Breakfast in Bed Triple Gingerbread Loaf

Gingerbread Recipe from Fork Me, Spoon Me: the sensual cookbook

Breakfast in Bed Triple Gingerbread Loaf

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

Cook Time 50

Total Time 1 5

Servings slices

Calories 216

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 and divided into two 3-tbsp portions
1/2 cup unsalted butter room temperature
1/2 cup packed brown sugar
1/3 cup sugar
2 large eggs
3 tbsp fresh ginger root peeled and grated
1/2 cup buttermilk

Get Recipe Ingredients

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 and thoroughly mix.
Beat the butter and both sugars in large bowl until the mixture becomes light and frothy. Beat in eggs, 1 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 tablespoons 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.

Notes

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition