Gingerbread Loaf

Gingerbread. The tantalizing scent of ginger lingers in the air, brings about holiday vibes. It draws you in with the subtle whiff of molasses. This moist mildly sweet loaf will make you crave more after every single bite. If you love ginger, then this will make you love it even more. A good treat you can enjoy anytime and anywhere.

There are many versions of the gingerbread recipe. This spiced delight was transformed in a soft baked form in a pan by Amelia Simmons. A woman who gained hands on experience during the Colonial Era. The first known American gingerbread recipe published was featured in The First American Cookbook: A Facsimile of “American Cookery,” 1796. Not just considered a cookbook, but a document of historical value.

This version was inspired by a gingerbread recipe from the book Authentic Recipes from Jamaica . A collaboration between Eduardo Fuss, John DeMers, and Norma Benghiat. I decrease the butter by ½ ounce,  granulated sugar reduced by ¼ cup and salt by ½ teaspoon. There was an increase by 1 teaspoon of fresh ginger as to grasp that potent slight heat in its taste. And the addition of allspice, a popular  spice in the West Indies.

What Complements Gingerbread?

Powdered sugar can be lightly dusted on the top of your gingerbread slice. Whipped cream can be added. Or you can have a slice with vanilla bean ice cream. Now that combo will surely make you feel as if you are having a gingerbread latte.

If you are looking to indulge in a drink with this delight, have it with traditional eggnog. Or perhaps even an Island Sweet Iced Tea will be good picks for a Caribbean vibe.

Ingredient Choice

Egg: A binder for ingredients to hold together in gingerbread loaf during baking.

Ginger root: Fresh grated brings more freshness to the loaf. Plus the flavor are more potent in freshly grated than in dry ground. As it baked you will smell the scent of it permeating through the air.

Butter: Unsalted allow for the flexibility in adjusting the salt level in the recipe.

Sugar: Some recipes add molasses and dark brown sugar along with granulated white sugar. Sugar intake is always high on the mind. It did affect the choice to scale back on the amount of sugar that would generally be used.

Molasses: Adds to the loafs robust flavors. Grandma Unsulfured Original Molasses is my preferred brand to use and amongst Caribbean’s as well. That is due to its mildness in flavor. If for some reason you need to pick another brand, purchase dark molasses. And do make sure to avoid blackstrap molasses as this type has a much more of a bitter taste to it.

Milk: Liquid helps thins the buttery sugar mixture, while balancing sweetness level through its subtle almond essence. Brand Silk Almond Original was used in this recipe.

Flour: Brand Gold Medal all-purpose unbleached is utilized. It is also commonly found in most kitchen pantries. Plus going with all-purpose unbleached type has much of its natural nutrients. Unlike bleached which tends to be stripped through processing.

Baking powder: Double acting type. A dry leavening agent assist in the rise and stability of gingerbread loaf.

Allspice: A single aromatic spice that gives off a blended scent of black pepper, cinnamon, cloves, and nutmeg. Wanted to stick to Caribbean ingredients while adding something different.

Nutmeg: A spice that adds an elevated light sweet taste. The grated form was used since its flavor profile is more potent. I often have on-hand whole nutmeg still encased in its shell, homegrown from Jamaica. A plus side of having a Caribbean family is the goodies they bring back from their beautiful homeland.

Sea salt: Natural fine is what I have on hand its addition enhances the other ingredients flavor.

Tips

• Avoid using self-rising flour.
• You are not subjected to get a huge piece of ginger root, so grab small chunk. Don’t be afraid to ask a worker in your local market to cut it down to size for you, break it yourself or pick a smaller chunk if available. Trust me, coming from a person who previously worked in a grocery store, the establishment would rather you buy a portion to make a profit. It is better than not turning a profit at all on the highly perishable produce.

Storing

Tightly wrap gingerbread loaf in plastic. Or place in an airtight container. Label with name, date made, and discard date. Place in refrigerator at 41°F (5°C) or below for up to 5 days. I am not sure how well it holds up in the freezer. It never last long enough in my household to make it there.

Purchasing

Ingredients can all be easily located at the local market or supermarket. They can be found at places such as Giants, Target, Shoprite, and Walmart.

Unsalted butter (16 oz….$6) and  large eggs (1/2 dozen…$1.75) are located in the dairy section. More often located in the baking aisle is all-purpose unbleached flour (2 lb. bag for approximately $4), baking powder (8.1 oz…$2), granulated sugar (1 lb. box for $2), molasses (Grandma’s Original Unsulphured) (12 fl. oz….$4), natural sea salt (26 oz. container…$3.50), and whole nutmeg (0.5 oz bag … $2). Fresh ginger root (0.25 lbs..$1) can be located in the produce area.

How can you pass up a slice or three of Gingerbread? You can have it for breakfast with a cup of tea. Or have it as a nice ending to a meal with vanilla bean ice cream. Learn who introduced the first gingerbread recipe within their cookbook. And diving into what pairs well with gingerbread. Get a few tips regarding the recipe. Ingredients are all easily accessible at the local market. So it make it a treat to easily make a perhaps reminisce about the holiday spirit its essence brings.