Gingerbread quick bread
A soft and spicy gingerbread quick bread made with molasses. This is a wonderful bread to bake during the holidays.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground ginger
- 3/4 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk can substitute with 1 cup regular milk + 1 teaspoon white vinegar (allow this to sit and curdle for a few minutes)
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
In a large bowl, whisk together the flour, baking soda, ginger, nutmeg, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and vanilla and mix well.
Add the eggs, one at a time until well blended.
Turn the mixer to low and alternatively add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Turn the mixer off once everything just comes together.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool before serving. If desired, you can sprinkle powdered sugar on top or drizzle with the mixture of powdered sugar and milk/water for a glaze.
Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Tastes of Lizzy T