Fresh Ginger Gingerbread

Fresh Ginger Gingerbread
25
2 Reviews
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
1:30
Total Time
10 servings

Ingredients

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, *
1
large Land O Lakes® Egg
 
Powdered sugar, if desired

Directions

  1. Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
  2. Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
  3. 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.
  4. 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. ,
  5. Sprinkle with powdered sugar before slicing, if desired.

Recipe Tips

- 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
Cholesterol
20mg
Carbohydrates
20g
Protein
2g
Fat
3.5g
Sodium
90mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Posted November 28, 2013 by Stephanie

Rating

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.

Posted January 29, 2010 by Renata

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