Fresh Ginger Gingerbread

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
10 servings
252 Ratings


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
1/4 cup Land O Lakes® Butter, melted
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  bowl.

Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Add flour mixture; beat at low speed, scraping bowl occasionally, until well mixed.

Pour batter into prepared pans. Bake 28-33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. ,

Sprinkle with powdered sugar before slicing, if desired.

*Substitute 3/4 teaspoon ground ginger.

Recipe Tip

- The gingerbread can be baked in 1 (9x5-inch) loaf pan. Bake at 350°F. 30-35 minutes. For 4 miniature (4 1/2x2 1/2x1 1/2-inch) loaf pans, bake at 350°F. 25-30 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)

Calories: 110

Fat: 3.5g

Cholesterol: 20mg

Sodium: 90mg

Carbohydrates: 20g

Dietary Fiber: 0g

Protein: 2g

Recipe #14210©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious! I only had backstrap molasses, so I cut it 50/50 with brown rice syrup - had a good molasses flavor but not overpowering. That trick would probably work with any mild syrup.

I also made this gluten and dairy free and it worked perfectly - it's a sign of a good recipe if it works even with substitutions.
My son and I made this for one of his former teachers, we brought this to the house for the family. They loved it so much that they were eating the lemon sauce out of the jar we put it in!I made the cake in a small bunt pan and sprinkled it with confectionery sugar. It looked beautiful, tasted great and was very moist. I would bake this again and again.

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