Gingerbread

Total Time:
1 hr 20 min
Prep:
25 min
Cook:
55 min

Yield:
8 servings

Ingredients
  • 2 1/2 cups all purpose flour
  • 1 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon powdered ginger
  • 1 cup light brown sugar
  • 1 cup unsulphered molasses
  • 2 eggs, lightly beaten
  • 1 cup canola or peanut oil
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 1/4 cup peeled fresh ginger, minced
Directions

Sift together first 4 ingredients and set aside. Mix sugar, molasses, eggs and oil. Slowly add dry ingredients. Add baking soda to boiling water, then add to gingerbread mixture. Add fresh ginger and pour into a buttered and floured 9-inch square baking pan. Bake in a preheated 350 degree F. for 50 minutes or until toothpick comes out clean.

Serve with a rum creme anglaise, fresh whipped cream, and/or julienned candied ginger, if desired.


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    Excellent recipe. Gingerbread has been one of my favorite bread/desserts since a child, going on 67 years now, and this is a different recipe, but on a par with the best. All I can add is, a pan that allows the bread to be a little flatter is what I recommend, because I value the resulting greater elasticity, AND, eat warm with butter!
    It was light, super fluffy, and super moist. It was super easy to make. this. Remember to mix the baking soda and boiling water or else it will be tough.
    Not the kind of gingerbread recipe you would make cookies out of, but it has good flavor and was super moist and cakey. I added extra ginger, and substituted 1/4 of a cup or so of molasses with corn syrup because one of the other reviews said the flavor was too strong. Make sure to remember the baking soda in boiling water, they come out super tough without it.
    This was the worst gingerbread I've ever had! I make gingerbread every year during the holidays. Unfortunately, this year we moved and I lost my recipe so I used this one because it sounded similar. I followed the recipe to the letter.The textture was tough. The flavor was bitter (almost medicinal) and it tasted just awful. I'll NEVER make this again. I should have gone with the recipe from Ina
     
    Garten. Her recipes never fail.
    My 4 year old daughter kept asking for gingerbread during this Christmas season, so I looked for a recipe that was not too difficult. I found this one and thought that it would be sufficient. I used half the required fresh ginger and the flavor turned out good. However, the texture was extremely tough. What a disappointment! My daughter only ate a couple bites and did not want anymore. I ate a piece and was also displeased. I'm not sure where the problem was, but I will not be using this recipe again.
    The bread had a good texture, but really had no flavor. I could barely taste the ginger.
    The best gingerbread ever. Moist, very well spiced, delicious! I used more pepper, finely ground, and didn't mince the ginger too fine.
    this had really good old fashion flavor and was easy to prepare.
    This was my first attempt at baking anything gingerbreadish. The recipe was easy to follow and the cake came out great. I used a store bought cream cheese frosting that I enhanced with some ground ginger and allspice...tasty. The molasses were a bit strong but over all a great cake. Next time I will search for a lighter molasses and add alittle extra ginger and allspice. Gonna try it as a muffin or cupcake...I'll let you know how that goes.
    I did a trial run of this recipe for the holidays. I have been looking for a good gingerbread recipe and I finally found one. It's very easy to make and it came out really moist. The next time I make it, I will use molasses with "mild" flavor instead of "full" flavor. It came out with a very strong molasses flavor and I would prefer it to be little more mild. Overall, this is a really good recipe.
    Friends, family and neighbors agreed this recipe is the best!!! Even those who are not gingerbread afficianados............We loved it with lemon curd for dessert or plain for breakfast. or with tea in the afternoon. However, now, when we make it, we make 2 recipes.
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    Not what you're looking for? Try:

    Gingerbread with Spiced Creme Anglaise

    Recipe courtesy of Emeril Lagasse