Gingerbread

I know I’m not alone in this, but whenever I think of gingerbread, I think of gingerbread cookies and gingerbread houses, but never gingerbread BREAD. And now I’m wondering why that is, because this stuff is amazing! Definitely going to be added to the annual Christmas baking list!

4 Tbs butter
1 1/2 Tbs molasses
1 1/2 Tbs corn syrup (or golden syrup if you’re a kiwi cook)
2 eggs
1 cup vanilla yogurt
1 cup milk
1 tsp vanilla essence
3 cups flour
2 tsp baking powder
1 Tbs ginger
1 tsp mixed spice
1/4 tsp sea salt
1/2 cup brown sugar

Preheat oven to 325. Grease a loaf tin (I like to line it with baking paper, having it hang over the sides, and then grease it so that it is easy to pull out of the pan when it is finished).  Melt butter in a large pan then add molasses and corn syrup then stir over medium heat for a few minutes. Remove from heat and whisk in yogurt, milk, vanilla and eggs and continue stirring until smooth. In a separate bowl, sift four, baking powder, spices, salt and brown sugar. Pour wet ingredients into the bowl and beat together with a whisk until smooth. Pour into prepared loaf tin and cook for 50-60 minutes (the original recipe said 45 minutes, but mine needed a good 15 minutes longer), or until a knife comes out clean. Cool in the tin then sprinkle with powdered sugar, slice and serve with a pat of butter.

*Source The Great New Zealand Cookbook

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