Candied Ginger and Lemon Zest Bread
Treat yourself to the zesty, aromatic delight of Candied Ginger and Lemon Zest Bread, a quick bread that perfectly balances sweet and tangy flavors. Infused with finely chopped candied ginger and the bright vibrancy of freshly grated lemon zest, this easy-to-make treat delivers a moist and tender crumb with a sophisticated blend of warming spice and citrusy zing. The optional lemon glaze adds a glossy sweetness, elevating every bite. Perfect for breakfast, afternoon tea, or a light dessert, this beautiful loaf is simple enough for beginners yet impressive enough to share. Ready in just over an hour, this recipe is a great way to turn pantry staples into a bakery-style masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Candied ginger, finely chopped
- 1 tablespoon Lemon zest (from 1 large lemon)
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 Eggs, lightly beaten
- 0.75 cups Whole milk
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cups Powdered sugar (for optional glaze)
- 1 tablespoon Fresh lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
Add the finely chopped candied ginger and lemon zest to the dry mixture. Toss gently to ensure the ginger and zest are evenly distributed.
In a separate medium bowl, whisk together the melted butter, beaten eggs, milk, lemon juice, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Avoid overmixing, as this can lead to a dense bread.
Transfer the batter to the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness around the 45-minute mark to avoid overbaking.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
For the optional glaze, combine the powdered sugar and lemon juice in a small bowl, stirring until smooth. Drizzle the glaze over the cooled bread before serving.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 315.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 443 mg | 34% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
