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Categories:
unsalted butter brown sugar ginger molasses egg vanilla flour orange zest baking powder ground cinnamon salt ground allspice baking soda cranberries walnuts buttermilk cooking spray
Viewed: 49 - Published at: 4 years agoIngredients
- 6 tablespoons unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup peeled, grated fresh ginger
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons freshly grated orange zest
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/2 cup dried cranberries
- 1/2 cup coarsely chopped walnuts, optional
- 1 1/4 cups buttermilk
- Cooking spray
Method
- Preheat the oven to 350°. Beat the butter in a large bowl with a mixer at high speed for 30 seconds. Add the sugar, fresh ginger, and molasses, and beat 1 minute. Add the egg and vanilla; beat until combined.
- Combine the flour and the next 6 ingredients (through baking soda) in a large bowl, and stir with a whisk. Stir in the cranberries and nuts (if using). Add the flour mixture and buttermilk alternately to the butter mixture (beginning and ending with the flour mixture). Stir until just combined.
- Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake for 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. Cool in the pan 15 minutes on a wire rack. Remove from the pan, and cool completely on the rack.
