Perfectly-Spiced Gingerbread Loaf

The Story

This homemade gingerbread loaf is a light and airy version of classic gingerbread cookies. And this recipe, like my traditional banana bread, is extremely adaptable for different diets and food allergies. You can whip it up with less sugar. Or substitute any gluten-free flour blend (I've tested it with several of the most widely-available brands). It's naturally dairy-free, but if you prefer to use milk for the liquid you won't be disappointed by the added richness.

You can glaze the loaf after baking or leave it au natural. The real secret to a memorable gingerbread is ample amounts of the star ingredient (to be obvious). So this recipe calls for all three forms: fresh ginger root, ground ginger, and crystallized (candied) ginger chips.

The Ingredients

Fresh ginger root combined with classic gingerbread spices gives this loaf all those wonderful flavors of the season. Crystallized ginger adds a little sweet surprise to every other bite and makes for a beautiful garnish on top of the loaf. Apple cider or pure apple juice keeps the bread naturally dairy-free. But any common juice or milk you have on hand works in the recipe.

• Fresh ginger root. The raw form of ginger can be found in the produce section of your grocery store. I like to peel the whole root and keep it in the freezer which makes it really easy to grate with a microplane or box grater.
• Crystallized (candied) ginger. If you can't find crystallized ginger in any form at your local grocer, many specialty stores sell it. Chop larger chunks into small bits.
• Ground spices. Ground ginger, cinnamon, cloves, allspice, nutmeg, and cardamom bring all that glorious, festive flavor. The ginger and cinnamon are the most important members.
• All-purpose or gluten-free flour. Most gluten-free flour blends work great as a direct replacement for all-purpose. I recommend one that contains xanthan gum as it works as a great binder and helps prevent the loaf from sinking during cooling.
• Apple cider. I look for an apple cider that is made with pure apple juice and not from concentrate. But you can use orange juice or any milk, whether cow's milk or plant-based.
• Oil or butter. Oil tends to keep baked goods moist longer than butter. But melted butter offers its richness and works just as well in the recipe. Use either or half and half.

The Method

The method for any quick bread like this gingerbread loaf is the wet-dry mixing technique. Four simple steps and then straight into the oven.

1. Mix the dry ingredients.
2. Whisk the wet ingredients.
3. Mix the wet ingredients into the dry.
4. Bake.

It's a simple, quick, and fun baking project to do with kids. Just don't let little ones go too crazy with the mixing. Once the batter is incorporated but still contains a few lumps, stop mixing to prevent a tough loaf.

Because if you're baking with all-purpose wheat flour the gluten proteins in the flour will bind to each and then multiply like rabbits. And the more you mix, the stronger their bonds get. You do need a bit of this gluten bonding to give the loaf structure and stability. But too much and you'll be chewing on a nicely-spiced rock cake.

For Gluten-Free

Unlike recipes with wheat flour, gluten-free batters need to be mixed well. No gluten, so no problem. And I find resting gluten-free batters for around 30 minutes before baking helps the loaf bake up light, fluffy, and prevents sinking.

This is because gluten-free flours lack those proteins that form structure-building gluten chains when mixed with liquid. But allowing the starches time to absorb moisture and gel together creates a sturdier bake.

The Steps

1. Prepare. Preheat oven to 350° F. Grease an 8" or 9" loaf pan, or your pan of choice. I often bake this into a gingerbread village with a specialty pan. Peel the skin off a small branch of fresh ginger with the edge of a spoon. Grate about two tablespoons using a microplane or on the small holes of a box grater.
2. Sift or whisk the dry ingredients. In a large bowl, whisk together the dry ingredients (or sift them onto parchment for easy cleanup).
3. Whisk the wet ingredients. In a medium bowl, combine the grated ginger with the remaining wet ingredients and whisk well.
4. Add the wet to the dry ingredients. If using all-purpose flour, pour the wet ingredients into the dry and mix just until the batter comes together. For gluten-free, whisk vigorously until the batter is smooth.
5. Transfer to the pan. Pour the batter into your chosen pan and smooth the top with a spatula or spoon. Sprinkle with small pieces of the crystallized (candied) ginger and press them in gently. If baking gluten-free, let the batter rest for 30 minutes before baking.
6. Bake. Bake an 8" or 9" loaf for 40 minutes, but begin checking the loaf after 35 minutes. The gingerbread is done when the top of the loaf springs back when gently pressed with a finger. A gluten-free loaf is done when a toothpick comes out with dry crumbs. Cover the top of the pan loosely with foil if it begins to brown before it's done baking.
7. Cool and serve. Cool the gingerbread in the pan for 10 to 20 minutes, then turn it out onto a plate. Whisk together apple cider or milk and powdered sugar to make a glaze, if you like. Always drizzle on the glaze after the loaf is cool.
8. Store covered. Store the gingerbread in an airtight container or a covered plate at room temperature. To freeze it, wrap it tightly with plastic or seal it in a food storage bag.

Edible Epilogue

I like to warm my slice and spread it with a little butter. Or take it to the next level with cinnamon-spiced compound butter. Warming the gingerbread releases its amazing aromas and softens it slightly. And you really can't argue with all those wonderful smells of the season.