Choctoberfest: Ginger Chocolate Chip Loaf
Years ago at work there was a big holiday party. The managers would put on skits and we all pitched in to buy lunch. Someone ordered gingerbread cookies dipped in chocolate. Everyone thought it sounded strange, but it was delicious! The spicy ginger was mellowed by the dark chocolate and the molasses. Ever since then chocolate and ginger is a flavor duo I always think about, especially as we move into fall. You may remember these chewy ginger cookies I made last year around the holidays. I wanted the flavor from those but in a different form. I started with the base of my Ginger Glory muffins and went from there. It just didn’t feel right as muffins, so I tweaked the recipe to make a loaf and was happy with the results!
Let’s get to it!
Preheat the oven.
Mix the three cups flour, ground ginger, baking soda and salt in a medium bowl.
Now stir the warm water and molasses together. I do this in a glass measuring pitcher to make it easier later. Mixing with the warm water helps thin the molasses, so that it evenly blends into the batter.
Now cream together the butter and sugar in a stand mixer using the paddle attachment. Next you’ll mix in the eggs one at a time adding the vanilla with the last one.
Pour in the molasses and water mixture and mix.
Now add the flour mixture and mix in until it’s just incorporated.
In a smaller bowl, mix the chocolate chips with the tablespoon of flour. This will help prevent the chips from sinking to the bottom. The first time I made this loaf I didn’t do this and all the chocolate fell to the bottom of the pan, which made things difficult when trying to get it out. 🙁 You can benefit from my mistake!
Mix the chocolate chips and flour by hand into the rest of the batter.
Grease a large loaf pan and pour the batter in. It will come close to the top. You can also make two smaller loaves.
This loaf is very moist so it will take at least an hour and ten minutes in the oven. It’s done when a toothpick comes out clean (of batter, if it comes out looking like chocolate try a different area with a clean toothpick).
Let it cool at least an hour and a half and then take out of the pan. The chocolate and ginger is an amazing combo and the molasses adds a depth of sweetness that is lovely. The ginger flavor is perfect for this time of year!
This should stay fresh for up to four days if covered.
Don’t forget to check out some of the other great blogs participating in Choctoberfest!
- 3 cups plus 1 tablespoon all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vailla extract
- 1 cup molasses
- 1 cup warm water
- 1 1/2 cup bittersweet chocolate chips
- Preheat oven to 350°.
- Mix 3 cups flour, ground ginger, baking soda and salt in a medium bowl.
- Stir the warm water and molasses together.
- Cream together the butter and sugar in a stand mixer using the paddle attachment. Mix in the eggs 1 at a time adding the vanilla with the last one.
- Pour in the molasses and water and mix. Add the flour mixture and mix until it's just incorporated.
- Mix the chocolate chips with the tablespoon of flour in a separate small bowl and add the chocolate by hand into the rest of the batter.
- Grease a large loaf pan and pour the batter in.
- Bake at least an hour and 10 minutes. It's done when a toothpick comes out clean (of batter, not chocolate).
- Cool at least 1.5 hours before removing from pan.
- This should stay fresh for up to four days if covered.
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