My taste buds change with the seasons. When the leaves start turning and the breeze regains its chill, I trade crisp salads and cold sandwiches for the comfort of warm winter soups, deeply spiced baked goods, and steaming pasta.
Today, this quick bread was exactly what I wanted–candied ginger and dark chocolate swimming in a pool of spices. Try it toasted, slathered with a knob of salted butter, with a side of piping hot black tea or coffee. You won’t find a better breakfast on a cold, fall day.
Spiced Bread with Ginger & Chocolate: (adapted from Everybody Likes Sandwiches) Note: Feel free to use any combination of flour that you have available, as long as it adds up to 2 full cups.
1 cup all-purpose flour 1/2 cup millet flour 1/4 cup barley flour 1/4 cup whole wheat flour 1 teaspoon ground ginger 1/2 teaspoon garam masala (optional)
1/4 teaspoon ground cloves 3/4 teaspoon salt 1 1/4 teaspoons cinnamon 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda
1/4 cup dark brown sugar 1/2 cup canola oil 1/2 cup sorghum 1 cup dark beer (such as Guinness) or buttermilk 2 eggs Zest of 1 orange
1/4 cup diced crystallized ginger 1/3 cup bittersweet chocolate, chopped
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan or line with parchment paper. Set aside. In a large bowl, combine the flours, spices, salt, baking powder, and baking soda. Mix well. Make a well in the middle of the dry ingredients and set aside.
In a small bowl, mix together the oil, sorghum, beer or buttermilk, eggs and orange zest. Pour into the well of the dry ingredients. Stir together the wet and dry ingredients, only until combined. Fold in the crystallized ginger and the chocolate chips.
Pour the batter into the prepared loaf pan. Bake approximately 1 hour, or until a toothpick inserted into the center of the bread comes out clean.