Instructions: **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 350F 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

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NOTES : This quickbread, because its so moist and dense, wont dome up as it bakes; itll remain flat across the top, and may even sink a bit in the center. But thats the nature of the beast; once its cut in slices, its shape wont be important. Since it keeps well, and even improves in flavor after a couple of days, we suggest making this loaf on Friday, if youre 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.

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