ELLENS GINGERBREAD TEA LOAF
Ellen says "This is by far one of the best gingerbread recipes I have ever made. It is so easy to make." I think she's right!
Provided by Annacia
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 22
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.
Nutrition Facts : Calories 2532.1, Fat 106.4, SaturatedFat 62.5, Cholesterol 737.8, Sodium 2721.4, Carbohydrate 347.7, Fiber 7.9, Sugar 181.9, Protein 43.8
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