Chocolate Gingerbread Loaf

Day 5 of the 12 Days of Christmas Gluttony!

I think we need a little break from the cookies, don't you?  Like chocolate?  Like ginger?  Why not combine the two?  Oh, that never occurred to me.  The mix of traditional Christmas spices with chocolate is uber intoxicating and this is a super moist bread.  Have one of these out for breakfast or break this holiday season and you'll be the favourite at the office and at home.  Bon appetite!

Tools needed:

• Measuring cups and spoons
• 9 x 5 loaf pan
• Olive oil spray or butter
• Large bowl
• Spatula
• Sifter or fine mesh sieve
• Electric mixer or large bowl with hand mixer
• Wire cooling rack

Ingredients:

• 1 cup and 1 tablespoon of all purpose flour
• 1/2 teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 tablespoon of ground ginger
• 1/8 teaspoon ground all-spice
• 1/4 teaspoon salt
• 4 tablespoons butter
• 1/2 cup of packed brown sugar
• 1 large egg
• 1/2 cup buttermilk
• 1/3 cup molasses or agave syrup
• 2 tablespoons almond meal (you can substitute flaxseed or hazelnut as well)
• 1 teaspoon of freshly grated ginger
• 3/4 cup semisweet or dark chocolate chips

Directions:

1.  Preheat oven to 325 degrees F.  Grease loaf pan with olive oil spray or butter and set aside.

2.  Sift together flour, baking soda, cocoa powder, cinnamon, ginger, all-spice and salt.  Set aside.

3.  In the electric mixer, cream together the brown sugar and butter, scraping down the sides occasionally, until the mixture has become light brown and fluffy (may take 5-8 minutes).  Reduce the speed to mix and add egg.  When egg is mixed in, add buttermilk, molasses or syrup, almond meal and freshly grated ginger.  The mixture will look really lumpy but don't worry!

4.  Slowly add the dry ingredients to the wet ingredients, mixing until there is no dry ingredients visible and there are no lumps to be seen (I told you it would work out!).  Fold in chocolate chips.

5.  Pour mixture into the prepared loaf pan and bake in the oven for 50-55 minutes or when toothpick inserted into the middle comes out clean.  Remove from the oven and transfer to a wire cooling rack to allow it to completely cool before slicing to serve.

6.  Eat and enjoy!

(Recipe adapted from Lara Ferroni)