Chocolate-gingerbread loaf

Total Time
1 hr 5 min
15 min
50 min
Speckled with chocolate chips and crystallized ginger, sweetened with molasses, and seasoned with warm spices this loaf bread has all the flavors that are decidedly fall. Perfect for either dessert when entertaining or enjoying as breakfast treat, this moist quick bread will suit almost any occasion during the season. Plan to double the recipe and bake two loaves so you can freeze one to enjoy later. Crystallized ginger can get a bit sticky when chopped, so we like to first spray the knife with nonstick spray, which keeps the ginger from sticking to the blade. Look for it on the baking aisle at your supermarket.


All-purpose flour

2 cup(s)

Ground ginger

2 tsp

Ground cinnamon

1 tsp

Baking soda

1 tsp

Table salt

¼ tsp

Semisweet chocolate

4 oz, (1/2 cup)

Crystallized ginger

¼ cup(s), finely chopped


¾ cup(s)

Packed brown sugar

½ cup(s)

Canola oil

¼ cup(s)


1 large egg(s)


½ cup(s)


  1. Preheat the oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
  2. Whisk together the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl. Stir in the chocolate chips and crystallized ginger. Whisk together the molasses, brown sugar, oil, and egg in a medium bowl. Whisk in the hot water until blended. Add the molasses mixture to the flour mixture; stir until well blended.
  3. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan on a rack 15 minutes. Remove the bread from the pan and let cool completely on the rack. Yields 1/16 of loaf per serving.