For those of you losing sleep over my Gingerbread Loaf dilemma . . . okay, BOTH of you . . .

S

steve2-in-la

Well-known member
here 'tis, the corrected recipe's result.

I think it was a combination of too little flour and insufficient mixing. I added 1/4 cup of flour and beat that sucker 'til it screamed for mercy. Eh, voila!

Thanks for all your help and suggestions.





 
That is how a nice loaf of quick bread should look! And Where. . .

did you get that heavy-duty looking cooling rack. I have one similar to it, but it is gigantor, like the size of a half-sheet (found it at a thrift shop!).

 
This looks beautiful! Is is like a "classic" gingerbread, flavor-wise?

I will admit that I was raised with the gingerbread from the boxed mix, which forever corrupted my taste buds. smileys/wink.gif

I'd like to try some home made that doesn't make a huge full-sized cake's worth, and this looks like the ticket.

 
I'd guess it's pretty classic with a bit of extra bite from the cayenne, here's the final version:

Fresh Gingerbread Loaf
Makes 1 (9”) loaf.

1¾ cups ALL-PURPOSE FLOUR
½ tsp BAKING SODA
½ tsp KOSHER SALT
1 Tbsp GROUND GINGER
1 tsp GROUND CINNAMON
¼ tsp CAYENNE PEPPER
¼ tsp FRESHLY GROUND BLACK PEPPER
¼ tsp GROUND ALLSPICE
¼ tsp GROUND CLOVES

½ cup well-shaken LOW-FAT BUTTERMILK
2 tsp VANILLA EXTRACT
2 Tbsp FRESH GINGER ROOT, finely grated

1/2 cup CANOLA OIL
1 cup packed DARK BROWN SUGAR
½ cup DARK MOLASSES
2 Tbsp GRANULATED SUGAR
2 LARGE EGGS, at room temperature

Heat oven to 350°F and arrange a rack in middle. Line a 9x5” loaf pan with parchment.

Combine flour, salt, soda and spices. Whisk to aerate and break up any lumps; set aside. In a separate bowl, stir together buttermilk, freshly grated ginger and vanilla until combined.

Beat oil and brown sugar together about 5 minutes. Beat in molasses until combined then add eggs, one at a time, beating after each until incorporated.

Add half the buttermilk mixture to mixer. Once batter is smooth, add half the flour mixture and beat until smooth. Repeat with other two halves, beat until incorporated and smooth.

Pour into pan. Bake until a tester comes out clean and cake is pulling away from sides of pan, about 45-55 minutes. Cool in pan for 10 minutes and then turn out onto a rack to cool completely.

 
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