California Ginger Bread

Don't confuse this with your grandmothers ginger bread with the whipped cream on top. This is an actual loaf of bread. Perfect out of the oven or toasted for breakfast with honey butter (butter at room temperature, mixed with an equal amount of honey) or marmalade butter (the same procedure but with an equal amount of marmalade.

California Ginger Bread
1 loaf
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1 cup buttermilk
3-4 tablespoons peeled, grated fresh ginger root
1/2 cup peanut or vegetable oil
1 egg
grated rind of one lemon
1/2 teaspoon salt
2 1/2 cups -all purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves

Combine the buttermilk, grated ginger, oil, egg, lemon rind, and salt. Mix lightly until blended

Sift the remaining dry ingredients into a bowl. Make a well in the center of this mixture. Pour buttermilk mixture into the well. Stir all together until you have a smooth mixture. Do not over mix.

Grease and flour a 9 x 5 x 3-inch loaf pan. Place the dough in the pan and bake at 350 degrees F. for one hour and 10 minutes. Cool on a wire rack for 5 minutes and remove from pan.