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 most serious gingerbread aficionados yet also mild enough for young children. Plus, it’s wonderfully simple to make. The batter is mixed by hand and comes together in 10 minutes. For serving, a simple dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of classic vanilla ice cream is all you need to do the trick!
“Absolutely terrific recipe…This is exactly like the gingerbread I ate as a kid and it brought back lovely memories!”
What you’ll need to make Gingerbread
I use Grandma’s Original unsulphured molasses but any brand will work. Just make sure not to purchase blackstrap molasses; it’s quite bitter and would have a significant impact on the flavor of the cake.
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 with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
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Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 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. Grease a 9-in 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.
- Freezer-Friendly Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 square
- Calories: 138
- Fat: 3 g
- Saturated fat: 2 g
- Carbohydrates: 26 g
- Sugar: 16 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 163 mg
- Cholesterol: 19 mg
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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This is the best gingerbread hands down. I made it in little loaves for Christmas presents and even my husband who doesn’t much care for gingerbread loved it. The recipe is written down and steady in my cookbook. Thanks for a delicious bread!
Ps I accidentally used powder instead of soda I will have to see the difference when next I make it.
I am thinking doing the same in cardboard mini loaf baking sleeves. How long did you cook for?
I baked this exactly as directed, and from a texture etc. perspective this was perfect. Both my kids and I found the molasses (we used the recommended brand) overwhelmed any ginger flavor.
OMG…it was so good! Everyone wanted more…and it smelled wonderful!
I just made this and it was delicious, and my apartment smells great!
I made the gingerbread cake and it was delicious 😋. I sent the recipe to my sister and her husband and they both said it was delicious. I love gingerbread but I’ve used a cake mix this was much better, I’m to make it again for Christmas.
Hi Jenn, would Brer Rabbit Full Flavor molasses work here? I see their website lists it as used for cakes, cookies, pies etc. Thanks! Planning on making this soon!
Sure, Christy, as long as it’s not the blackstrap version, that brand is fine. Hope you enjoy!
Thoughts on using the batter to make mini gingerbread bites – bake in mini muffin tins with either a lemon or chocolate glaze.
Sure, Jane, I think that would work. Please LMK how they turn out if you try it!
Love it! So easy and perfect results. Came back here to print for future use. Thanks for sharing a delicious gingerbread recipe that reminds me of my childhood!
Hi, I’m wondering if this is sturdy enough to make into a layer cake? Thank you for your help!
Sure, that should work – enjoy!
I’m so happy you asked this question. I’ve made gingerbread sandwhich cookies with a chocolate ganache filling and I was thinking of doing the same now that I know it can be stacked. Those cookies are dangerous, lol. I’m sure this cake will be too. Thinking of topping it with an homemade whipped cream just to put it over the edge… 😋 Just one question. Can I use 9 in round cake pans instead?
Hi Tammie, You can make this in a 9-inch round pan. Bake time may be a bit different so keep a close eye on it. Enjoy!
This was my first time to have gingerbread! I made it exactly as written in a holiday loaf pan. Cooked it for 50 minutes…perfect! We loved it
I made this recipe today and used a loaf pan. I baked it at 350 for 35 minutes and it came out perfect. I’m so happy with this recipe …. thank you so much! I considered toasting some walnuts and throwing them in there but what I was really looking for was that distinct ginger taste and I didn’t want anything to take away from that.
Is it 1-1 1/2 cups?
Hi Rutendo, If you’re referring to the flour, it’s 1 cup plus 1/2 cup. Hope that clarifies!
I saw your recipe for Gingerbread, and decided to make it for our dinner tonight. I followed your directions, only change, was the size of cake pan. Since I only had a 8×8 pan, I used it. I added 5 minutes of time to baking. It came out great. No sinking in the middle. Very pleased husband and Son. Nice flavor and texture. Thanks!
I did the same as you Sharon. I baked it for the same time, 35 mins, and it was ready. That was on fanbake. It’s delicious!
This was absolutely delicious! I used a tablespoon of Ginger and two teaspoons of cinnamon, and salted butter plus taking out the salt.
Definitely a repeat!
Rpnda
Exactly what I was hoping it would be! Perfect spice and molasses flavor combo. Great texture! I’ll be making this again.
Perfect taste and texture! Airy and moist with a robust flavor! I served mine with brandy whipped cream, a perfect combo.
