Serves: 11 / Preparation time: 15 minutes / Cooking time: 1 hour
¾ cup honey
¼ cup full-fat yogurt
¼ cup olive oil
1 teaspoon baking soda
2 teaspoons ground ginger
6 tablespoons butter
¼ cup milk
1½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons candied ginger, chopped finely
1 tablespoon fresh ginger, grated
2 teaspoons fennel seeds, crushed
2 large eggs, beaten
1. Preheat oven to 325 degrees F. Line an 8½x4½-inch loaf pan with parchment paper.
2. In a medium pan, add honey and butter over low heat and cook until butter is melted,
stirring continuously. Remove from heat and stir in yogurt, milk and oil until well
blended. Set aside to cool.
3. In a large bowl, place flour, baking powder, baking soda and spices and mix well.
Add candied ginger, fresh ginger and fennel seeds in honey mixture and mix well.
Add eggs and beat until well blended. Slowly, add honey mixture into flour mixture,
1/3 at a time and gently, beat until just blended after each addition.
4. Transfer the mixture into prepared loaf pan.
5. Bake for about bout 50-60 minutes or until a skewer inserted in the center of loaf
comes out clean.
6. Remove loaf pan from oven and place the pan onto a wire rack to cool for at least 10-
15 minutes. Remove the bread from pan and place onto wire rack to cool for at least
30 minutes before slicing.
7. With a sharp knife, cut bread in desired-sized slices and serve.
Per Serving: Calories: 280; Total Fat: 13.5g; Saturated Fat: 5.6g; Protein: 4.8g; Carbs: 37.3g; Fiber:
0.9g; Sugar: 21.7g

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