Imagine the warm, inviting aroma of freshly baked gingerbread wafting through your kitchen, enticing your senses and wrapping you in a cozy embrace. Our Fruit and Nut Ginger Bread is not just any loaf; it’s a delightful blend of spices, sweetness, and texture that will transport you to a winter wonderland with every bite. Perfect for holiday gatherings or a comforting treat on a chilly day, this recipe is your ticket to creating a heartwarming masterpiece that friends and family will rave about. Ready to impress? Let’s dive into the delicious world of baking this scrumptious bread!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1 cup mixed dried fruits
- 1/2 cup chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring all surfaces are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, and salt until thoroughly combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the molasses, ensuring a smooth and homogeneous batter.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a tough bread.
- Gently fold in the mixed dried fruits and chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Measure Ingredients Accurately: For the best results, make sure to measure your flour and sugar accurately. Too much flour can lead to a dense loaf, while too little can affect the structure.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps them blend more easily and creates a smoother batter.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a tough texture, which we want to avoid for a light and fluffy gingerbread.
- Customize Your Fruits and Nuts: Feel free to experiment with different dried fruits and nuts based on your preference. Dried cranberries, apricots, or walnuts can add a unique twist to the classic recipe.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Storage Tips: To keep your gingerbread fresh, store it in an airtight container at room temperature. It can last up to 5 days, but we doubt it will last that long!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 55mg
