GINGER BREAD

INGREDIENTS

3 cups all-purpose flour

3 tablespoons ground cinnamon

1 tablespoon ground ginger

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground nutmeg (fresh, if possible)

3 eggs

1 cup vegetable oil (canola works well)

1 1/4 cups sugar

1 cup light brown sugar (packed)

1 tablespoon vanilla extract

3/4 cups candied ginger, chopped

1 cup chopped walnuts (optional)

DIRECTIONS

Preheat oven to 325°, and grease two 8 x 4 ” loaf pans.

In a medium bowl, sift flour, cinnamon, ginger, salt, baking powder, soda, and nutmeg together.  

Set aside.

In a large bowl, beat eggs, oil, both sugars and vanilla together.

 Add dry sifted ingredients to the wet mixture, and beat well.

 Stir in  candied ginger and nuts (if using) until well combined.

 Pour batter into prepared loaf pans.

Bake for about 50 minutes (checking after 40), or until a cake tester comes out mostly clean of crumbs.  

Cool in loaf pans on a rack for about 15 minutes, then remove bread from pans to finish cooling.