Gingerbread Loaf

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.

5 from 1 vote

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Gingerbread Loaf

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Author Julie from Taste of Lizzy T's

Ingredients

• 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

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg and salt. Set aside.
3. In a large mixing bowl, beat together the sugar, molasses, butter, eggs and vanilla until well mixed.
4. Add the flour mixture to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition.
5. Spoon the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 55 minutes.
6. Cool in the pan for 10 minutes.
7. Remove from the pan and cool.
8. *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.