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.
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.