Zutaten für Crystallized Ginger Gingerbread
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Zubereitung von Crystallized Ginger Gingerbread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides to lift the loaf out.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy. Beat in 1 cup molasses.
- Add 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with ½ cup buttermilk (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup crystallized ginger, chopped.
- Pour batter into the prepared loaf pan and spread evenly. Sprinkle with 2 tablespoons raw sugar.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The gingerbread should be golden brown and springy to the touch.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Carefully peel off the parchment paper (if used).
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
13g
Carbs
10g
