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Bouchon Bakery French Gingerbread Loaf

Bouchon Bakery French Gingerbread Loaf

Bouchon Bakery French Gingerbread Loaf is a cozy, vegetarian treat, packed with rich flavors from blackstrap molasses and spices.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Provides structure; whole wheat flour may alter texture.
  • 1 teaspoon Baking Soda Leavening agent; ensure freshness.
  • 1 teaspoon Ground Ginger Introduce spicy warmth; fresh ginger can substitute.
  • 1 teaspoon Ground Cinnamon Adds warmth and sweetness; pumpkin spice can replace.
  • 1/2 teaspoon Ground Cloves Enhances depth; can leave out for milder profile.
  • 1/2 teaspoon Kosher Salt Balances sweetness; use table salt minimally.
  • 1 cup Brown Sugar Sweetens; light brown works but dark intensifies flavor.
  • 1/2 cup Unsulfured Blackstrap Molasses Core ingredient; regular molasses alters taste.
  • 1/2 cup Vegetable Oil Keeps loaf moist; avoid olive oil.
  • 2 large Eggs Provides moisture and binds; aquafaba for vegan version.
  • 1 cup Boiling Water Hydrates batter; do not omit.
  • 1 tablespoon Lemon Zest Adds bright acidity; orange zest can substitute.
Optional Toppings
  • 1 cup Powdered Sugar Dust for a sweet finish.
  • 1/4 cup Honey Glaze Drizzle lightly for sweetness.
  • 1/2 cup Chopped Nuts (Walnuts or Pecans) Fold into batter for texture.

Equipment

  • Loaf pans
  • Stand mixer
  • Mixing Bowls
  • Whisk
  • Spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two greased 9x5-inch loaf pans lined with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until well combined.
  3. In a stand mixer, combine the brown sugar and unsulfured blackstrap molasses. Mix until smooth, about 1 to 1½ minutes. Gradually add vegetable oil while mixing.
  4. Add beaten eggs to the mixture, mixing until fully combined.
  5. Gradually mix in the dry ingredients on low speed until just blended, taking care not to overmix.
  6. Gently stir in boiling water until the batter reaches a smooth consistency.
  7. Fold in lemon zest, ensuring even distribution.
  8. Divide batter into loaf pans and bake for about 1 hour. Check for doneness with a skewer.
  9. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 6mg

Notes

Letting the loaf rest overnight allows the flavors to deepen, making each slice even more delicious.

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