Best Ellens Gingerbread Tea Loaf Recipes

TRADITIONAL GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
• Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
• Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.

GINGERBREAD LOAF

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ELLENS GINGERBREAD TEA LOAF

Steps:

• Preheat oven to 350°F.
• Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
• Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
• In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
• Mix in 3 tablespoons of crystallized ginger; set aside.
• Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
• Beat in the eggs, one at a time, until well mixed.
• Add the vanilla extract and the fresh ginger.
• Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
• Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
• Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
• Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
• If desired, garnish with whipped cream and seasonal berries.