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Triple Ginger Loaf

 

 

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Triple Ginger Loaf

Bon Appétit December 1993

Bon Appetit - One Year Subscription 

1 2/3 cup unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt
6 tablespoons minced crystallized
ginger (about 2 ounces)
1/2 cup (1 stick) unsalted butter,
room temperature
1/2 cup packed golden brown sugar
1/2 cup granulated sugar
2 extra-large eggs
2 tablespoons grated peeled fresh ginger
1/2 cup buttermilk

Preheat oven to 350 degrees F.
Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.
Sift flour, ground ginger. cinnamon, baking soda, cardamom and salt into
a medium bowl. Mix in 3 tablespoons crystallized ginger. Beat butter and
both sugars in large bowl until light and fluffy. Beat in eggs 1 at a time.
Mix in fresh ginger. Stir in dry ingredients alternately with buttermilk,
beginning and ending with dry ingredients. Transfer batter to prepared
pan. Sprinkle 3 tablespoons crystallized ginger over batter. Press ginger
lightly into batter. Bake until tester inserted into center comes out clean,
about 50 minutes. Cool in pan on rack 10 minutes. Turn out on rack
and cool completely.
(Can be prepared 1 day ahead. Cover; store at room temperature.)
 

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