really excellent flavor from the 3 sources of ginger

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Name: Triple Gingerbread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 4 cups All-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 tablespoon freshly grated nutmeg; 1 1/2 teaspoons ground cloves; 1/4 teaspoon freshly ground pepper; 1 sti ck (4 ounces) Butter unsalted butter, at room temperature; 1 box (1 lb) Dark brown sugar; 4 Eggs large; 1 cup sour cream; 1/3 cup finely grated peeled fresh ginger (from a 2-ounce piece); 1/4 cup candied ginger finely chopped; Lightly sweetened whipped cream for serving (optional)

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INGREDIENTS

4 cups All-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon freshly grated nutmeg
1 1/2 teaspoons ground cloves
1/4 teaspoon freshly ground pepper
1 sti ck (4 ounces) Butter ; unsalted butter, at room temperature
1 box (1 lb) Dark brown sugar
4 Eggs ; large
1 cup sour cream
1/3 cup finely grated peeled fresh ginger ; (from a 2-ounce piece)
1/4 cup candied ginger ; finely chopped
Lightly sweetened whipped cream ; for serving (optional)

loaves

INSTRUCTIONS

1. Preheat the oven to 350. Grease and flour three 9-by-4-inch loaf pans. These are the regular sized loaf pans, not the larger ones.

2. In a large bowl, sift together the flour, baking soda, baking powder, ground ginger, nutmeg, cloves and pepper.

3. In another large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and beat until blended. Add the eggs, 1 at a time, and beat until smooth, then beat in the sour cream and grated ginger. At medium speed, beat in the dry ingredients in 3 batches, alternating with the molasses.

4. Pour the batter into the prepared pans and sprinkle with the candied ginger. Bake in the center of the oven for about 50 minutes, or until a toothpick inserted in the loaves comes out clean. Let cool in the pans for 15 minutes, then turn the loaves out onto a rack to cool completely. Cut the gingerbread in thick slices and serve with whipped cream.

NOTES

Can be wrapped in wax paper, then foil, and frozen for about a month.

This always gets rave reviews. NOTE: it did not work well in mini loaf pans, so stick to the regular size pans

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Triple Gingerbread

4 cups All-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon freshly grated nutmeg
1 1/2 teaspoons ground cloves
1/4 teaspoon freshly ground pepper
1 sti ck (4 ounces) Butter unsalted butter, at room temperature
1 box (1 lb) Dark brown sugar
4 Eggs large
1 cup sour cream
1/3 cup finely grated peeled fresh ginger (from a 2-ounce piece)
1/4 cup candied ginger finely chopped
 Lightly sweetened whipped cream for serving (optional)

1. Preheat the oven to 350. Grease and flour three 9-by-4-inch loaf pans. These are the regular sized loaf pans, not the larger ones. 
   2. In a large bowl, sift together the flour, baking soda, baking powder, ground ginger, nutmeg, cloves and pepper.
   3. In another large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and beat until blended. Add the eggs, 1 at a time, and beat until smooth, then beat in the sour cream and grated ginger. At medium speed, beat in the dry ingredients in 3 batches, alternating with the molasses.
   4. Pour the  batter into the prepared pans and sprinkle with the candied ginger. Bake in the center of the oven for about 50 minutes, or until a toothpick inserted in the loaves comes out clean. Let cool in the pans for 15 minutes, then turn the loaves out onto a rack to cool completely. Cut the gingerbread in thick slices and serve with whipped cream.

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Nutrition

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Serving Size: 1 loave (584g)
Recipe Makes: 3 loaves

Calories: 1252
Calories from Fat: 423 (34%)

Amt Per Serving		% DV

	Total Fat 47g	63 %
	Saturated Fat 17.8g	89 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 5.8g
Cholesterol 1439.9mg		443 %
Sodium 3609.4mg		124 %
Potassium 760.6mg		20 %
Total Carbohydrate 145.3g		43 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 139.8g
Protein 59.9g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1252

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