Nothing is like the aroma of freshly baked bread in the kitchen, don’t you think? This easy and delicious loaf, packed with sweet flavors of hazelnuts and ginger, makes a perfectly comforting addition to any meal, breakfast, or mid-afternoon tea.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Ginger Quick Bread recipe
- 7oz (200g) salted butter, soft
- 1 1/2 cup (200g) ground hazelnuts
- 1 cup (180g) sugar
- 2/3 cups (120g) flour
- 3 eggs
- The juice of one lemon + some zest
- 1 teaspoon (7g – 0.25 oz – 1/2 packet) of baking powder
- 1/2 oz (15g) candied ginger cut into small dices
- 2/3 cups (80g) icing sugar
Dicrections
1. Preheat your oven to 360°F (180°C).
2. Work the butter, add the sugar, and whisk for a few minutes until frothy.
3. Add the eggs one at a time,e mixing, then add hazelnuts.
4. Set 1 tablespoon of lemon juice aside for the icing, and the remaining lemon juice into the batter.
5. Then add the flour and baking powder. Mix to obtain a homogeneous mixture, and add the ginger.
6. Pour the mixture into a buttered loaf pan and bake for about 45 minutes. The tip of the knife should come out clean, but be careful not to overcook.
7. Let cool, then prepare the glaze by mixing the icing sugar with lemon juice. Add a little water if it is not liquid enough, and pour it over the cake. Allow the icing to set; it’s ready!
(Picture by Pich a la Fraise)
Ginger Quick Bread Recipe
This easy and delicious loaf, packed with sweet flavors of hazelnuts and ginger, makes a perfectly comforting addition to any meal, breakfast or mid-afternoon tea.
- 7oz (200g) salted butter, soft
- 1 1/2 cup (200g) ground hazelnuts
- 1 cup (180g) sugar
- 2/3 cups (120g) flour
- 3 eggs
- The juice of one lemon + some zest
- 1 teaspoon (7g - 0.25 oz - 1/2 packet) of baking powder
- 1/2 oz (15g) candied ginger cut into small dices
- 2/3 cups (80g) icing sugar
Instructions
- Preheat your oven to 360°F (180°C).
- Work the butter, add the sugar, and whisk for a few minutes until frothy.
- Add the eggs one at a time, mixing, then add hazelnuts.
- Set 1 tablespoon of lemon juice aside for the icing, and the remaining lemon juice into the batter.
- Then add the flour and baking powder. Mix to obtain a homogeneous mixture, and add the ginger.
- Pour the mixture into a buttered loaf pan and bake for about 45 minutes. The tip of the knife should come out clean, but be careful not to overcook.
- Let cool, then prepare the glaze by mixing the icing sugar with lemon juice. Add a little water if it is not liquid enough, and pour it over the cake. Allow the icing to set; it's ready!
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