Gingerbread Loaf

the alchemist
Posted on 11/07/2012 by hardboiledblond
Gingerbread Loaf

This gingerbread loaf is moist and full of warm spice, perfect on a crisp fall day.

Recipe and more over at The Alchemist.

Gingerbread Loaf

Adapted from Chow


1 1/2 cups (225 g.) all-purpose flour

1 tablespoon ground ginger

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 tsp. finely grated fresh ginger on a microplane (freeze the ginger first to make it easier) or very finely chopped

1/2 cup (118 ml) well-shaken buttermilk

2 teaspoons vanilla extract

8 tablespoons butter (114 g.) (1 stick), at room temperature

1 cup packed (200 g.) dark brown sugar

1/2 cup (118 ml) molasses

2 large eggs, at room temperature


Heat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
Grease a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.

Combine flour, dried ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk, vanilla, and freshly grated ginger until combined.

Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.

Stop mixer and scrape bowl and paddle (mixture may look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.

Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

kayladmendoza 8th-Nov-2012 09:44 pm (UTC)
That looks absolutely delicious! I'll have to make some for dessert on Thanksgiving!
hellebelle 8th-Nov-2012 11:09 pm (UTC)
this sounds amazing. thanks for sharing!
mrssubee 8th-Nov-2012 11:15 pm (UTC)
yum...wondering if I could substitute the buttermilk for soy milk(thoughts?) and butter for soy butter- my son is allergic to milk...I try to do dairy free if possible
hardboiledblond 9th-Nov-2012 04:09 am (UTC)
I'm sure you could substitute any dairy free butter, like soy butter, but as for the buttermilk, I would substitute a dairy free yogurt or dairy free sour cream, over soy milk since it has the sour component about it that makes baked goods moist. If those type of products aren't available to you, you may try souring soy milk by adding lemon juice to it. I've never done it, I'm just trying to come up with solutions.

Good Luck, I hope it works out!
kill_the_sun 18th-Nov-2012 09:00 am (UTC)
Half a cup of soy milk and 1 tsp lemon juice should do it.
cyyt 13th-Nov-2012 06:41 am (UTC)
I am on a loaf-making streak so this looks like something I definitely have to try out!
noahlaith Looks Great13th-Nov-2012 07:07 am (UTC)
browsing your pages makes me always starve :|

So COol :)
thenanerbananer 13th-Nov-2012 09:03 pm (UTC)
This looks wonderful!! I also think I'm going to make it for Thanksgiving. Thank you!
hardboiledblond 13th-Nov-2012 11:28 pm (UTC)
Great! I hope you like it!
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