Gingerbread loaf that is perfect for a cold wintry day.
Ginger is one of my favourite spices. Dry or fresh I love it. It is so versatile, it can be used in sweet and savoury dishes. When I was pregnant I use to drink tea with a slice of ginger to ease nausea and I use it whenever I have a cold and or coughing.
Whenever I cook I try to use whatever I have on hand without going to the supermarket. Someone gave me some molasses (black treacle) and I usually use them to deep condition my hair. They are black and have a distinct smell. They are what make brown sugar its color and what gives this gingerbread loaf this brown colour.
I found this recipe on Taste Of Lizzy T’s. It is quick to put together and you should already have most of the ingredients. The ginger and nutmeg give the bread a nice spicy-ness.
- 2 cups flour
- 1 teaspoon baking soda
- 1½ teaspoons ginger
- ¾ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup molasses
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- Pre-heat the oven to 350 degrees.
- In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside.
- In a large mixing bowl, beat together the sugar, molasses, butter, eggs and vanilla until well mixed.
- Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 55 minutes.
- Cool in the pan for 10 minutes.
- Remove from the pan and cool.
- *In place of buttermilk, you place one tablespoon of vinegar in the bottom of a 1 cup measuring cup. Fill the rest of the cup with milk. Allow the mixture to sit for 5 minutes before using.