This weekend, Jose and I baked a loaf of gingerbread using this recipe. It was pretty good, though I do think that anyone who tries to make this should really follow the recipe and use the crystallized ginger...we didn't have any, so I think we should've added more ginger because it needed a stronger kick. Despite the tablespoon of ginger, it wasn't spicy enough for me, but it did have a light Christmasy gingerbread taste.
Tomorrow a cold front is moving-in to the Austin area, and I am so excited. I made some soup for dinner tonight, even though it was still in the 80s outside while it was sitting on the stove...I just couldn't wait! I'm designating tomorrow my baking day. I figured, since I won't be turning on the heater, I might as well bake! I am very excited! I picked up a bunch of fun cookbooks at the library this weekend, and I am soo ready to bake a new dessert!
Kitchen notes for christmas gingerbread loaf
Quick breads and muffins are done when a toothpick comes out with a few moist crumbs, not wet batter. Let loaves rest in the pan briefly, then finish cooling on a rack so steam does not sog the crust. Day-old slices toast beautifully for breakfast.
Seasonal spices bloom when warmed briefly in butter or in the oven’s first minutes of baking. Make-ahead doughs and batters can save holiday timing; label freezer bags with bake temperature and approximate minutes so guests are not waiting on guesswork.
Storage: cool completely, then keep in an airtight container at room temperature for up to three days, or refrigerate when the recipe includes cream cheese, custard, or fresh dairy toppings.
Serving ideas: portion christmas gingerbread loaf while slightly warm when aroma matters most, and finish with a small garnish already in the recipe (zest, nuts, herbs, or a drizzle) rather than inventing new flavours.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.