Gingerbread Tea Loaf Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/2 cup hot water
- 1/4 cup crystallized ginger, chopped

Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.

2. In a mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt.

3. In a separate mixing bowl, cream together the butter and brown sugar using an electric mixer until light and fluffy.

4. Beat in the molasses and eggs, one at a time, until well combined.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, and mix until just combined.

6. Fold in the chopped crystallized ginger.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9. Remove the loaf from the oven and let it cool in the pan for 10 minutes.

10. Transfer the loaf to a wire rack and let it cool completely before slicing and serving.

Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 15 minutes
350°F (175°C)
Serving size:
1 slice

Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 37g
Protein: 3g
Sodium: 250mg
Sugar: 20g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Dark brown sugar can be used instead of light brown sugar for a stronger molasses flavor.
- Honey can be used instead of molasses for a lighter flavor.
- Fresh ginger can be used instead of crystallized ginger for a stronger ginger flavor.

- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture.
- Add 1/2 cup of raisins or dried cranberries to the batter for added sweetness.
- Top the loaf with a cream cheese frosting for a decadent dessert.

Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter to avoid a tough loaf.
- Store the loaf in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store the loaf in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the loaf, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.

Presentation ideas:
Serve the loaf on a platter with a dusting of powdered sugar and a sprig of fresh mint.

Dust the loaf with powdered sugar or top it with whipped cream.

Serve the loaf with a cup of hot tea or coffee.

Suggested side dishes:
Serve the loaf with a side of fresh fruit or a salad for a light breakfast or snack.

Troubleshooting advice:
- If the loaf is too dry, add a tablespoon of milk or water to the batter.
- If the loaf is too moist, bake it for an additional 5-10 minutes.

Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to avoid the risk of salmonella.

Food history:
Gingerbread has been enjoyed for centuries, dating back to ancient Greece and Rome. It was traditionally made with honey and ginger and was believed to have medicinal properties.

Flavor profiles:
The gingerbread tea loaf has a warm and spicy flavor from the ginger, cinnamon, and nutmeg, with a rich sweetness from the molasses and brown sugar.

Serving suggestions:
Serve the gingerbread tea loaf as a breakfast or snack with a cup of hot tea or coffee. It can also be served as a dessert with a dollop of whipped cream or cream cheese frosting.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Spicy, Sweet, Moist, Gingerbread, Gingerbread-Y