Rating: 4 stars
5838 Ratings
  • 5 star values: 0
  • 4 star values: 5838
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This hearty, deeply spiced gingerbread loaf from Mimi Thorisson has a wonderful honey-buckwheat flavor. Slideshow:  Nut-Free Desserts & Breads 

Mimi Thorisson
February 2015

Gallery

Credit: © Oddur Thorisson

Recipe Summary test

active:
20 mins
total:
2 hrs
Yield:
Makes one 9-by-4-inch loaf
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Lightly butter a 9-by-4-inch loaf pan.

    Advertisement
  • In a small saucepan, combine the honey, cinnamon, ginger, cloves, nutmeg, saffron and 3/4 cup of water and bring to a simmer, whisking until the mixture is smooth. Remove from the heat and let stand for 15 minutes.

  • In a large bowl, whisk the 3 flours with the baking powder, baking soda and melted butter. Add the honey mixture and whisk until smooth. Scrape the batter into the prepared pan and bake for about 30 minutes, until the loaf is deeply browned and a cake tester inserted in the center comes out clean. Transfer the loaf to a rack and let cool to room temperature, about 1 hour. Unmold and serve.

Make Ahead

The loaf can be stored in an airtight container at room temperature for 3 days or refrigerated for 1 week.

Advertisement