GINGER GINGERBREAD
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.
Provided by Tara Parker-Pope
Time 1h30m
Yield Serves 8
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
- In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
- Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
- Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram
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Bismark Mensah
[email protected]I've been making this recipe for years and it never disappoints.
Opoku Williams
[email protected]These cookies are so easy to make and they always turn out perfectly.
Paul Olugunwa
[email protected]I made these cookies for my kids and they loved them! They're definitely a new favorite.
Md Azim
[email protected]These cookies are perfect for a holiday party!
Marquise Jenkins
[email protected]I loved the crispy edges and the soft centers of these cookies.
James Murphy REALTOR
[email protected]These cookies were a bit too dry for my taste, but they were still pretty good.
Shohan Gain
[email protected]The recipe was easy to follow and the cookies turned out great! I'll definitely be making them again.
Hellen Shanel321
[email protected]These cookies were a bit too spicy for me, but my husband loved them.
Kedir Abdi
[email protected]I thought these cookies were just okay. They weren't as flavorful as I expected.
Arbind Yadav
[email protected]These cookies are way too sweet for my taste.
Travix Kuno
[email protected]I've tried this recipe twice now and both times the cookies came out too dry. I'm not sure what I'm doing wrong.
Janet Coyle
[email protected]These cookies are delicious! I love the chewy texture and the ginger flavor.
Valerie kamati
[email protected]I made these cookies for a cookie exchange and they were a huge success! Everyone loved them.
Theresa Fedey
[email protected]These gingerbread cookies are the best I've ever had! They're so soft and fluffy, and the ginger flavor is just right.
farman ullaha
[email protected]I've made this recipe several times and it always turns out great. The cookies are always soft and moist and the ginger flavor is perfect.
Ifeoluwa Bamgbala
[email protected]This gingerbread was a hit at my holiday party! The ginger flavor was perfectly balanced and the cookies were soft and chewy.