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 flour1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup mild molasses1/3 cup milk1/3 cup sugar1/4 cup Land O Lakes® Butter, melted1 tablespoon ginger puree or grated fresh gingerroot, *1 large Land O Lakes® Egg Powdered sugar, if desired Directions 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. 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 Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » 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 Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.