Gingerbread fills your house with the wonderful aroma of spices. It is easy to double this recipe for a festival or bake sale.
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1 14 cups all-purpose flour
12 teaspoon ground cinnamon
14 teaspoon ground allspice
14 teaspoon ground cloves
14 teaspoon ground nutmeg
14 teaspoon baking soda
14 teaspoon salt
12 cup mild molasses
13 cup milk
13 cup sugar
14 cup Land O Lakes® Butter, melted
1 tablespoon ginger puree or grated fresh gingerroot, *
Powdered sugar, if desired
*Substitute 3/4 teaspoon ground ginger.
STEP 1
Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
STEP 2
Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
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.
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. ,
STEP 5
Sprinkle with powdered sugar before slicing, if desired.
- 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.
Ginger and cinnamon, the warming flavors of autumn, are as quintessential as the colors of the season. In this special collection, it’s that dash of ginger or sprinkle of cinnamon that make these treats so easy to fall for.
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