Lemon-Ginger Bread

If you read my last few posts about Amish friendship bread and the okay but ho-hum loaf I got from it, prepare to be amazed. Originally, I was going to make lemon cranberry bread, but I found out while mixing that yeah, I had less than a handful of dried cranberries. No worries, that candied ginger looks wonderful. And hey, why not add some ground ginger to that. Wow, this tastes good. I'm gonna add more of that ginger and so on until I ate enough of the batter to actually affect the cooking time on my second loaf. Oh yeah, it was the shit.



Bread, especially just sweet bread and not the pretty rustic loaves, just doesn't photograph well. Mix that with my own crappy camera and inexperience and it's not nearly as appetizing as it should be. Just trust me on this. If you like lemon or ginger, you will love this. Personally, I WILL be making this again and I'll probably be adding more of both.

Lemon-Ginger Bread

1 1/4 cup Amish friendship starter
1 c oil
1/2 c milk
3 eggs
1 tsp lemon extract

2 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1 box instant lemon pudding (I used about 3 ounces)
1/2 tsp salt
2 tsp ground ginger
Chopped candied ginger- to taste. I used about 5 of the peels

Preheat oven to 325F. Mix wet ingredients. Slowly add dry and mix as you go. Pour into two loaf pans. Bake for 1 hour.