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Bouchon Bakery French Gingerbread Loaf

Irresistibly Moist Bouchon Bakery French Gingerbread Loaf

A delicious, aromatic Bouchon Bakery French Gingerbread Loaf filled with warm spices and a moist crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: French
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a heartier texture.
  • 1 teaspoon Baking Soda Check for freshness for perfect rise.
  • 2 teaspoons Ground Ginger Adjust quantity if using fresh ginger.
  • 1 teaspoon Cinnamon Nutmeg is a lovely alternative.
  • 1 teaspoon Ground Cloves Can be omitted for milder taste.
  • 1 teaspoon Kosher Salt Use less if substituting with table salt.
  • 1 cup Brown Sugar Light brown sugar works if dark isn’t available.
  • 1 cup Unsulfured Blackstrap Molasses Do not swap with regular molasses for best results.
  • 1/2 cup Neutral Oil (e.g., grapeseed, sunflower) Avoid olive oil.
  • 2 Large Eggs Ensure they’re at room temperature.
  • 1 cup Boiling Water Creates a loose batter.
  • 1 tablespoon Grated Lemon Zest Orange zest makes a great alternative.
Optional Add-ins
  • 1 cup Chopped Nuts Add for crunch.
  • 1 cup Dried Fruits Incorporate for sweetness.

Equipment

  • stand mixer
  • Loaf Pans
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two loaf pans by spraying them with nonstick spray and lining them with parchment.
  2. In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In a stand mixer, combine brown sugar and molasses, mixing on medium until velvety.
  4. Drizzle in the oil gradually until fully incorporated.
  5. Add the eggs and mix until the batter is glossy.
  6. Combine the dry mixture with the wet batter in two additions.
  7. Mix in the boiling water until the batter is smooth.
  8. Fold in the lemon zest gently.
  9. Divide the batter into the prepared pans, filling about two-thirds full.
  10. Bake for about 1 hour, checking for doneness with a skewer.
  11. Cool in pans for 10 minutes, then turn out onto a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 37mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 50IUCalcium: 30mgIron: 1mg

Notes

Check the expiration dates of your ingredients and let the loaf rest overnight for better flavor.

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