbread loaf has a candied ginger topping, there’s no need for having to make a cream cheese frosting to top the cake. This loaf cake is basically self-topping.

When to serve this tasty gingerbread loaf

It’s a surprisingly simple ginger loaf recipe. But one that has a powerful ginger flavor and just the right balance of sweet.

• Serve it with breakfast or as a morning snack.
• It’s also a smart choice for a low-stress brunch dessert.
• And it even makes a nice side for a salad with a vinaigrette.
• Grill leftover slices, (if you have any leftovers), and serve them with eggs and bacon.

Breakfast in Bed Triple Gingerbread Loaf

Print Recipe

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This gingerbread recipe from the cookbook Fork Me, Spoon Me features three kinds of ginger for the most powerfully spicy flavor. It's a super-moist bread perfect as a breakfast or snack. 

Course Breakfast, Snack

Cuisine American

Dish Type bread

Cooking Style Easy

Seasonal autumn, Christmas, Holiday season, spring, Valentine's Day, winter

Ingredient ginger

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12 slices

Author Sondra Bernstein

Ingredients

• 1 1/2 cup all purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 6 tbsp crystallized ginger minced
• 1/2 cup unsalted butter room temperature, 1 stick
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 2 large eggs
• 3 tbsp ginger peeled and grated)
• 1/2 cup buttermilk

Instructions

• Preheat oven to 350 degrees.
• Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. Mix the first 4 ingredients in a medium bowl. Add 3 tablespoons crystallized ginger.
• Beat the butter and both sugars in large bowl until the mixture becomes light and frothy. Beat in eggs, 1 egg at a time. Mix in fresh ginger.
• Stir the dry ingredients into the creamed butter and egg mixture, alternating with buttermilk, beginning and ending with dry ingredients.
• Transfer batter to waiting pan. Sprinkle remaining 3 T crystallized ginger over batter.
• Bake until a toothpick, gently inserted into the cake’s warm center, comes out clean, about 50 minutes.
• Turn out onto rack and cool completely. Serve slices with vanilla yogurt and a bowl of strawberries.

If you like this easy loaf cake recipe from Fork Me, Spoon Me: the sensual cookbook, try the whole book!

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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