Best Ever Gingerbread

House Chef Abbie Leeson USA
(No ratings yet)
icon--seal icon--serving-size
16 Slices
icon--seal icon--difficulty
icon--seal icon--time

This is a traditional quick bread with triple ginger! We like including ground ginger as it complements our minced and crystallised ginger with subtle spicy-earthy notes. A sprinkling of crystallised ginger on top adds an irresistible ginger crunch.

Start Cooking
Preheat oven to 350° (175°C). Butter or coat with cooking spray an 8 1/2 x 4 1/2-inch (21x11cm) loaf pan.
See it
Stir flour, ginger, cinnamon, baking soda and salt in a medium bowl.
See it
Reserve 3 tablespoons of the Crystallised Ginger. Add remaining to the flour mixture.
See it
Beat butter, sugars and Minced Ginger in large bowl with an electric mixer until light and fluffy. Beat in eggs 1 at a time.
Stir in flour alternately with buttermilk, beginning and ending with flour. Do not over mix. Transfer to prepared pan.
See it
Sprinkle reserved Crystallized Ginger over batter. Press lightly into batter. Bake until loaf is well browned and pick inserted in center comes out clean, about 50-60 minutes. Let stand in pan 15 minutes. Turn out onto rack and cool completely.  See it
Top tip

Who says gingerbread is just for the Christmas season? Enjoy this super moist quick bread for breakfast, toasted with butter, or serve it warm ala mode as a delicious, yet simple dessert.

Start Cooking