Fruit And Nut Ginger Bread From Mary Killen

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Servings: 1 Difficulty: Intermediate
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A moist, spiced loaf studded with sultanas and almonds, perfect for tea time or breakfast.
Fruit and Nut Ginger Bread From Mary Killen recipe image

This dense, flavorful ginger bread combines the warmth of ground cinnamon and ginger with the chewiness of sultanas and the crunch of almonds. The use of buttermilk and treacle creates a tender crumb with deep, caramel-like undertones. It’s an excellent choice for cool autumn afternoons or as a comforting breakfast treat. The spices are well-balanced, providing aroma without overwhelming the palate. Serve sliced with butter or enjoyed plain, this homemade loaf offers a satisfying texture and rich taste that pairs beautifully with a hot cup of tea or coffee.

Fruit and Nut Ginger Bread From Mary Killen recipe image
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Fruit And Nut Ginger Bread From Mary Killen

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 2883.0

Description

This dense, flavorful ginger bread combines the warmth of ground cinnamon and ginger with the chewiness of sultanas and the crunch of almonds. The use of buttermilk and treacle creates a tender crumb with deep, caramel-like undertones. It&# 226;ÂÂs an excellent choice for cool autumn afternoons or as a comforting breakfast treat. The spices are well-balanced, providing aroma without overwhelming the palate. Serve sliced with butter or enjoyed plain, this homemade loaf offers a satisfying texture and rich taste that pairs beautifully with a hot cup of tea or coffee.

Ingredients

Directions

  1. Preheat the oven to 160ðC (320ðF, Gas Mark 3).
  2. Grease and line a 2 lb loaf tin with parchment paper.
  3. Sift the flour, baking soda, ground cinnamon, and ground ginger into a large mixing bowl.
  4. In a separate bowl, cream the margarine and soft brown sugar together until light and fluffy.
  5. Add the treacle to the creamed mixture and mix well until combined.
  6. Beat in the eggs one at a time, alternating with additions of the flour mixture, until just incorporated.
  7. Stir in the buttermilk to form a smooth, soft batter.
  8. Fold in the sultanas and chopped almonds until evenly distributed.
  9. Turn the mixture into the prepared loaf tin and smooth the top.
  10. Bake for 75 minutes, or until a skewer inserted into the center comes out clean.
  11. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2883.0kcal
% Daily Value *
Total Fat 131.4g203%
Saturated Fat 35.5g178%
Cholesterol 0.0mg0%
Sodium 1642.5mg69%
Total Carbohydrate 387.2g130%
Dietary Fiber 14.4g58%
Sugars 150.2g
Protein 41.2g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all dry ingredients are sifted to avoid lumps in the final bread.

If using raisins instead of sultanas, you may want to soak them in warm water for 10 minutes and drain before adding to the batter for a softer texture.

Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

For a richer flavor, you can substitute half the margarine with unsalted butter.

Keywords: ginger bread, fruit loaf, nut bread, spiced bread, molasses bread, buttermilk bread, homemade bread, sultanas, almonds, cinnamon, tea time, breakfast bread, moist loaf, baking, comfort food
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