Fruit & Nut Ginger Bread From Mary Killen

This hearty Fruit and Nut Ginger Bread is a comforting classic that brings the warmth of the holidays to your kitchen table. Made with a robust blend of ground ginger, cinnamon, and molasses, it delivers a deep, spicy flavor profile that pairs perfectly with butter or cream cheese. The texture is moist and dense, packed with chewy sultanas and crunchy chopped almonds for delightful contrast. Its an ideal treat for afternoon tea, a cozy breakfast, or as a gift for friends during the colder months. Simple to prepare with pantry staples, this bread has a long shelf life and actually improves in flavor after a day or two, making it a reliable recipe for busy bakers who want homemade quality without the fuss.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 2930.4

Dietary: Vegetarian

Description

This hearty Fruit and Nut Ginger Bread is a comforting classic that brings the warmth of the holidays to your kitchen table. Made with a robust blend of ground ginger, cinnamon, and molasses, it delivers a deep, spicy flavor profile that pairs perfectly with butter or cream cheese. The texture is moist and dense, packed with chewy sultanas and crunchy chopped almonds for delightful contrast. Its an ideal treat for afternoon tea, a cozy breakfast, or as a gift for friends during the colder months. Simple to prepare with pantry staples, this bread has a long shelf life and actually improves in flavor after a day or two, making it a reliable recipe for busy bakers who want homemade quality without the fuss.

Ingredients

12 ounce Flour
6 ounce Margarine
6 ounce Soft brown sugar
6 ounce Sultanas (raisins)
2 ounce Chopped almonds
4 tablespoon Treacle (molasses)
2 tablespoon Buttermilk
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
2 Eggs

Directions

1
Preheat the oven to 160C (320F, 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 together into a large bowl.
4
In a separate bowl, cream the margarine and soft brown sugar together until light and fluffy.
5
Stir the treacle (molasses) into the margarine and sugar mixture until well combined.
6
Beat the eggs into the wet mixture one at a time, mixing well after each addition.
7
Add the dry flour mixture to the wet ingredients in batches, alternating with the buttermilk, mixing just until combined to form a soft batter.
8
Fold in the sultanas and chopped almonds until evenly distributed.
9
Turn the batter into the prepared loaf tin and smooth the top with a spatula.
10
Bake for 75 minutes, or until a skewer inserted into the center comes out clean.
11
Allow the bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2930.4kcal

% Daily Value *
Total Fat 134.4g207%
Saturated Fat 36.4g182%
Cholesterol 94.4mg32%
Sodium 1679.0mg70%
Total Carbohydrate 388.9g130%
Dietary Fiber 15.0g60%
Sugars 151.0g
Protein 45.0g90%

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

Keywords: ginger bread, fruit bread, nut bread, molasses, sultanas, almonds, cinnamon, baking, loaf, holiday baking, tea time, spiced bread, vegetarian, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/fruit-nut-ginger-bread-from-mary-killen/