Dry ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1/2-2/3 cup minced crystallized ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

Wet ingredients

• 4 tablespoons unsalted butter, soft (but not melted)
• 1/2 cup sugar
• 1/2 cup molasses
• 2 eggs, at room temperature
• 1/2 cup plain nonfat yogurt (or buttermilk)

Directions

1. 1

   Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.

2. 2

   In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).

3. 3

   In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.

4. 4

   Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.

5. 5

   Pour the batter into the pan and spread until even and sprinkle with raw sugar.

6. 6

   Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.

7. 7

   Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!