Gingerbread Loaf
Enjoy the light ginger taste in every bite of this delicate dessert. It’s a dessert that will surely have you in a merry mood.
Ingredients
- 1 large whole egg
- 1 Tbsp. freshly peeled grated ginger, packed
- 3.5 oz. (99 g) unsalted butter
- ¾ c. (170 g) granulated sugar
- 2 fl. oz. (59 ml/ ¼ c.) molasses (Grandma’s Original Unsulphured)
- 4 fl. oz. (118 ml) almond milk (Silk original)
- 2 cups (453 g) all-purpose unbleached flour
- 1 tsp baking powder double acting
- ¼ tsp ground allspice
- 1 tsp freshly grated nutmeg, packed
- ¼ tsp natural fine sea salt
Instructions
- Grease a silicone baking loaf pan, then line it with unbleached parchment paper. Set aside. Preheat the oven to 325 F (149°C).
- Crack egg in a small bowl and add grated ginger, lightly beat, then set aside.
- Place medium saucepan over low heat, combine butter, granulated sugar, molasses, and almond milk. Stir until all ingredients are incorporated and melted, approximately 4 minutes. Turn off heat and remove from hot burner then set aside.
- In a medium sized bowl add all-purpose unbleached flour, baking powder, grounded allspice, nutmeg, and sea salt. Mix together thoroughly.
- Add the beaten egg set aside in Step 2 into dry ingredients. Mix well.
- Add mixture in saucepan to dry ingredients, half portion at a time. Make sure to incorporate wet ingredients into dry ingredient thoroughly.
- Using the prepared pan set aside in step 1, pour in batter. Use spatula to smooth top of batter if necessary. Make sure to tap bottom of the pan on surface a couple times. Allowing batter to settle. Place in oven and bake for 1 hour.
- Remove gingerbread loaf from oven. Insert toothpick to check doneness, it should come out clean, without batter. Allow cake to cool in loaf pan for at least 30 minutes before serving.
- Remove loaf, set on a platter, slice, and Enjoy.
