Savory-sweet loaf with cheddar, ginger, and crunchy maple pretzel crust. Enjoy as breakfast or an anytime snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon ground ginger
06 - 1/4 teaspoon ground black pepper
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/4 cup pure maple syrup
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 tablespoon freshly grated ginger
→ Add-Ins
12 - 1 1/2 cups sharp cheddar cheese, coarsely grated
13 - 1/2 cup crystallized ginger, finely chopped
→ Pretzel Topping
14 - 1/2 cup mini pretzels, lightly crushed
15 - 1 tablespoon unsalted butter, melted
16 - 1 tablespoon maple syrup
17 - 1 tablespoon coarse sea salt, for sprinkling
# Method:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easier removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground ginger, and black pepper until evenly blended.
03 - In a separate bowl, beat the eggs. Whisk in buttermilk, pure maple syrup, melted unsalted butter, and freshly grated ginger until the mixture is smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir gently using a spatula or wooden spoon, mixing only until just combined to prevent the loaf from becoming dense.
05 - Gently fold in the grated sharp cheddar cheese and finely chopped crystallized ginger until evenly distributed throughout the batter.
06 - Spoon the batter into the prepared loaf pan and smooth the surface using a spatula.
07 - In a small bowl, toss the lightly crushed mini pretzels with melted butter and maple syrup. Sprinkle the mixture evenly over the top of the batter and finish with a generous layer of coarse sea salt.
08 - Place the pan in the center of the oven and bake for 35–40 minutes, or until a toothpick inserted in the middle comes out clean and the loaf is deeply golden.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool fully before cutting into slices.
