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. 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!
As I mentioned, this is really simple to throw together. If you’re looking for more of a holiday or snow day project, these gingerbread cookies are adorable, fun to make, and they taste as good as they look!
“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
- All-Purpose Flour: Provides the structure for the cake, balancing the moisture from the wet ingredients. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Baking Soda: Acts as a leavening agent, helping the gingerbread rise and become light and fluffy.
- Salt: Enhances the flavors of the spices and sweet ingredients, balancing the overall taste.
- Ground Ginger, Cinnamon, And Cloves: The warming spices that define gingerbread, adding depth and 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: A key ingredient in gingerbread, providing the signature deep, robust flavor and dark color. 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.
- Egg: Binds the ingredients together, adding structure and contributing to a soft texture.
- 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 with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
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 a sealable freezer bag. Thaw overnight on the countertop before serving.
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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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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!