Light Breakfast Gingerbread

Name: Light Breakfast Gingerbread
Ingredients: 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

17 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.