If there’s one recipe that perfectly balances bold flavours with techniques you can find in professional bakeries, it’s this Ginger Loaf. This recipe is based on the proportions and technique of my perfected vanilla cupcakes recipe. It’s loaded with fresh ginger, zesty orange, fragrant spices and the subtle sweetness of freshly grated apple. Not only does it satisfy with its texture and flavour, it leaves a lasting impression!
At the heart of this recipe is the reverse creaming method, a technique beloved by professional bakers for its ability to create a tender crumb and beautifully soft texture that melts in your mouth.
But we don’t stop there. We take it a step further by creating an emulsion of oil, eggs and sour cream. Very much like a well-made salad dressing, this emulsification process ensures even distribution of fat and liquid throughout the batter, locking in moisture and enhancing the richness of the loaf.
And don’t forger about harmonious complementing spices such as cinnamon, nutmeg, ginger and cloves. The result? A ginger loaf so moist, tender and flavourful, it’s unforgettable!
Real Ginger Ginger Loaf
Ingredients
1/2 cup sugar
1/2 cup light brown sugar
5 TBSP unsalted butter, very soft
1 3/4 cup flour (spooned gently into a measuring cup and leveled)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
2 tsp powdered ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground mustard
2 eggs
1/3 cup sour cream
1/4 cup oil
1 tsp vanilla extract
1 finely shredded apple
1 inch finely grated ginger
zest of 1 orange
1/2 cup milk
- For the Glaze:
1 cup powdered sugar
2 TBSP orange juice, or more to achieve a spreadable consistency
1/4 tsp almond extract, optional
- Optional:
2 TBSP finely minced candied ginger (can be added in step 2)
- Optional Soaking Syrup:
1/2 cup orange juice
1/4 cup sugar
1/2 inch piece of ginger, finely grated
Directions
- Preheat the oven to 350F. Grease and line a 9x5-inch loaf pan with parchment paper, with sides of parchment overhanging from the pan so you can easily remove your bread later.
- Combine the first 12 ingredients (sugars, spices, butter) in a bowl of your stand mixer fitted with a paddle attachment. Mix on low for about 2 minutes until very fine crumbs form.
- In the meantime, whisk oil, sour cream, eggs, orange zest and vanilla well in a small bowl. Stir in the grated apple and ginger. Pour this mixture into your flour crumbs with a mixer running on low. Mix for just a few seconds until combined. Stop the mixer and scrape up the sides.
- With a mixer running on low, stir in the milk. Turn the mixer off, scrape up the sides and pour the batter into the prepared pan. Run a butter knife under cold water and run it in the middle of your bread lengthwise, about 1 cm deep. It will cause the bread to break in the center rather than all over, making it more visually appealing.
- Bake in preheated oven for about 45-50 minutes, give or take a few, until a toothpick inserted in the middle comes out cleanish (with a few moist crumbs but not wet batter.) Lift the bread out of the pan with the parchment paper. And cool completely on wire racks.
- For the glaze, mix all the ingredients together and spread over a cooled loaf. Let it set for at least an hour before slicing into pieces.
- Optional Soaking Syrup:
- While the loaf is still in the pan, combine 1/2 cup of orange juice and 1/4 cup of sugar in a small saucepan. Heat gently, stirring until the sugar dissolves. Squeeze the liquid from the grated ginger into the syrup. Spoon the glaze evenly over the warm loaf. Allow the loaf to rest in the pan for 10 minutes before transferring it to a rack to cool completely.
This step is not necessary as the loaf is plenty moist as is. But it does take it to the next level!
