Moist, delicious, and perfectly spiced, this Gingerbread recipe lets your mouth know it’s the holidays.
Is there a more distinct baked treat than gingerbread? It is versatile, perfectly spiced, and nostalgic. Plus, it doesn’t require anything added to make it so.
I have so many incredible memories that involve gingerbread, whether it was the gingerbread man of nursery rhymes that we then made and decorated for ourselves in kindergarten, or my family’s annual tradition of making gingerbread houses at the holidays. The big difference between this recipe and those, however, is that they used firm, crisp gingerbread cookies, while this recipe makes true gingerbread. Don’t get me wrong, cookies are always tasty and fun to decorate with icing and your favorite candies. This gingerbread, though, is so moist and delicious. It can be enjoyed as a snack, a light breakfast, or a nice dessert after a hearty meal.
I know that a lot of people think of gingerbread as cookies, but the earliest forms of gingerbread were done as a loaf, or, as in this recipe, as a cake sliced for individual enjoyment. The key to a perfect gingerbread is the balance of flavor—a sweetness blended with a slight peppery spice supplied by the ginger. Gingerbread is so rich in flavor and different from many other cakes and breads in its use of molasses. The cinnamon, ginger, and cloves add that spiciness you’ll need to counterbalance the sweetness and have a perfect gingerbread.
Why Do I Use Molasses?
As I have previously referenced, this recipe uses molasses as an additional sweetener. Some gingerbread recipes will call for honey in place of molasses. The reason why molasses or honey is important is because it adds to the chewiness of the gingerbread. When you bake with only sugar, your treat stays light and airy. But gingerbread has an additional density to it that can only be achieved by using a thicker sweetener like molasses or honey. I would recommend using a lighter molasses, as the darker the molasses you use, the firmer your gingerbread will be. This, however, is all personal preference, try different molasses variations (or honey) to see which you prefer.
Can I prepare my gingerbread batter in advance?
Though I generally recommend baking all in one session it is absolutely possible to mix your dough up to 24 hours in advance. If you do decide to do this, be sure to store your dough covered and at room temperature.
Serving Suggestions
This gingerbread recipe is so good that you won’t want a lot added to it. The recipe itself gives you the option of adding whipped cream. You could also top a slice of this gingerbread with butter to add a creamy texture. As for what you can pair the gingerbread with, I like my gingerbread with a hot spiced apple cider. Sweet apples with a blend of cinnamon complement the spices in the gingerbread. You can pair it with ginger ale to bring the ginger flavors more to the forefront. Or to simply complement the gingerbread, have a nice hot cup of tea or coffee.
Gingerbread Recipe
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar firmly packed
- 1 cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 cup boiling water
- Whipped cream optional, for topping
Instructions
- Start by preheating your oven to 350°F and getting your baking pan ready.
- Cream the butter and brown sugar together until smooth.
- Mix in the molasses until well blended.
- Add the egg and vanilla, stirring to combine.
- Whisk the dry ingredients in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the boiling water until the batter is smooth.
- Bake the batter in the preheated oven until done.
- Let the gingerbread cool before slicing and serving with optional whipped cream.
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