An easy and delicious recipe. I love that this came together so quickly and was loved by all my colleagues. I love that it’s not super sweet and I added some allspice and nutmeg as well which was a nice addition. I baked this in a regular round cake tin and it cooked to perfection but needed about 5 minutes longer in my unreliable oven. Colleagues are already asking for the recipe… with thanks from Australia!
I just made this and it’s amazing. My hubby gave it a 10/10. The only thing that went slightly wrong was it dipped slightly in the middle but a bit of sprinkled icing sugar disguised it.
I will definitely use this recipe again.
Thank you Jenn.
Just made the gingerbread recipe in an 8×8 pan, followed directions except added 2 tbsp of fresh grated ginger, came out great, did not sink in the middle, my “testers” agreed it was the most robust, moist gingerbread they have had. The recipe is a “keeper”. I used Crosby’s molasses. I served it with a good brand of ginger ice cream but I think it may be best with whipped cream or a lemon icing. The gingerbread overshadowed the gingerbread ice cream. Also, I have been microwaving gingerbread pieces wrapped in a paper towel that comes out fabulously moist and warm – 20 seconds right from the fridge. Thanks Jenn!
Really nice, and super easy easy too. Worth making!
Wow. This reminded me of the gingerbreads I ate as a kid during Christmas. Didn’t modify any of the ingredients, but I steamed the cake so it would be super moist and then spread a layer of cream cheese frosting on top. Absolutely fantastic! I’d definitely make this again.
I didn’t have any molasses so I used dark maple syrup. The result was excellent!
I made this yesterday. It was amazing, moist flavorful and it takes you out of the funk zone
I used King Arthur measure to measure gluten free flour and it turned out great! So yummy still warm from the oven with whipped cream on top.
Just made this in a loaf pan, and two muffins because I had extra batter. Unfortunately both muffins fell bad, probably because I filled them too high and moved them before they were near done, and then the loaf fell slightly with just a few minutes left. BUT the gingerbread tastes delicious. I also added some nutmeg, cardamom and vanilla. Recipe was super easy so I will make it again, troubleshooting what exactly caused the fall.
Hi Jenn! I made this to take for dessert when invited last minute to dinner at our friend’s house. It came out moist, spongy, and full of flavor. We served it with a generous dollop of fresh whipped cream; there was not a crumb left behind when the plates where cleared. Thank you for sharing this delicious recipe.
Hey Jenn, can I use light brown sugar instead of dark here or will it really affect the flavor?
Light brown sugar will work as well — enjoy!
My toddler and I made this bread on New Year’s Day and it was delicious! Moist with just the right amount of spice and more than satisfied my gingerbread craving. Can’t wait to try more of your recipes!
My husband and I both love this gingerbread. I use 1/3 cup Brer Rabbit Full Flavored Molasses and 1/3 cup Grandma’s Original Molasses. The gingerbread is spicy and full-flavored, but not at all bitter. Our favorite gingerbread recipe for a couple of years now. Highly recommended.
This is the most fabulous tasting gingerbread Ive ever had! It’s my go too recipe when I have unexpected company coming for supper. Super easy to make, and SO delicious! This recipe does not disappoint.
I was wondering how many days it will keep after baking and how do you reccommend reheating it?
Hi Adrienne, This is best right out of the oven, but you can make it up to 2 days ahead. To reheat it, I would recommend putting in the toaster oven on a low setting for a round or two just enough to warm it up a bit. Hope you enjoy!
If I don’t have a toaster oven, how should I reheat it in the conventional oven? I’m planning on making it ahead for tomorrow’s Christmas Eve meal. Thanks!
Hi Nina, I’d just put the gingerbread in a 250 to 300-degree oven for just long enough to warm it up. Hope you enjoy!
I love this recipe; I’ve made it twice in the past week. I add a handful of chocolate chips and sprinkle powdered sugar on top before serving – it’s really delicious. My only complaint: both times it’s sunk in the middle. I’ve never had that happen before with anything I’ve baked. I followed the recipe except for adding a handful of chocolate chips and my ingredients were fresh and room temperature. Thoughts?
Hi DV, glad you like this but sorry to hear you’ve had a problem with it sinking in the middle. There are a number of reasons that baked goods will sink/fall after you remove them from the oven. It could be due to one of the following:
-It could be slightly underbaked.
-Your oven temperature may be slightly off. Here are some tips for checking it.
-Did you make the batter and wait before baking it? That can affect the rise.
-You’ve overmixed it a bit.
Hope that sheds some light!
