Thanksgiving Day Menu: Deliciously moist gingerbread

Comparte

I love this fragrant and perfectly moist gingerbread, not only because of the ginger, but because the molasses brings memories of my childhood and those catalina flower-shaped cookies that were so common in my home country. It pairs perfectly with coffee, as a snack with a glass of milk, or to end dinner as dessert. I will serve it as part of my Thanksgiving meal or even better, during my Black Friday breakfast!

Gingerbread

Ingredients for one loaf (10 portions)

4 Tbs. of unsalted butter

1/2 cup of sugar

2 eggs

1/2 cup of molasses

1 1/2 cups of all purpose flour

1 Tsp. of baking soda

2 Tsp. of ground ginger

1/2 Tsp. of ground cinnamon

1/2 Tsp. of allspice

1/4 Tsp. of freshly grated nutmeg

1/2 cup of buttermilk

Have all the ingredients at room temperature.
Preheat the oven to 350°F.
Line a 9-by-4 inch loaf pan with parchment paper.
Mix the flour, baking powder and dry spices in a mixing bowl and set aside.
In another mixing bowl beat the butter with an electric mixer for 1 minute on low speed.
Add the sugar, increase the speed and beat it for about 3 to 4 minutes until fluffy.
Add one egg at time beating for 1 minute each time until incorporated.
Add the molasses.
Reduce the speed and incorporate the flour with the spices and the buttermilk alternating and beginning and ending with the flour.
Occasionally scrap down the sides of the bowl.
Add the crystallized and beat until everything is incorporated.
Pour the batter in the previously prepared cake pan and bake it for about 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean.
Transfer the pan to a wire rack and cool in the pan for 10 minutes.