Ginger Bread

I love baking a sweet and comforting morning breads. I can say I baked a hundreds of them so far.  I always try to find the best solution to actually prepare some sweet but at the same time a home-made and healthier substitutes of morning treats. Banana nut bread, pumpkin bread or carrot-apple bread are one of them.

Here is another one I tried past pre-Christmas week and I do recommend preparing it for one of the following Christmas mornings and enjoy it together with a cup of coffee or a hot Chai Latte. Can be eaten as it is or topped with jam or a nut-based butter.


Ginger Bread

  • Servings: about 15 slices
  • Difficulty: easy
  • Print


  • 230gr spelt flour (white and wholegrain in 2:1 ratio)
  • 1 tsp baking soda
  • 3 tsp ginger
  • 1 tbsp cinnamon
  • 1 tsp mix of spices: nutmeg, kardamom, cloves and anise
  • 1/4 tsp salt
  • 120gr butter
  • 20gr vegetable oil (sunflower or olive oil)
  • 110gr cane sugar
  • 2 eggs
  • 1 tsp vanilla extract (optional)
  • 3/4 cup molasses
  • 1 cup hot water


  1. Start by preheating the oven to 180 degrees C. Prepare your bread baking tin with either an oil or butter and dust with the flour.
  2. In a medium-sized bowl, combine the flours, soda, spices and salt. In a large bowl, beat the butter with the sugar until fluffy. Beat in eggs.
  3. Prepare your mollases mixture by combining the hot water with molasses until it becomes completely dissolved. Stir the mixture into the egg part.
  4. Gradually add the flour mixture into the egg mixture and form the dough.
  5. Pour the batter into the tin and bake for about 55 minutes. Leave the bread to cool completely before removing it out.
  6. To top it off, you can make a cinnamon glaze by whisking the 1/2 tsp cinnamon with 2 tbsp milk and 1/2 cup powdered sugar. Then just pour it over the bread and satisfy your sweet tooth !



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