Nut Gingerbread
Yield
1 loafPrep
15 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
|
*
|
| 1 ½ | tablespoons |
brown sugar
|
|
| ½ | cup |
molasses
|
|
| 1 | cup |
sweet milk
|
* |
| ¼ | cup |
butter
melted |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
|
*
|
| 23 | ml |
brown sugar
|
|
| 118 | ml |
molasses
|
|
| 237 | ml |
sweet milk
|
* |
| 59 | ml |
butter
melted |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
ginger
|
|
| 1 | each |
eggs
well beaten |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
nuts
chopped |
|
Directions
Sift flour, measure, and sift with baking soda, salt, and ginger.
Combine 1½ cups brown sugar, molasses, butter, and eggs.
Add dry ingredients alternately with milk to sugar and molasses mixture.
Beat until well blended.
Pour into well-oiled baking pan. Sprinkle with nuts and 1½ tablespoons brown sugar.
Bake in moderate oven at 375℉ (190℃). about 30 minutes.
