Ellens Gingerbread Tea Loaf Recipes

GINGERBREAD LOAVES

Steps:

• Preheat oven to 350 degrees. Place four 4 1/2-by-7-inch parchment-lined Panibois (wooden) baking pans or buttered 3 3/4-by-6 1/2-inch loaf pans on a baking sheet.
• Whisk together flour, baking soda, salt, and spices. Beat butter with a mixer on medium-high speed until pale and creamy, about 3 minutes. Gradually add brown sugar and beat until fluffy. Reduce speed to medium and add eggs, 1 at a time, beating until combined and scraping down sides of bowl as necessary. Add vanilla and molasses in a slow stream. Reduce speed to medium-low and gradually add buttermilk, beating until incorporated. Gradually add flour mixture, beating until incorporated.
• Divide batter among pans and spread evenly. Sprinkle with candied ginger.
• Bake, rotating baking sheet halfway through, until a toothpick inserted in the centers comes out clean, 45 to 50 minutes. Transfer loaves to a wire rack. If using loaf pans, unmold after 30 minutes. Let cool completely.

GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
• In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
• In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
• Add in the molasses and vanilla.
• One at a time add the eggs and scrape down the sides of the bowl.
• Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
• Spoon the batter into the prepared pan and bake for 45-50 minutes.
• Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.

GINGERBREAD AND APPLE LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
• Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
• Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

GINGERBREAD LOAF CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x5 baking pan with baking spray.
• In your stand mixer cream the butter and brown sugar together until light and fluffy.
• Add in the molasses and eggs until well blended (molasses will make mixture grainy, don't worry about this).
• Sift together whole wheat flour, flour, baking soda, cinnamon, ginger, cloves and salt.
• Add the dry ingredients and buttermilk, alternating half and half to the stand mixture on the lowest speed until just combined.
• Add the mixture to your loaf pan and spread evenly, then sprinkle with coarse sanding sugar.
• Bake for 50-55 minutes or until a toothpick comes out clean.

GINGER PEAR BREAD

Steps:

• Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
• Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

ELLENS GINGERBREAD TEA LOAF

Steps:

• Preheat oven to 350°F.
• Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
• Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
• In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
• Mix in 3 tablespoons of crystallized ginger; set aside.
• Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
• Beat in the eggs, one at a time, until well mixed.
• Add the vanilla extract and the fresh ginger.
• Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
• Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
• Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
• Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
• If desired, garnish with whipped cream and seasonal berries.

EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4.
• Grease and line a 2 lb loaf tin.
• Mix the flour with the salt, baking powder, ground ginger & raisins if using.
• Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
• Add the butter mixture to the flour mixture - and mix with a wooden spoon.
• Gradually beat in the egg and milk mixture to make a smooth, thick batter.
• Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
• The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
• Slice and eat warm with butter, or leave to go cold and store in an airtight container.
• Also wonderful served warm with custard or cream.
• Keeps very well for a week or more.