Fresh Ginger Gingerbread
Gingerbread fills your house with the wonderful aroma of spices. It is easy to double this recipe for a festival or bake sale.
30 min.prep time
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mild molasses
1/3 cup milk
1/3 cup sugar
1 tablespoon ginger puree or grated fresh gingerroot*
Powdered sugar, if desired
Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in small bowl.
Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in medium bowl; beat until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl occasionally, until well mixed.
Pour batter into prepared pans. Bake for 28 to 33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Before slicing, sprinkle with powdered sugar, if desired.
*Substitute 3/4 teaspoon ground ginger.
- The gingerbread can be baked in 1 (9x5-inch) loaf pan. Bake at 350°F. for 30 to 35 minutes. For 4 miniature (4 1/2x2 1/2x1 1/2-inch) loaf pans. Bake at 350°F. for 25 to 30 minutes.
- Grate peeled, fresh gingerroot on the fine side of a box grater or on a Microplane® grater, leaving behind most of the fibers.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #14210©2007Land O'Lakes, Inc.