I love this fragrant and perfectly moist gingerbread, not only because of the ginger, but because the molasses brings memories of my childhood and those catalina flower-shaped cookies that were so common in my home country. It pairs perfectly with coffee, as a snack with a glass of milk, or to end dinner as dessert. I will serve it as part of my Thanksgiving meal or even better, during my Black Friday breakfast!
Ingredients for one loaf (10 portions)
4 Tbs. of unsalted butter
1/2 cup of sugar
1/2 cup of molasses
1 1/2 cups of all purpose flour
1 Tsp. of baking soda
2 Tsp. of ground ginger
1/2 Tsp. of ground cinnamon
1/2 Tsp. of allspice
1/4 Tsp. of freshly grated nutmeg
1/2 cup of buttermilk
- Have all the ingredients at room temperature.
- Preheat the oven to 350°F.
- Line a 9-by-4 inch loaf pan with parchment paper.
- Mix the flour, baking powder and dry spices in a mixing bowl and set aside.
- In another mixing bowl beat the butter with an electric mixer for 1 minute on low speed.
- Add the sugar, increase the speed and beat it for about 3 to 4 minutes until fluffy.
- Add one egg at time beating for 1 minute each time until incorporated.
- Add the molasses.
- Reduce the speed and incorporate the flour with the spices and the buttermilk alternating and beginning and ending with the flour.
- Occasionally scrap down the sides of the bowl.
- Add the crystallized and beat until everything is incorporated.
- Pour the batter in the previously prepared cake pan and bake it for about 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean.
- Transfer the pan to a wire rack and cool in the pan for 10 minutes.
Image via Enriqueta Lemoine
See our previous menu items: