Amazing Classic Old-Fashioned Gingerbread Recipe
Amazing Classic Old-Fashioned Gingerbread Recipe
Introduction
A classic gingerbread recipe evokes warmth and comfort, and this "Amazing Classic Old-Fashioned Gingerbread" delivers on every front. Perfectly spiced with ginger, cinnamon, and cloves, and wonderfully moist thanks to molasses and a touch of hot water, this loaf is a true taste of tradition. It's surprisingly easy to whip up, filling your home with an irresistible aroma that signals cozy moments ahead. Serve it plain, with a dusting of powdered sugar, or alongside a dollop of whipped cream for a delightful dessert or snack.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 cup unsulphured molasses
- ½ cup hot water (or hot strong coffee for deeper flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a 9-inch square pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar with an electric mixer until light and fluffy.
- Beat in the egg until well combined, then slowly mix in the molasses until the mixture is smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour in the hot water (or coffee) and mix until the batter is smooth. It will be quite thin.
- Pour the batter into the prepared baking pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Pro Tips & Notes
- Spice It Up: For an extra kick, add ½ teaspoon of freshly grated ginger to the batter along with the wet ingredients.
- Serving Suggestions: This gingerbread is wonderful on its own, dusted with powdered sugar, or served with whipped cream, vanilla ice cream, or a lemon glaze.
- Storage: Store leftover gingerbread in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: Gingerbread freezes beautifully! Wrap cooled gingerbread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Don't Overbake: Overbaking can lead to dry gingerbread. Start checking for doneness at 35 minutes.
Nutrition Facts (per serving)
- Calories: 350
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 280mg
- Carbohydrates: 55g
- Fiber: 2g
- Sugar: 30g
- Protein: 4g
Frequently Asked Questions
- Q: Can I use dark molasses? A: While unsulphured (light) molasses is traditional for its milder flavor, you can use dark molasses for a more robust, slightly bitter gingerbread. Avoid blackstrap molasses as it's too strong for this recipe.
- Q: What can I substitute for the egg? A: For an egg-free version, you can try a "flax egg" (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or ¼ cup applesauce. The texture may vary slightly.
- Q: My gingerbread came out dry. What went wrong? A: The most common culprit for dry gingerbread is overbaking. Ensure you're checking for doneness with a skewer and remove it as soon as it comes out clean. Incorrect measurements of flour or liquid can also contribute.
- Q: Can I add mix-ins like nuts or candied ginger? A: Absolutely! ¼ to ½ cup of chopped walnuts, pecans, or finely diced candied ginger can be folded into the batter at the end for added texture and flavor.