Gingerbread Loaf Recipe I Soft And Moist Gingerbread Loaf Recipe
Gingerbread Loaf Recipe. This Gingerbread Loaf Recipe is soft, moist and full of warm spice holiday flavors. This Gingerbread Loaf is perfect for the Christmas Season and it also makes a great gift.
INGREDIENTS
2 Cups Flour
1 Tablespoon Ground ginger
2 Teaspoon Ground cinnamon
1 Teaspoon Allspice
1/2 Teaspoon Ground cloves
1 Teaspoon Baking soda
1/4 Teaspoon Salt
1/2 Cup Unsalted butter (1 Stick of Unsalted butter)
1/4 Cup Sugar
1/2 Cup Molasses
1 Teaspoon Vanilla extract
2 Eggs
1 Cup Buttermilk
How to make Banana Ginger Cake. DIY baking video for Kids and Parents.
Join Lola today in the kitchen as she, shows you how to make a mouth watering cake that you and all the family will enjoy, along with all the ingredients needed.
Whole wheat, banana, ginger and walnut cake
For the full, printable recipe and other information click on the link below-
An easy snack cake filled with the goodness of bananas, the warmth of ginger and cinnamon and the bite from the walnuts. Not overtly sweet; perfect with a cuppa either as it is or topped with a simple chocolate frosting. Can also be a light and less guilty indulgence to appease the sweet tooth.
#baking #wholewheatrecipes #bananacake
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Thanks for watching!
BAKE AT HOME | Jamaican Ginger Loaf Cake | Cupcake Jemma
Make lockdown a little bit sweeter with this fool proof recipe for one of my favourite home bakes! This Jamaican Ginger Loaf Cake is perfectly moist, dense and moreish and the best thing of all is that it's so easy to make! (Oh, and your house will smell AMAZING). Serve it warm with custard or ice cream or slather it in butter! This recipe also keeps really well if stored in an air-tight container for a few days!
Make sure you take photos of your bakes and tag me so I can see what you are up to! @sallydells and use the tag #cupcakejemma
Stay safe, look after yourselves and have fun baking!
xxx
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Preheat oven to 150C (fan assist)
I used a standard 2lb loaf tin, 21 x 10cm ( 7cm depth)
260g Plain Flour
2 tbsp Ground Ginger
1 round tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
115g Treacle
115g Golden Syrup
115g Muscovado Sugar
115g Butter
115 ml Water
2 Eggs
2 tbsp Milk
3/4 tsp Bicarbonate of Soda
For the Syrup:
250ml Water
100g Caster Sugar
50g Fresh Root Ginger
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Banana Ginger Cake
Everyone needs a good Banana Ginger Cake recipe in their arsenal. And even better, when it’s healthy! This delicious specimen is super sweet and moist, but with less than half the sugar of a regular cake, and made with wholegrain flour too. Plus - get my Top 5 Tips for How to Bake Animal Free!
Watch the video above and get the full recipe and blog post here:
x Buffy
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INGREDIENTS
DRY
2 c wholemeal spelt flour
1/2 c coconut sugar
3 tbsp ground flaxseeds
3 tsp baking powder
1/4 tsp sea salt
WET
4 bananas over ripe
1/2 c plant based milk (oat, rice, almond or soy)
1/2 c water
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 drops ginger essential oil (1 1/2 tsp of ginger powder or 2 tsp grated fresh ginger)
ICING
3/4 c cashews soaked for 1 hour
3 tbsp plant based milk (oat, rice, almond or soy)
1 tbsp liquid sweetener (coco nectar or brown rice syrup)
1/4 tsp vanilla extract
3 tbsp coconut oil melted
12 drops ginger essential oil
pinch of sea salt
TOPPING
chopped hazelnuts and shredded coconut
INSTRUCTIONS
1. Preheat oven to 180°C (356 °F) fan bake, and grease the sides and base of a small 19 cm (8 inch) cake tin with coconut oil.
2. Sift dry ingredients and put aside. Put wet ingredients into a blender/ food processor/ stand mix and blend until smooth. Slowly pour the dry mix into the wet ingredients and and gently fold until just combined.
3. Bake for 50 minutes until the top springs back when touched and a skewer in the centre is dry. Test it at 40 minutes, then pop back for the extra 5-10 if needed. Remove, leave to cool for 10 minutes, then remove from tin and transfer to a rack to cool completely.
4. For the icing, put all ingredients into a blender/food processor and blend until super smooth and creamy (stopping to scrape down in between blends as needed). Once the cake has cooled spread icing on top. Sprinkle with chopped hazelnuts and coconut and serve!
RECIPE NOTES
- Make it gluten-free: 3/4c buckwheat flour, 3/4c brown rice flour, 1/2c ground almonds + ½ tsp guar gum
- I've made this recipe so it's not overly too sweet. If you prefer you can add more coconut sugar to make the cake sweeter.
- This cake lasts well in the fridge for up to a week.
- All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test, as you go, is best!
For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here: