Velvety Crystallized Ginger Gingerbread Loaf
This Velvety Crystallized Ginger Gingerbread Loaf is a cherished part of my holiday baking tradition, delivering rich flavors that capture the essence of Christmas. Unlike dry gingerbread cookies, this recipe produces a moist and decadent loaf, brimming with the warmth of ginger in both crystallized and ground form. It is infused with a symphony of spices, creating an aromatic delight that's perfect for sharing with friends and family, especially during cozy gatherings. With its inviting aroma and delightful texture, this gingerbread is just as wonderful served warm with a pat of butter as it is toasted for breakfast. Moreover, it freezes beautifully, ensuring you can enjoy its goodness long after the festivities are over.
N/A
Servings
220
Calories
12
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (sifted)
Baking soda
1 teaspoon
Ground ginger
2 teaspoons
Crystallized ginger
1/2-2/3 cup (minced)
Ground cinnamon
1/2 teaspoon
Ground allspice
1/2 teaspoon
Freshly grated nutmeg
1/4 teaspoon
Unsalted butter
4 tablespoons (soft but not melted)
Granulated sugar
1/2 cup
Molasses
1/2 cup
Eggs
2 (at room temperature)
Plain nonfat yogurt or buttermilk
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C) and line a 9 x 4 inch loaf pan with parchment paper, allowing some overhang to make removal easier later.
2
In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, crystallized ginger, cinnamon, allspice, and nutmeg. Mix thoroughly to distribute the spices evenly.
3
In a separate bowl, use an electric mixer to cream the soft unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4
Slowly stir in the molasses until completely combined. Then, add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
5
Gradually add the dry flour mixture to the wet mixture, alternating with the yogurt (or buttermilk). Start and finish with the flour mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.
6
Pour the gingerbread batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle raw sugar on top for added texture and sweetness.
7
Bake in the preheated oven for approximately 50 minutes, or until the top is golden brown, springs back when touched, and a toothpick inserted into the center comes out clean.
8
Allow the gingerbread to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack, peeling away the parchment paper as you go. This gingerbread can be enjoyed warm or stored for later!
Nutrition Information
5g
Fat
41g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this gingerbread loaf velvety?
The recipe produces a moist and decadent loaf by using a combination of softened butter, molasses, and yogurt or buttermilk, which results in a rich texture unlike dry gingerbread cookies.
How much crystallized ginger should I use?
The recipe calls for between 1/2 and 2/3 cup of minced crystallized ginger.
Can I substitute the yogurt?
Yes, you can use either 1/2 cup of plain nonfat yogurt or 1/2 cup of buttermilk as a substitute.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the loaf.
What size loaf pan is required?
This recipe is designed for a 9 x 4 inch loaf pan.
How many calories are in a serving of this gingerbread?
Each serving contains approximately 220 calories.
Can I freeze this gingerbread loaf?
Yes, this gingerbread freezes beautifully, making it a great option for advance holiday preparation.
What spices are included in the dry mixture?
The dry ingredients include ground ginger, ground cinnamon, ground allspice, and freshly grated nutmeg.
How long does the loaf need to bake?
Bake the loaf for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
Should the butter be melted or softened?
The unsalted butter should be soft but not melted to ensure it creams properly with the sugar.
How many eggs are needed for this recipe?
You will need 2 eggs, preferably at room temperature.
How do I prevent the loaf from sticking to the pan?
Line the loaf pan with parchment paper, allowing some overhang to make it easier to lift the loaf out after baking.
What is the total carbohydrate content per serving?
The loaf contains 41g of carbohydrates per serving.
How much fat is in one serving?
There are 5g of fat per serving in this gingerbread loaf.
Is there a specific topping recommended for the loaf?
The instructions suggest sprinkling raw sugar on top of the batter before baking for added texture and sweetness.
How long should I cream the butter and sugar?
Cream the soft unsalted butter and granulated sugar together with an electric mixer for about 2-3 minutes until light and fluffy.
How should I add the dry and wet ingredients together?
Gradually add the dry flour mixture to the wet mixture, alternating with the yogurt or buttermilk, starting and finishing with the flour.
Is it okay if the batter has lumps?
Yes, a few lumps are acceptable. You should be careful not to overmix the batter.
How do I know the loaf is done besides the timer?
The loaf is done when the top is golden brown, springs back when touched, and a toothpick inserted into the center comes out clean.
How long should the loaf cool in the pan?
Allow the gingerbread to cool in the pan for about 10 minutes before turning it out onto a wire rack.
What is the protein content of the loaf?
The loaf contains 3g of protein per serving.
What kind of flour is used?
The recipe uses 1 1/2 cups of sifted all-purpose flour.
How much molasses is included?
The recipe requires 1/2 cup of molasses.
Can this be served for breakfast?
Absolutely! It is wonderful served toasted for breakfast or warm with a pat of butter.
How much ground ginger is in the recipe?
There are 2 teaspoons of ground ginger in addition to the crystallized ginger.
How much baking soda is used?
The recipe uses 1 teaspoon of baking soda.
Is the nutmeg fresh or pre-ground?
The recipe specifically calls for 1/4 teaspoon of freshly grated nutmeg.
What amount of granulated sugar is needed?
You will need 1/2 cup of granulated sugar for the batter.
How many total ingredients are in this recipe?
There are 12 ingredients used to make this gingerbread loaf.
What is the primary flavor profile of this loaf?
The loaf features a symphony of warm spices dominated by the heat and sweetness of both ground and crystallized ginger.