Gingerbread Loaf

This moist, delicious bread smells amazing while it is baking, as a reminder of ginger, cinnamon and cloves in cookies you would bake at Christmas time. The recipe, originally from Holland, has old-fashioned appeal for those with European origin. This batter can be divided and baked in four small or two large loaf pans, enough to taste and to freeze for later or to give away.

4 cups/1 L all-purpose flour

2 cups/500 ml sugar

4 tsp./20 ml baking powder

2 tsp./10 ml ground cinnamon

1 ½ tsp./7 ml ground cloves

1 ½ tsp./7 ml ground nutmeg

1 tsp. /5 ml ground ginger

1 tsp. /5 ml baking soda

2 eggs

1 cup /250 ml milk

1 cup /250 ml heavy cream

1 cup /250 ml maple syrup

2 Tbsp. /30 ml vegetable oil

Preheat oven to 325F/160C. Grease two large or four small loaf pans.

In a large bowl, combine the first eight ingredients. In a medium bowl, combine the eggs, milk, cream, syrup and oil. Stir this mixture into the dry ingredients just until moistened. Batter will be runny. Scoop the batter into the greased pans.

Bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing to wire racks. Enjoy!