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Ginger loaf

Ingredients

For the Bread:

• 1 ¾ cups (220g) all-purpose flour (reduced from 2 cups)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar (reduced from 1 cup)

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup (180ml) buttermilk (reduced from 1 cup)

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• ½ cup (120ml) molasses

• ⅓ cup (65g) chopped crystallized ginger (reduced slightly)

For the Topping:

• 3 tbsp (38g) granulated sugar (reduced slightly)

• 3 tbsp (38g) finely chopped crystallized ginger

Instructions

  1. Prepare the Oven and Pan • Preheat your oven to 350°F (175°C). Grease your 9x5x2.5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

  2. Mix Dry Ingredients • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg.

  3. Cream Butter and Sugar • In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

  4. Add Eggs and Molasses • Beat in the eggs one at a time, followed by the vanilla extract and molasses, until fully combined.

  5. Incorporate Buttermilk and Dry Ingredients • Alternately add the dry ingredients and buttermilk to the wet mixture in 3 parts, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing. Gently fold in the chopped crystallized ginger.

  6. Transfer to Pan • Pour the batter into the prepared loaf pan, filling it no more than 2/3 full. If there’s leftover batter, bake it as muffins or in a smaller pan.

  7. Prepare the Topping • In a small bowl, mix the sugar and chopped crystallized ginger. Sprinkle this evenly over the top of the batter.

  8. Bake • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes.

  9. Cool and Serve • Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift it out and transfer it to a wire rack. Cool completely before slicing.

Yields

• 1 loaf (adjusted for your pan size) • If extra batter is baked separately, you’ll have about 2–4 muffins or a small mini loaf.

Tips

• This bread is even better the next day as the flavors develop further. • Serve slices with a light drizzle of honey or a dollop of whipped cream for an extra touch.