Hi Jenn
I have a mini loaf pan that has 4 pans that are approximately 2 1/4d x 3 1/2w x 6 l each, there are 4 pans connected with a small bit of space between them. If I were to make your fabulous gingerbread in these pans how long do you recommend I cook them? Thank you for all your wonderful, easy to follow recipes and happy holidays to you and your family.
Jan
Hi Jan, I’ve never baked this in a pan like you’re describing so I’m not 100 percent sure. I suspect they should take somewhere between 25 and 25 minutes but I’d keep a close eye on them. Happy holidays and I hope you enjoy! ❤️
Thank you for a wonderful gingerbread recipe. I found this recipe last year and will be making it again this Christmas. I have tried many recipes for gingerbread and have often been disappointed with the texture. This recipe has it spot on!
Slightly on a dry side, requires ice cream or butter to enjoy it. I would add fruits or candied ginger and nuts to enhance texture and add flavours.
I just made this for the first time and it was delicious! I never had gingerbread growing up and only tried it for the first time a few days ago and wanted to make it myself. This recipe was easy to follow and delivered amazing results. My daughter said “this is sooo good!”. Thank you for the recipe and for helping us make a new holiday tradition!
My husband loves this recipe and the way it tastes! My only question is, every time I make it – the middle ends up concave/receded in sort of a square shape. I’m using an 8 x 8 pan instead of 9 x 9, is that why?
Yes, it sounds like it’s a bit underbaked. Because you’re using a slightly smaller pan, there is more depth to the bread so it probably just needs a few more minutes in the oven.
The recipe sounds wonderful! How can I make cupcakes from this recipe rather than a cake. I am taking them to a Christmas party and want people to be able to pick up an individual cupcake rather than cutting a piece of the cake.
Suggestions?
Thank you so much!
Yours in baking!
Catherine
Hi Catherine, These could be turned into muffins, but they’ll be fairly small; you could do 1.5 times the recipe to make them a little bigger but keep in mind that they won’t dome like cupcakes do. I would start checking them for doneness after about 20 minutes. Hope everyone enjoys!
If I cook this in an 8 inch square pan, would I reduce the heat and increase the cooking time? If so, what temp and how long?
Hi Tracey, I don’t think you’ll need to reduce the oven temp but it will need a bit more time in the oven. Hard to say how much, but I’d start with 5 minutes. Hope you enjoy!
Thank you, Jenn!!!
Spectacular flavour and moistness! Best I have ever made. Followed the recipe exactly as written, and used real butter, of course. Didn’t need anything like frosting, or whipping cream or ice cream – tho it was good warm with a dab of vanilla ice cream.
Thanks.
Cake looks fantastic! How long will the cake keep for? Just wondering how soon to cook it before Christmas? Day before or days before? Thank you
Hi Dianne, This is best right out of the oven, but you can make it up to 2 days ahead. To reheat it, I would recommend putting in the toaster oven on a low setting for a round or two just enough to warm it up a bit. Hope you enjoy!
this looks phenomenal! do you think it would work in a standard loaf pan?
Sure, I think this will work in a loaf pan. Please LMK how it turns out!
Considering this for tonight since we finally have fall in Nashvillle! Wondering what is wrong with black strap molasses which I Purchased from Trader Joe’s?.
Hi Ross, Blackstrap molasses has a much stronger taste. I fear that if you use it here, the gingerbread would taste bitter. Sorry!
I have made two of these this Christmas season. They are so delicious. The one I served with just confectioners sugar and the other I used a buttercream icing with some zested lemon in it. I love everyone of Jen’s recipes. Jen you give such great directions and your food is just always so delicious.
Thanks Jenn for another simple and delicious recipe. I made mine in the morning for a small evening dinner party and reheated just the pieces I was serving for dessert by wrapping all of the pieces in one big foil packet and setting it into an oven heated to 220 degrees and then turned off. I popped it into the oven right before the main course so it was in the oven for probably 30 minutes or so. The gingerbread was completely warmed through with no negative effects. Everyone loved it.
On a side note, the following day I tried a piece without warming it up and concluded that the gingerbread definitely benefits from being served warm.
Great tip! Thank you.
Another perfect recipe! We were having a simple supper last night and I wanted a dessert to match. There’s nothing better than gingerbread and lemon pudding. A comfort food from my childhood. The gingerbread was soft and perfectly spiced. Every recipe of yours has been a hit. Thanks for making me bake like a pro!
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!