Crystallized Ginger Gingerbread
Infused with the warm, aromatic spices of ginger, cinnamon, and cloves, Crystallized Ginger Gingerbread is a show-stopping treat perfect for the holiday season or any cozy gathering. This moist and tender loaf is elevated by the inclusion of chopped crystallized ginger, which adds bursts of sweetness and texture to every bite. Made with rich molasses and a touch of brown sugar, it boasts a deep, caramel-like flavor that's perfectly complemented by a soft crumb and golden crust. Ready in just an hour with minimal prep, this gingerbread is as delicious plain as it is served with a dollop of whipped cream or a drizzle of vanilla glaze. Whether you’re looking for a spiced dessert or a unique addition to your brunch table, this recipe hits all the right notes for gingerbread lovers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, at room temperature
- 0.5 cups Brown sugar, packed
- 0.5 cups Molasses
- 2 whole Large eggs
- 0.75 cups Whole milk
- 0.5 cups Crystallized ginger, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper to ensure easy removal.
In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and brown sugar together using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
Add the molasses to the butter mixture and beat until fully combined. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low and gradually add the dry ingredient mixture in three additions, alternating with the milk in two additions (beginning and ending with the dry ingredients). Mix until just combined – do not overmix.
Using a spatula, gently fold in the chopped crystallized ginger until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain or with a dollop of whipped cream for an extra indulgent treat. Enjoy!
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 509.1 g | 185% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 317.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 816 mg | 63% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3079 mg | 66% | |
*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.
