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Double Ginger Gingerbread Loaf

Source of Recipe


San Francisco Chronicle






List of Ingredients



• 1/2 cup hot water
  
• 1/2 cup full-flavor molasses
  
• 1 Tbsp grated fresh ginger
  
• 1 tsp finely grated orange zest
  
• 1-3/4 cups unsifted all-purpose flour
  
• 1 tsp baking soda
  
• 3/4 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/4 tsp ground cloves
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 4 oz. (1 stick) unsalted butter at room temperature
  
• 2/3 cup packed dark brown sugar
  
• 1 large egg
  






Instructions



1. Adjust rack to lower third of the oven and preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan (if pan has a dark finish, preheat oven to 325 degrees instead). Set aside.
   
   
2. Pour hot water into a Pyrex measuring cup. Add molasses and stir. Add fresh ginger and orange zest; set aside. (Allowing the ginger and orange zest to steep in this mixture enhances the flavor.) Sift flour, soda, spices and salt and pepper onto a piece of waxed paper; set aside.
   
   
3. Using an electric mixer, beat butter until soft and smooth. Add brown sugar and beat until mixture is light and fluffy. Beat in the egg. On low speed, add dry ingredients alternately with molasses mixture, beginning and ending with dry ingredients, and scraping down bowl occasionally.
   
   
4. Spoon batter into prepared pan and spread evenly. Bake about 50 to 55 minutes, or until top springs back when lightly touched and a wooden toothpick inserted in center comes out clean. Transfer to a wire rack and cool 10 minutes before removing from pan.
   
   Serve warm or at room temperature.
   
   Serves 10