Gingerbread
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Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many variations—from dark, dense cakes made with robust molasses and stout beer to light, delicate cakes flavored only with brown sugar and a hint of ginger. This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. It’s dark and gingery enough to please even the most serious gingerbread aficionados yet also mild enough for young children.
This gingerbread recipe is wonderfully simple—mixed by hand and ready in just 10 minutes. Serve it with a dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of vanilla ice cream.
“This is exactly like the gingerbread I ate as a kid and it brought back lovely memories!”
What You’ll Need To Make GingerBread
- All-Purpose Flour: Provides the structure for the cake; to ensure accuracy, use the spoon-and-level method to measure.
- Baking Soda: Acts as a leavening agent.
- Ground Ginger, Cinnamon, And Cloves: The warming spices that define gingerbread, adding a distinct, aromatic flavor to the cake.
- Butter: Adds richness and moisture, ensuring the cake stays tender.
- Dark Brown Sugar: Contributes sweetness and a caramel-like flavor, while also adding moisture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Molasses: Lends the signature deep, robust flavor and dark color. I use Grandma’s Original unsulphured molasses, but any brand will work.
- Egg: Binds the ingredients together and adds structure.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. Whisk to combine and set aside.
Melt the butter in a large microwave-safe bowl.
Whisk in the brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)
Add the dry ingredients.
Whisk until there are no more lumps.
Pour the batter into the prepared pan.
Bake for about 35 minutes.
Let cool slightly, then slice and serve warm. Gingerbread will keep nicely for a few days; freeze for longer storage.
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Gingerbread
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- ⅔ cup (packed) dark brown sugar
- ⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
- ⅔ cup boiling water
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-in (23-cm) square metal cake pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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my first time making or even eating gingerbread and i love it 🙂 a perfect and reliable recipe
I just made this gingerbread. It was quick, easy and I didn’t have to drag out the mixer. It was delicious! Sadly I’ve already eaten 1/3 “field testing”! Lol
I made this once and it was wonderful. Thank you. I’m wondering if I can make it again with coconut sugar instead of brown, or will that change the texture or taste?
Hi Elle, Glad you enjoyed this! I don’t know a ton about coconut sugar, so I did a little research here. It sounds like, for best results, you should stick to the brown sugar. Hope that helps!
Thank you for researching it to provide a useful reply. I wish you more success!
I’ve made this in a square pan and recently as mini muffins, for my five year old. So easy and so good!
Can I double this batch and make 2 loafs? In stead of doing it twice?
Sure, Amie, doubling it should be fine. Hope you enjoy!
Can I make this as cupcakes and frost. Thinking of frosting with a marscapone frosting.
Hi Lucia, That should work. Baking time will be different though; I’d start checking them around 15-20 min. Please LMK how they turn out if you try it!
Would 1.5 be enough to increase for 9x5x13? Why is something as wonderful as gingerbread made in such small quantities?!
Hi Mb, are you referring to a 9 x 13 x 2-inch pan? I’ve never seen one with the dimensions you mentioned. If so, 1.5 times the recipe should work. You could also double the recipe — the gingerbread will just be a little taller. Either way, bake time may be a bit different so keep a close eye on it.
I have made this twice now – and it is my new go-to recipe for gingerbread. It is moist and has a lovely rich flavor. I have served it with whipped cream and also lemon curd. Both were delicious with this gingerbread!
This is sooo good! Very flavorful and moist. This will definitely be my go to recipe for Gingerbread. Thanks for sharing.
This gingerbread cake is moist and full of flavour! I served it warm with whipping cream the first day which was very good, but found it even better the next day at room temperature. Will make this again! Just to note: I only had whole cloves on hand so I picked the buds off several whole cloves, then crushed the buds in a mortar and pestle to give me the ground cloves needed. Easy to do and smelled great!
Simply delicious and easy to make. I doubled the recipe.
Eat one and freeze one.
I made this for part of a catering job I did. The bread came out perfect and really moist. I bake it in soup cans so I could serve round slices. It looked really nice, the person having the part had me serve it with homemade applesauce and whipped cream!