I’m a ginger nut. Early in my marriage, I purchased candied ginger and would occasionally pop a piece and chew it slowly. My husband ate a piece and told me, it was inedible. It was too spicy. He had no idea how I could possibly eat such a thing. He never ate straight candied ginger again (to my knowledge). He has, over our six years of marriage, grown to appreciate ginger. He now drinks ginger beer. He likes ginger candy. He approved of this gingerbread.
3/4 cup ginger ale (do not use diet)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup molasses
1/3 cup oil, plus a little extra
1 1/2 cups gluten free flour
1/2 cup sugar
1 tablespoon dried ginger
1 tablespoon grated fresh ginger
1/2 teaspoon salt
Preheat the oven to 350 degrees.
Grease a eight by 4 loaf pan with a little oil. I like to drizzle a little oil in the bottom of the pan and use a towel to wipe the pan to evenly coat the inside with oil.
Bring the soda to a boil. When boiling, remove the soda from the heat and add the baking soda. Make sure you’re using a pan with high sides because the soda will foam. When the foaming has stopped, stir in the sugar and the fresh ginger. Set aside to cool. When cooled, whisk in the eggs and the oil.
Whisk the flour, ground ginger, baking powder, and salt. Whisk the soda mixture into the flour slowly until combined. Pour the batter into the pan and tap the pan on the counter gently to remove air bubbles.
Bake for 45 minutes, or until the loaf is firm to the touch. Let the loaf cool before slicing.