Chocolate Ginger Spice Loaf

Chocolate Ginger Spice Loaf

We can't get enough of chocolate and ginger, so here's an easy quick bread recipe that's packed with chocolate flavor and spice. Crystallized ginger and chocolate chips give this loaf a little added decadence and amp up the flavor even more. Be sure to remove this quick bread from the oven as soon as it's ready to keep it as moist as possible


Makes one 8 1/2" x 4 1/2" loaf or four 4" x 2" loaf molds

For The Loaf:

1 1/2 cups all purpose flour 

1/2 cup unsweetened cocoa powder 

2 tsp. baking powder

1/2 tsp. salt

1 tsp. ground ginger

2 large eggs

1 cup granulated sugar

1/2 vegetable oil

1 cup sour cream (full fat)

1 tsp vanilla extract

1/2 cups chocolate chips

3/4 cup crystallized ginger, finely chopped, divided

For the glaze:

1 cup powdered sugar, sifted 

2 tbsp. butter, melted

2 tbsp. milk 

Tiny pinch of salt

1/8 tsp. vanilla

1/4 cup crystallized ginger (remainder from 3/4 cup)



Preheat the oven to 350 degrees.

Grease the loaf pan with oil and then lightly dust with flour, shaking out all the excess (if using the mini panettone loaf molds, there is no need to coat them)

Combine the flour, cocoa, baking powder, salt and ginger in a mixing bowl and whisk until well combined.

In another large bowl, whisk the eggs to break them up and then whisk in the granulated sugar, oil, sour cream, and vanilla.

Add the dry ingredients to the wet mixture and gently whisk just until combined.

Stir in the chocolate chips and 1/2 cup of the crystallized ginger (reserve the remainder for the glaze). Scrape the batter into the loaf pan or divide equally between the mini loaf molds and smooth the top.

Bake until a toothpick inserted comes out with just a few crumbs on it, but not totally clean. Approximately 35 - 40 minutes. Do not overbake the loaf. Let cool for 15 minutes and then turn out onto a wire rack to completely cool (the mini loaf molds can just cool completely on a wire rack without being turned out)

For the glaze:

In a large bowl, whisk the powdered sugar, melted butter, milk, salt and vanilla until combined. Add a little additional milk to thin the glaze if necessary. Top the loaf with glaze and add the 1/4 cup crystallized ginger.