[Poached from King Arthur site but was out of cardamom and
subbed a 1/2 tsp. of allspice-&-clove combo. used General
Mill's unbleached all-purpose flour. There's none left so it
went over well.-- TR]

Dark Ginger Quickbread

This quickbread, because it's so moist and dense, won't dome up
as it bakes; it'll remain flat across the top, and may even
sink a bit in the center. But that's the nature of the beast;
once it's cut in slices, it's shape won't be important. Since
it keeps well, and even improves in flavor after a couple of
days, we suggest making this loaf on Friday, if you're hosting
a Sunday brunch. Wrap it well in plastic wrap, and store it at
room temperature. Just before serving, slice it in thin pieces,
and array the pieces on a plate with other quickbreads, or in a
basket.

Batter
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1/3 cup crystallized ginger*, minced
1/2 cup (1 stick) butter or margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon molasses
2 eggs
2 tablespoons crushed fresh ginger*
1/2 cup buttermilk

Topping
1/4 cup diced or sliced crystallized ginger*, finely minced
with 1 tablespoon King Arthur Unbleached All-Purpose Flour**


**This is easily accomplished in a mini food processor or
blender.

Combine 1/2 cup of the flour, the spices, salt, baking soda and
crystallized ginger in a mini-processor or blender, processing
till the ginger is finely chopped. Set aside.

In a large mixing bowl, beat together the butter, sugars and
molasses till smooth, then beat in the eggs one at a time,
beating well after each addition. Add the grated or crushed
ginger root, then beat the dry ingredients (including the
remaining flour) into the mixture alternately with the
buttermilk, beginning and ending with the dry ingredients.

Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan.
Press the 1/4 cup minced crystallized ginger into the top.

Bake the bread in a preheated 350°F oven for 50 minutes, or
until a cake tester inserted into the center comes out clean.
Cool the loaf in the pan for 10 minutes, then turn it out onto
a rack to cool completely. Yield: 16 servings.