Fresh Ginger Gingerbread
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.

10
servings
30 min
PREP TIME
1 hr 30 min
TOTAL TIME

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

 

 *Substitute 3/4 teaspoon ground ginger.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.

  2. STEP 2

    Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.

  3. STEP 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. STEP 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. STEP 5

    Sprinkle with powdered sugar before slicing, if desired.

Tip #1

- 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.

Tip #2

- Grate peeled, fresh gingerroot on the fine side of a box grater or on a Microplane® grater, leaving behind most of the fibers.

Nutrition

110Calories
3.5Fat (mg)
20Cholesterol (mg)
90Sodium (mg)
20Carbohydrates (g)
0Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  November 28, 2013

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.

— says Stephanie
Helpful?
  January 29, 2010

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.

— says Renata
Helpful?
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