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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Not a fan of this one. Used the recommended molasses and it was all I could taste in the finished product.
Best ever. I love crystallized ginger and nuts so that’s the only addition I made. Really great and easy recipe.
This is now my go to gingerbread! I’ve made it several times and it’s perfect every time!!!
Loved it
Hi Jenn! Is it okay to use golden brown sugar vs dark? That’s what I have in stock and not sure if it’s worth going out to get dark. Will there be a sacrifice in taste? Thank you!!!
Hi Ling, It’s fine to use light brown sugar. Hope you enjoy it!
I made this recipe for the holidays and it was perfection in every way (taste, effort, presentation, transportability). I used golden brown sugar instead of dark (what I had on hand) and it worked out fine. If you live in So Cal, you can find Grandma’s molasses at Vons/Safeway. They do not carry it at Whole Foods or Trader Joe’s. My family told me to file the recipe because it’s a keeper and they think I’m a good baker now, thanks to Jenn!
Hi Jenn, I just made this gingerbread and it sunk in the middle although it was completely cooked. Any idea as to why this would happen? Thank you.
Oh no! I’m so sorry you had trouble. Did you by chance make any substitutions?
I tried the recipe for the first time today and was very impressed. The gingerbread had the correct proportions of all the ingredients. The texture was ideal. Initially I had planned to make gingerbread only to have at home but after tasting it; I have prepared another to take to my in-laws’ for Christmas get together. Try it; it’s very easy to make!
Jen, would this work with gluten free flour?
Marie
Hi Mary Jane, I haven’t tried this with GF flour so I can’t say for sure, but I think it should work.
Hi,
so, I’m from Germany and just tried this recipe. First of, as you certainly have an international audience who read your recipes, it would be really great if you could also include g/ml instead of only cups. It’s a bit of a strain claculating around every single ingredient, and with the molasses I’m still not sure, 160ml (which is 2/3 cups, which could also have been 80g, so no idea which one it was, as molasses are liquid I decided to lottery choose for 160ml, which seemed way to much in the end).
Concerning molasses I had a problem: the only molasses available here is the one you call black strap molasses, there simply isn’t any other one. The lady in the store said it can be used as well for baking so I used it now. Result is a very dark dough, which has swalloed almost all the spices, it just tastes like molasses and the dough didn’t rise enough either, which ended in me just throwing the whole thing in the bin sadly.
A bit under the title there is a switch to convert to metric.
Hi Jenn
I was wondering if I could substitute fresh ginger for the dried, my dried is a little old and I really don’t want to go back to the grocery store this week.
Thank you and I love all of your recipes that I have tried and it is quite a few.
Deb
I haven’t tried it, but I think it should work. Hope you enjoy!