It’s time for the 12 Weeks of Christmas Treats blog hop again. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
This is the fourth week of Christmas Treats and I wanted to make something that would work for the #TwelveLoaves and #12WksXmasTreats. Since the theme for Twelve Loaves October is root vegetable and I wanted to make something different than everyone else, I looked for a Gingerbread recipe. I found this recipe online and it’s made in a loaf pan. As with quick bread recipes, it’s easy to make. I wasn’t sure I would post this recipe because I generally like a sweeter gingerbread and it fell in the middle when I checked it too soon. Adding a heavy sprinkling of powdered sugar before serving helps with the sweetness I look for and it has a strong gingery flavor – just what you want in gingerbread.
Yield: 1 loaf Cook Time: 60 minutes
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter
- 1 egg
- 1/2 cup brown sugar
- 1 cup molasses
- 1/2 cup warm water
- 3 tablespoons crystalized ginger, 1/2 cup raisins or other dried fruit (optional)
Step 1: In a medium bowl, combine the flour, ginger, cinnamon, cloves, salt and baking soda and set aside. Blend egg, butter, molasses and brown sugar with an electric mixer to combine. Beat in the flour mixture. Stir in water until just combined.
Step 2: Prepare an 8 by 4 inch loaf pan (9 by 5 inch pan but I believe it was too big) by spraying with cooking spray. Transfer the batter to the pan and bake in a preheated 350 degree oven for 50 to sixty minutes.
Step 3: Let gingerbread cool in the pan for 10 minutes. Depan and let cool completely. Serve with sprinkled with powdered sugar or a dollop of whipped cream.
Recipe from The Fresh Loaf.
12 Weeks of Christmas Treats Blog Hop
Week 3, October 9, 2013
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Our #TwelveLoaves October theme is Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Here are the amazing creations posted by the cohosts:
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
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