By Sunday evening, I felt my mojo returning. I was feeling healthy again, but I didn’t want to bust up the joint by letting all hell break loose, so I started off with some wholesome baking. And I mean wholesome. Don’t fool yourself that you are making gingerbread. This isn’t very sweet and the ginger and molasses pack a powerful one-two punch. But it’s also delicious and makes a very nice breakfast with strong coffee and a slice eaten late at night with a pot of tea still seems a little sinful.
When I first tasted this bread, I though that maybe I should have increased the candied ginger instead of adding in raisins. The ginger flavour was there but not as gingery as I was hoping. The next day however, the flavours had really intensified and I’m glad I didn’t up the ginger ante. I decided to divide the batter into 2 loaf pans rather than make just one loaf. So I tightly wrapped the one destined for the freezer in plastic wrap to be enjoyed at a later date.
1. Preheat oven to 350F. In a mixing bowl, combine the flours, spices, salt, baking powder and baking soda together. Set aside.
2. In another large bowl, mix the brown sugar, eggs, buttermilk, molasses and oil together. Beat in the flour mixture and then fold in the ginger and raisins.
3. Pour batter into a greased and floured bread tin and bake for 50 minutes, or until tester comes out clean.
Okay, back to food. I HAVE to make this for my husband. He will LOVE it. “Healthy” is his middle name. And I’m sure that I will too, even though there is no whipped cream on top. I just love a bold kick of ginger in my food. I have a jar of pickled ginger in my fridge that I will occasionally snack on when the mood hits. Ha!
This sounds like a perfect breakfast! Molasses and ginger are a great combination, and it’s nice to have baked goods that are healthy (to offset all of the sweets I find myself making…).
I find that a lot of sweet breads like gingerbread and banana bred are much improved the day after baking.
Good news on the job front, Bijoux! I hope you & your husband like this bread…and I think a good scoop of ice cream or whipped cream would be great!!
I love gingery baked goods, Veggiegirl!
Hanne, it is…and it's definitely nice to have a not too sweet treat around!
So true, Aimee! The flavours really developed here.
That bread looks so good. I would live a thick slice with some Irish butter and a hot cup of tea. Mmmm.
kelly, butter would be good with this, i’m sure!
I had to make this as soon as I read the recipe. I did make one change, that was to add a little lemon powdered sugar glaze to the top once it cooled. My husband is suspicious of anything “healthy”.
michelle, i’ll bet the glaze was delicious!
Thank you again! This is my new favorite breakfast cake recipe. I had some rum soaked raisins left over from a fruitcake that never got made, so I threw those in. It worked. Lemon zest butter is nice on top, but I usually just have a slice with a little bowl of Greek yogurt.
yay for finding this your new breakfast cake, hollywood! it’s a good one.
made this a few days ago and it is L-O-V-E-L-Y! thankyou!