Moist and deeply spiced, this Old Fashioned Gingerbread recipe delivers comfort food at its best.
When the weather turns cooler, nothing beats a generous square of good old fashioned gingerbread. With a dollop of whipped cream and a drizzle hot lemon sauce, the warm spices and earthy molasses richness of this classic American quick bread make it a superb fall treat.
After having a few mishaps with my my standard gingerbread recipe, I started exploring new options, but I never felt satisfied enough to share any of them — until now.
This Old Fashioned Gingerbread recipe delivers a perfect blend of spices and flavors with a spot-on texture.
Usually my kids get tired of the recipes I’m testing because I make them repeatedly in a such a short period of time. In the case of this gingerbread, though, they couldn’t get enough.
One afternoon last week when Eliza found no gingerbread in the kitchen, she encouraged me to test the recipe at least one more time, “You know, just to be sure you’ve got it right.”
This simple mix-by-hand recipe comes together quickly and easily in one bowl. As it bakes, it fills the entire house with mouthwatering aromas.
Without fail, the warm, spicy fragrance manages to cut through all the preoccupations of the moment, enticing people into the kitchen.
What everyone really wants to know is just how much longer they need to wait until they can indulge in oven-warm gingerbread.
Of course this gingerbread tastes amazing served right away, but Eliza, despite her intense love of this sweet treat, felt strongly about recommending restraint.
She warns, “Don’t eat all of the gingerbread right away because it tastes better the next day.”
Actually, she recommends making a double batch in case you accidentally eat all of it. She’s clearly not sincere in her moderation, especially since she wants to be sure she’ll have leftover gingerbread for breakfast.
Eliza’s right about this gingerbread tasting better the next day, though, which makes it a great prepare ahead dessert. The flavors deepen and the gingerbread somehow feels more tender and moist.
Whether you serve it as a special afternoon treat, dessert after a meal, or as leftovers for breakfast, this Old Fashioned Gingerbread will surely become a fall favorite at your house, too.
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup molasses
- ½ cup granulated sugar
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoons ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 2 cups unbleached all-purpose flour
- For Serving
- Hot Lemon Sauce
- Lightly sweetened whipped cream or vanilla ice cream
- Preheat oven to 375º F. Generously butter a 9-inch square baking pan.
- Measure boiling water into a heatproof 1-cup measure with a pour spout. Add baking soda and stir until the baking soda dissolves. Set aside.
- In a large bowl, whisk together molasses, sugar, eggs, and butter until well combined. Mix in spices and salt.
- Add flour and stir with a spatula or wooden spoon until the mixture is smooth, about 40 strokes.
- Pour in the water/baking soda mixture and stir until well combined.
- Add the the batter into the prepared pan; it will be quite liquid. Bake in the middle of the preheated oven until the gingerbread rises and the top springs back when lightly pressed with a fingertip, about 35 to 45 minutes (the gingerbread will bake faster in a metal pan than a glass or ceramic one).
- Let the gingerbread rest for at least 20 minutes before slicing and serving. Top with whipped cream or vanilla ice cream and drizzle with lemon sauce.