The Humpherys Family

Chocolate Chip Gingerbread Loaf

Recipe Added:  11/22/2011
2 ½ cups + 2 Tbsp flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ginger
1 tsp cinnamon
½ tsp allspice
¼ tsp cloves
¼ tsp nutmeg
 ¼ tsp black pepper
3/4 cup butter, softened
1 ¼ cups sugar
1 tsp vanilla
2 large eggs
1 cup dark molasses
1 cup very hot water
12-oz pkg mini chocolate chips
Preheat oven to 350F. Grease and flour two loaf pans. Whisk together 2 ½ cups flour, cocoa, and all spices and soda. Toss chocolate chips with remaining 2 Tbsp flour in another bowl. Beat butter, sugar, and vanilla on medium-high speed in a large bowl until light and fluffy. Reduce speed to medium and add eggs one at a time, beating well after each addition. Whisk together molasses and hot water in a 4-cup glass measure or bowl. Reduce mixer speed to low and add flour mixture alternately with molasses mixture. Fold in chocolate chips.

Transfer batter to prepared pan. Bake 50-55 minutes until cake begins to pull away from sides of pan and is firm to the touch. Cool in pan 20 minutes. Invert and cool completely. Serve, lightly dusted with cocoa powder and/or with sweetened whipped cream.
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