Chocolate Chip Gingerbread Loaf

OK so keeping this gingerbread post short. I have a mountain of gifts to wrap and three kids who are hunting me like wolves. 

This loaf is super easy and tasty. Good for breakfast, lunch and dinner and anything beyond or in between.

I love adding chocolate chips to it. Gingerbread and chocolate chips may not be a majorly respected flavor combo, (or is it? It should be. ) so if you feel that way leave them out. Or add in more! or just a little less!  You really should decide how chocolatey you want to get.

I like to use dark brown sugar because it creates a stronger flavor but this recipe works with light brown sugar and white granulated sugar also. The dark brown sugar is made with more molasses so I feel like it works good with this recipe.

Also – just a quick tip. If you don’t usually buy molasses (like me) it is usually in the aisle with the pancake syrup and NOT the baking aisle. 

This recipe makes one 9×5″ loaf or 4 mini loaves.  You can also double this recipe.

Happy Holidays!  

Chocolate Chip Gingerbread Loaf

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A deliciously moist and flavorful gingerbread quickbread.

Author: simplyum

Recipe type: baking

Serves: 1 loaf

Ingredients

• 2 cups flour
• ½ tsp salt
• 1 tsp baking soda
• ¾ tbsp. ginger
• ¾ tbsp. cinnamon
• ¼ tsp all spice
• ½ tsp nutmeg
• ¼ cup dark brown sugar (you can use light sugar or white granulated sugar)
• ½ cup butter (1 sticks)
• 1 cup buttermilk
• ½ cup molasses
• 1 tsp vanilla
• 2 eggs
• ¾ cup chocolate chips (or more! or less!)

Instructions

1. Preheat oven to 350 degrees
2. In a medium bowl, using a whisk, stir the flour, baking soda, ginger, nutmeg, all spice, cinnamon and salt until well blended.
3. In a separate large bowl, using paddle attachment of a mixer cream together the butter and the sugar until well combined.
4. Add in the molasses and vanilla and mix into the butter and sugar. Add the eggs in one at a time and mix after the addition of each egg.
5. Slowly add some of the flour mixture into the butter mixture and then some of the buttermilk into the butter mixture, mixing just until blended after each. Alternate adding flour and buttermilk until the flour mixture and the buttermilk are gone. This doesn't have to be exact it is just to prevent overmixing by alternating the addition of the flour and buttermilk.
6. Stir until JUST combined and add in chocolate chips. Now STOP mixing. Do not overmix. Overmixing can result in tough, chewy bread.
7. Pour into a greased 5x9 loaf pan and cook for 45-50 mins. Cool before you t ry to remove from pan or it will crumble.

3.5.3208

Tagged as: dessert, gingerbread, holiday baking, quickbread