Gingerbread Loaf in Honor of Paul Franks | Food & Drink

Ginger is a unique warming spice that has been used for culinary purposes for thousands of years. Traditional American baking associates ginger with holiday baking of Christmas cookies and gingerbread bread. It is often combined with other warm spices.

My late grandfather, Paul Franks, grew up on a hard working farm, and when the holidays came he would enjoy delicious treats that his mother made from scratch. It is made with simple ingredients such as sweet crystallized ginger candies that make it stand out. He liked to eat gingerbread bread every year, and was always kind enough to drink black coffee and engage in pleasant conversation with others.


1 cup sugar

3 cups flour

1 tablespoon grated ginger

2 teaspoons cinnamon

1 teaspoon salt

¼ tsp cloves

1 tablespoon baking soda

2 finely chopped ginger

1 cup vegetable oil

1 cup molasses

2 eggs

1 cup water


Preheat oven to 325°F. Grease two pans.

Combine all dry ingredients in a large mixing bowl, except for the crystallized ginger.

In a large liquid measuring cup, whisk together the wet ingredients, including the eggs.

Turn the electric mixer on low and slowly mix the wet ingredients into the dry ingredients. Add the crystallized ginger and whisk until completely combined.

Pour batter into loaf pan and bake for 45 minutes or until toothpick comes out clean.

Let the bread cool completely before serving. Garnish with a light dusting of confectioner’s sugar or your favorite holiday sprinkles. This recipe freezes well and makes a great holiday hostess gift.

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