• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
  • Recipe Index
  • Resources
    • How To Start a Food Blog
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

24 May, 2012 By Mary

Ginger Almond Bread

A few weeks ago we tried desperately to go to a cafe in town known for ridiculously delicious cowboy breakfasts. This was biscuit weekend, in which we were disappointed multiple times by our breakfast attempts. In the wake of our failure to eat at said cafe, a friend was telling me about the gingerbread they serve at said cafe.

“Ginger bread?” I thought to myself, “Why have I never thought to make GINGER bread?”

You may be thinking, “Duh, gingerbread. Brown, spicy cake we always have around Christmas!” You would be right. I, however, completely forgot that gingerbread, as we know it, exists. I was envisioning a sweet quick bread made from fresh ginger with an insane flavor kick. I was genuinely blown away by the prospect of a GINGER loaf.

A few days later, as I reviewed the list in my phone of recipe ideas, my mistake hit me. Whoops. But so totally NOT whoops because now I had an awesome idea for a recipe! After scouring the internet for ginger bread, ginger loaf, fresh bread with ginger, sweet ginger loaf, etc. and not finding anything even close to the delicacy in my imagination, I decided to create my own.

Going from a generic quick bread base, no spices or flavors yet, I decided to add a multitude of fresh ginger and a bit of almond to sweeten the loaf.

I left the ginger quite large for some crunch in the bread, and in addition to almond extract I threw in some sliced almonds for additional character.

I won’t lie: at this point, I was not convinced this bread would turn out, but it definitely did! The base was perfect. It was moist, sweet, soft, flavorful − and the ginger softened enough to be a pleasant flavor and texture throughout. I was thrilled! Serve this up with some sweet strawberry curd (recipe here!), and you have a serious winner!

Ginger Almond Bread Recipe

2 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup sugar
1/3 cup sour cream
3 eggs (2 will work, if they’re extra-large)
1/4 tsp almond extract
1/4 cup milk
1 cup ginger, diced
1/2 cup sliced almonds, plus a bit for the top of the loaf

Preheat the oven to 350 F. Butter and flour a 8-inch loaf pan.

In a medium bowl, combine the flour, baking powder, and salt. Whisk together.

In a separate bowl, cream the butter until it is smooth. Add the sugar and sour cream, and cream again until smooth. Add the eggs, one at a time, beating to fully incorporate. Mix in the almond extract and milk. Gently mix in the diced ginger and sliced almonds before adding the dry ingredients. Do not overmix.

Spread the mixture into the prepared loaf pan, and top with some extra almond slices. Bake for 70-90 minutes*, or until a cake tester comes out clean.

Slice, and enjoy with strawberry curd!

*My new oven seems to be cooking very slowly… this loaf took nearly 90 minutes, but I expect most people won’t have to bake it that long.

0

Filed Under: Breads Tagged With: Almond, bread, ginger, loaf, quick bread

Previous Post: « How To: Make Cake Flour
Next Post: Chocolate Buttercream Frosting »

Reader Interactions

Comments

  1. Eileen says

    24 May, 2012 at 8:43 am

    What a great idea! I too thought of the classic molasses-laden gingerbread cake–but this fresh ginger and almond interpretation sounds perfect for breakfast, or with tea.

  2. sandra says

    25 May, 2012 at 4:56 am

    wow that looks great… and what about that amazing looking spread? is it strawberries? how did you make that?

    • mary says

      25 May, 2012 at 4:58 am

      Strawberry curd! I did a guest post at Beyer Beware this week on it – click the link in the post to see the recipe!

  3. Jeff W says

    26 May, 2012 at 5:55 am

    Psyched to make this for breakfast tomorrow morning. FYI – I tried printing using the "print recipe" button but it doesn't work. Cut & paste works. Going to try sub'ing yogurt for the sour cream.

    • mary says

      26 May, 2012 at 6:11 am

      Thanks for the tip – it's amazing how much one "/" can throw everything off! Print button should be fixed now.

      Enjoy the bread!

  4. Eileen says

    29 May, 2012 at 8:59 am

    Hey, I made a version of your ginger almond bread this weekend, and it turned out great! Thanks!

    Blogged here: http://hampiesandwiches.blogspot.com/2012/05/ging…

    • mary says

      29 May, 2012 at 2:39 pm

      I love it! Thanks for the link!

  5. Martha says

    13 July, 2012 at 4:57 pm

    We had this bread for breakfast on our camping trip this week … it was delicious! It was nice and moist after traveling for several days and everyone enjoyed it.

  6. Margaret says

    19 July, 2012 at 8:07 am

    An add-on about this bread on the camping trip. It was easy to make (I did use spelt flour and yogurt), freeze, travel over 450 miles and live in an ice chest on the camping trip for 3 days prior to eating. Everyone loved it. I dipped my piece in egg batter and made the most fab french toast!!

    • mary says

      19 July, 2012 at 8:08 am

      That does sound good!! I love using banana bread for french toast – I hadn't even thought about using this one! Glad it was a hit!

Primary Sidebar

About Me

I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

search

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Links

  • About
  • Work With Me
  • Contact
  • How To Start a Food Blog
  • Disclaimer & Privacy Policy
  • Recipe Index

Copyright © 2025 — Theme from StudioPress